My daughter’s 5th birthday is coming up and I let her pick a cake from one of my favorite cookbooks. She picked the carrot cake. So I made a practice cake. I didn’t have two 9-inch cake pans, so I used smaller (7 inch) pyrex dishes. So I had to adjust my cook time/temp. since the cakes are thicker.
Ingredients: 
- 1 lb carrots, peeled and shredded
- 1 cup maple syrup
- 3/4 cup coconut flour, sifted
- 1 Tbsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 10 eggs (yes,10!)
- 12 dates, pitted
- 1 Tbsp vanilla extract
- 1 cup melted coconut oil
- cream cheese frosting (16oz cream cheese,1/2c maple syrup,1 Tbsp vanilla, 2 Tbsp grated ginger)
- chopped walnuts
Put shredded carrots in zip bag with maple syrup and let soak in fridge for 1 hour. Mix dry ingredients in small bowl. Put dates in small bowl with 3 Tbsp water and microwave for 30 sec. Mash up with fork. Add 1 Tbsp water and microwave 30 more sec. Mash again with fork. Add 1 Tbsp maple syrup and stir until creamy. Put date mush, eggs, vanilla, oil in mixer and blend. Add dry ingredients and blend. Drain carrots in colander then stir into cake mix. Divide into 2 greased cake pans (or lined with parchment paper). Cook at 325 for 30 minutes or until toothpick comes out clean. Let cool then frost. For frosting, blend all ingredients in mixer and spread on cooled cake. Garnish with walnuts! Enjoy!!
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- cake batter before cooking
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- cooked layers
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- Riley helping to ice the cake
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- “mom, it looks like a giant hamburger” phase
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- more icing…
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- The final cake!
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- One excited birthday girl!
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- The first slice!
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- YUM!!
The cake was a huge success!! We all had seconds. My son even asked for thirds! You would never know that this cake was grain-free! I will definitely make this one again! YUM!
The Dawn of Paleo 
This cake was absolutely *delicious*, very moist and tasty! Thanks so much for sharing!
Yay! I’m so glad you liked it!! 🙂
Dawn, Can almond flour be substituted for coconut flour in this recipe? What is the difference?
Thanks. E.S.
No, I don’t think that you can substitute almond flour for coconut flour. Almond flour cooks more dense and you have to use much more of it. Coconut flour cooks up lighter and you only use a little, I think it expands and thats why you have to use so many eggs, i’m guessing? So you would probably have to use alot more almond flour and I don’t know if it would rise as good as the coconut flour?? Does that help?