Carrot Cake with Maple Buttercream

Carrot Cake with Maple Buttercream

  • Servings: about 10
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For carrot cake:

1 1/2 cups grated or shredded carrots

1 cup almond flour

3 large eggs, room temperature

1/4 cup melted organic butter or coconut oil

1/3 cup maple syrup, room temperature

1 T vanilla extract

1/2 ts baking powder

1/2 ts baking soda

1/4 ts fine sea salt

1 T cinnamon

1/4 ts nutmeg

1/4 ts ginger

1/4 ts cloves

1/4 cup chopped walnuts or pecans

parchment paper (cut into two 6″ circles)

For maple buttercream:

3 cups powdered sugar, sifted

8 oz organic or grassfed butter

2-3 T maple syrup

1 ts vanilla


Heat oven to 350ºF.

Line the bottoms of two 6″ springform pans with parchment paper.

Mix all ingredients for the carrot cake, pour half of mixture in each pan.

Bake 25-30 minutes until cooked through. Let cool in pans completely.

For maple buttercream:

Beat butter and vanilla in stand mixer for a few minutes while sifting the powdered sugar.

Add powdered sugar to butter mixture 1/2 cup at a time, scraping down sides as you go.

Add maple syrup 1 T at a time and test to see how you like it, or just leave it out if you want.





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