Go Back
Blueberry Maple Carrot Cake
Print

Blueberry Maple Carrot Cake

You won’t believe that this cake is vegan, paleo and gluten free!  

Ingredients

  • 1 1/4 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 1/3 Cup Tapioca Flour
  • 1 Tsp. Baking Soda
  • 1/4 Tsp. Salt
  • 1 Tsp. Cinnamon
  • 1/2 Tsp. Nutmeg
  • 3 Eggs
  • 1 Egg White
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Coconut Milk
  • 2 Tsp. Vanilla
  • 2 Cups Carrots Shredded
  • 1/2 Cup Fresh Blueberries

Dairy-Free Cream Cheese Glaze

  • 1/2 Cup Dairy-free Cream Cheese Room Temperature
  • 1/2 Cup Powdered Sugar
  • 1 Tsp. Vanilla
  • 3 Tbs. Coconut Milk

Instructions

  1. Preheat oven to 350º.


  2. In a medium bowl, mix together the almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and nutmeg.

  3. In a second, medium sized bowl, mix together the eggs, egg white, maple syrup, coconut milk, vanilla.  Add in dry ingredients and mix together until smooth.  Carefully fold in the carrots then the blueberries.

  4. Spray a 10-cup bundt pan with cooking spray and pour in the batter.  Tap down the pan to even out the top.  Bake for 25-30 or until set.

  5. While the cake is baking, mix together all ingredients for the cream cheese glaze.  Using an electric hand mixer, mix until the glaze is smooth and well blended.

  6. Allow the cake to rest for 5-8 minutes.  Drizzle glaze over warm cake.  Allow it to cool completely and garnish with extra blueberries and pecans if desired.