In case you need to justify eating cake for breakfast, here goes… This recipe is sweet but not too sweet. It’s naturally sweetened with carrots, ground cinnamon, and maple syrup or honey. The creamy cheese frosting can also offer a probiotic boost to your day. The frosting doesn’t require much sweetener because the tanginess balances the sweetness of the cake to form a great pair.
I prefer my cake on the basic side, but feel free to add raisins and walnuts, decorate with more toasted walnuts on the top or bottom of the cake, and frost it as a naked cake by spreading frosting in between layers and on the top.
I have a recipe for carrot cake in my cookbook, The Healthy Coconut Flour Cookbook, which uses just coconut flour. This recipe uses a combination of coconut and almond flour that gives the cake a light, tender texture. If you prefer, you can omit the coconut flour and use 2 cups of almond flour instead of 1 cup.
For the frosting, you have a few options: Farmers cheese, goat cheese, dripped yogurt aka Greek yogurt, or substitute to make the frosting dairy free using cashew ricotta that is on the thick side.
I use 6-inch baking pans to make a small layer cake. Another option is to make it as a small sheet cake in an 8-inch square pan. You can also double this recipe and use two 8-inch or 9-inch baking pans for a larger cake and more servings.
Spread this sweetness around: If you make this recipe, take a photo, post it on social media and tag @comfybelly!