I’ve made this grain-free carrot cake several times last month. My oldest daughter, Lilah turned 5 and I did a couple small-sized trials before I ventured with the 3-tier Disney’s Frozen birthday cake that she requested for her party.
I really liked the fact that it was relatively economical for a grain-free cake. Almond flour tends to be expensive and coconut flour requires a lot of eggs, but the fact that this recipe calls for 4 cups of shredded carrots cuts down a lot on the amount of flour, eggs, and sweetener used. I bought a giant bag of organic carrots at Costco for under $5.
I’ve made it once using coconut oil and a couple of times using butter instead and they both worked out great. I also used a cream cheese frosting and this dairy-free frosting, but I liked the cream cheese frosting better.
For other cake recipes try my strawberry cake, watermelon cake, or (nut-free) pound cake.
Ingredients:
4 cups of shredded carrots
5 cups of almond flour
5 eggs
1/2 cup of honey or more to taste
1 1/2 tsp of baking soda
1/2 cup of melted butter or coconut oil
1 tbsp of lemon juice
2 tsp of ground cinnamon
1/2 to 1 tsp of ground nutmeg
1 cup of chopped walnuts (optional)
1 cup of raisins (optional)
Preparation:
- Preheat the oven to 350 degrees Fahrenheit.
- Put all the ingredients in large mixing bowl and combine using a spatula.
- Pour the batter into two greased 9″ round cake molds.
- Bake for 25 to 35 minutes or until a tooth pick inserted in the center of the cake comes out dry.
Ingredients For The Frosting:
1 cup of cream cheese
1/2 cup of room temperature butter.
1/2 cup of RAW honey. Use the hard one and not the runny one
1/2 tbsp of lemon juice, a few drops of almond extract or 1 tsp of vanilla extract
Preparation :
- Using an electric mixer combine all the ingredients until uniform.
- Refrigerate the frosting for an hour before frosting the cake.
To make the carrot roses:
- Thinly slice a the top of a thick peeled carrot. You will need about 10 slices.
- Place the carrot slices in boiling water for about 10 to 15 seconds to soften them.
- Rinse them in cold water and pat them dry using a clean towel.
- Arrange the carrots in a straight line overlapping from the middle.
- Roll the line of carrot slices.
- Cut the carrot roll in half to make two carrot roses.
- Place the carrot roses on top of the cake pushing the base of the rose in and fanning the top out.
Disney’s Frozen-Themed Birthday Cake
Just like every other little girl her age she wanted to have a Frozen birthday party. To be honest with you I’m ready for this Frozen craze to go away. I’ve heard the sound track at least 2000 times. I’ve spent weeks trying to find an affordable Elsa’s dress, they seem to be out of stock everywhere and the ones on E-bay are several hundreds of dollars. I have attended at least a dozen of Frozen birthday parties this summer. I’m pretty sure we own every single Frozen doll and story book on the market and even my 2.5 year old daughter who has never seen the movie or watched TV, can recite parts of the movie and sing all the songs. Disney’s marketing is just BRILLIANT!
But I just had to “Let it go”. It was HER birthday and this cake really brightened her day.
To make my daughters Frozen birthday cake, I multiplied all the ingredients by 2.5 and used the following mold and materials.
- 3-tier square cake molds. I used these.
- Blue satin ribbon to wrap each layer. I used this one.
- Frozen cake topper set. I used this one.
- Small snowflake ornaments. I used these.
- Square cake base, I used this one.
- I also used unsweetened shredded coconut to sprinkle on top.
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- Ingredients:
- 4 cups of shredded carrots
- 5 cups of almond flour
- 5 eggs
- 1/2 cup of honey or more to taste
- 1 1/2 tsp of baking soda
- 1/2 cup of melted butter or coconut oil
- 1 tbsp of lemon juice
- 2 tsp of ground cinnamon
- 1/2 to 1 tsp of ground nutmeg
- 1 cup of chopped walnuts (optional)
- 1 cup of raisins (optional)
- INGREDIENTS FOR THE FROSTING:
- 1 cup of cream cheese
- 1/2 cup of room temperature butter.
- 1/2 cup of RAW honey. Use the hard one and not the runny one
- 1/2 tbsp of lemon juice, a few drops of almond extract or 1 tsp of vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Put all the ingredients in large mixing bowl and combine using a spatula.
- Pour the batter into two greased 9″ round cake molds.
- Bake for 25 to 35 minutes or until a tooth pick inserted in the center of the cake comes out dry.
- FOR THE FROSTING :
- Using an electric mixer combine all the ingredients until uniform.
- Refrigerate the frosting for an hour before frosting the cake.
edibleharmony.wordpress.com 
Pure genius….pinning this one for my daughter! Thanks so much!
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You are a terrific mom!
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Thanks 🙂
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Thanks for the recipe. I am also throwing my daughter a frozen party and loved the cake.
Few questions though :
– the recipe is enough for the 3 layers?
– how thick (more or less) each layer was?
– does it stay well from one day to the other? I want to prepare it beforehand.
– does it stay well out of the fridge or does the frosting start to melt?
– when you say the honey is hard, do you mean like solid? I’ve only seen liquid honey…
Thank you!
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Hi Ana,
To make the 3 layer cake I multiplied all the ingredients by 2.5. At the bottom of the recipe theres a link for the molds that I used. I filled each mod a little bit below half way.
You can refrigerate the cake and make it the day before. The frosting will start to melt if the weather is hot.
Yes the solid type of raw honey
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