Ingredients

• 4 eggs
• 6 tablespoons maple syrup (or sugar-free sweetener of choice)*
• 1/3 cup coconut oil
• 1/4 cup dairy-free milk of choice
• 1/2 cup coconut flour
• 1/4 cup tapioca starch or arrowroot powder
• 1 1/2 teaspoon baking powder 
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/3 cup finely chopped or crushed pineapple optional
• 1/3 cup chopped walnuts or pecans, optional

Frosting:

• whipped coconut cream or
• 1/2 cup cream cheese, softened thick Greek-style yogurt (or dairy-free alternative) work as a substitute
• 2 tablespoons maple syrup 
• 1/2 teaspoon vanilla

Instructions

1. Preheat oven to 350F and line an 8-inch square baking pan with parchment paper.
2. In a large bowl beat eggs, maple syrup, coconut oil, milk, and vanilla extract until combined.
3. On top of the wet mix add coconut flour, baking powder, salt, cinnamon. and nutmeg. Whisk the dry ingredients into the wet mixture until smooth and combined. (Alternatively, you can also blend all ingredients in a food processor or blender.)
4. Stir in grated carrots, chopped pecans, and crushed pineapple (optional) by hand. Fill batter into prepared pan.
5. Bake the healthy carrot cake for about 25 minutes until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
7. For the frosting, beat softened cream cheese and maple syrup with a handheld mixer until smooth and fluffy.
8. Using an angled spatula, spread the cream cheese frosting over the fully cooled cake. Create a swirl pattern with an angled spatula or the back of a spoon.
9. If avoiding dairy, try substituting a thick dairy-free yogurt or this recipe for whipped coconut cream as alternative frosting.
10. Store the cake covered in the fridge.