Maple Carrot Frosted Carrot Cake
This cake is deliciously moist and the carrots give it a nice extra fresh flavor. You can substitute the carrot cake theme for another by omitting the carrots and cinnamon and adding different ingredients like chocolate chips or chopped walnuts and banana, or chopped sautéed cinnamon apples to make an apple cake. You can also leave it without added ingredients and just make a traditional vanilla cake that can be frosted with my decadent chocolate frosting that you can find on my blog! This 1-layer cake can be doubled to make a 2-layer cake.
1-Layer Cake
  • 3/4cup cassava flour
  • 2/3cup arrowroot powder
  • 1/2cup ground flaxmeal
  • 2tsp baking powder
  • 1tsp baking soda
  • 1tsp sea salt
  • 1-2 carrot, grated(squeeze grated carrots and save juice for frosting)
  • 2 eggs
  • 1/2cup olive oil
  • 1/2cup unsweetened DF milk
  • 1/2cup maple syrup
  • 2tsp vanilla extract
  • 1/3cup apple sauce(or you can substitute 1 mashed banana)
  • 1/2lb maple cream(can be purchased through or at some farmer’s markets)
  • 1cup organic palm oil shortening (Spectrum)
  • 2tsp vanilla extract
  • 1/4tsp sea salt
  • 1tbs unsweetened DF milk
  • 2tbsp carrot juice
  1. Grease cake tin and preheat oven to 350 degrees F.
  2. Combine all dry ingredients in large bowl and mix until combined.
  3. Add grated carrot to dry mix and mix until all grated carrots are covered in flour and no large clumps are visible.
  4. In separate bowl, add all liquid ingredients including apple sauce and mix with whisk until smooth consistency.
  5. Add liquid mixture to dry mixture and mix well until fully incorporated and smooth consistency.
  6. Pour batter into greased cake tin and bake in oven at 350 degrees F for 35 minutes or longer until toothpick test comes out clean.
  7. When cake is done baking, let cool in cake tin and then on cooling rack until fully cooled. Do not make glaze until cake is fully cooled or else glaze will not stick to cake.
  8. Once cake is cooled, Place on cake plate and place pieces of parchment paper underneath outer layer of cake to catch glaze.
  9. Add all frosting ingredients into large bowl or cleaned electric mixer bowl. Using electric mixer or handheld electric mixer, begin on low until arrowroot is mixed in, then mix on high until smooth and glossy. If frosting is too thin, add more arrowroot, 1 tbs at a time. If frosting is too thick, add more milk, 1 tbs at a time.
  10. Once frosting is at desired consistency, begin to frost cake. If you are making a 2-layer cake, you can lightly frost the top of the bottom layer, and then gently frost the second layer on top and on sides.
Recipe Notes

You can vary this recipe slightly by folding in chopped walnuts or pecans and also sprinkle over frosting on top of cake and/or between layers if making a 2 layer cake. You can also add some cinnamon to cake batter and frosting if preferred.