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If you are looking for an AIP take on carrot cake, here is the recipe you’ve been waiting for! Perfect for a birthday, Easter meal, or “just because,” you will love how easily this carrot spice cake comes together (and the non-AIPers will love it as well!).
A few of notes about this recipe – you’ll notice I only call for weights for the flours. This is because some AIP baking recipes require exact precision, and my efforts to recreate this using cup measurements have not been successful. If you plan on doing some AIP baking, I highly recommend picking up a gram scale (this is the one I use!) as you are much more likely to have accurate results using weights.
There is something about a Bundt cake pan that produces an evenly moist and textured cake, even with AIP flours, and I haven’t been able to reproduce the texture in a regular cake pan.
This carrot spice cake keeps incredibly well and tastes just as good the next day, due to the avocado oil. If you need to plan ahead for a gathering or event, I recommend baking the cake, storing wrapped at room temperature and then popping in the refrigerator for 20 minutes before glazing. Once it is glazed, you’ll want to keep it refrigerated.
- For the cake:
- 150 grams cassava flour
- 100 grams coconut sugar
- 60 grams coconut flour
- 2 tablespoons arrowroot powder
- 1½ teaspoons baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon sea salt
- pinch ground cloves
- ½ cup avocado oil
- ¼ cup maple syrup
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 cup water
- 1 cup shredded carrots
- For the frosting:
- ¼ cup melted coconut oil
- 2 tablespoons coconut yogurt
- 2 teaspoons maple syrup
- Preheat the oven to 350 degrees F. Grease a 6-cup bundt pan with avocado oil and set aside.
- Combine the flours, sugar, arrowroot, baking soda, spices and salt in a large bowl and set aside.
- In a smaller bowl, add the oil, syrup, lemon juice, and vanilla extract and whisk to combine before adding to the large bowl with the flour. Stir. Add the water, stir until just combined, and then fold in the carrots. Transfer to the 6-cup bundt pan and bake for 50 minutes, or until lightly browned (cake will not rise or expand much, this is normal for baking with cassava flour).
- Allow the cake to cool in the pan for 20 minutes before carefully flipping it over and removing the pan. Let it cool on a wire rack for at least 40 minutes before transferring to the refrigerator for 20 minutes to chill so the glaze will set when poured on top.
- When you are ready to dress the cake, combine the coconut oil, coconut yogurt, and maple syrup in a bowl, using a whisk to combine. The mixture should be thick, but still pourable - if not, heat for a few seconds in a microwave or warm water bath. Spoon the glaze along the top of the cake, allowing it to drip down the sides, and dust with cinnamon if desired before placing in the refrigerator for 10 minutes to set. Serve chilled.