This Gluten Free Carrot Cake is moist and fluffy and easy to make with with cozy spices, shredded coconut and freshly grated carrots. It's paired with a silky vegan cream cheese frosting for a classic family favorite for spring that complies with your dietary needs. Dairy-free, paleo with low carb and keto options.
Preheat oven to 350°F.
Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set aside.
In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a measuring cup, measure out the almond milk then add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients.
In another separate large bowl, whisk together the eggs, sweetener, coconut oil, vanilla and maple extract if using. Pour in the curdled milk and mix until combined. Stir in the carrots and shredded coconut.
Slowly add the dry ingredients to the wet ingredients. Stir until well combined. Add chopped nuts/raisins if using.
Evenly divide the batter between the baking pans and smooth out the tops with a spatula. Bake for 18-23 minutes, or until a toothpick comes out clean.
Allow cakes to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.
Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 2 minutes until light and fluffy.
Add the cream cheese and continue beating for an additional 3 minutes until combined.
Slowly add the powdered sweetener, vanilla extract and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.
Once the cake layers are completely cool, invert the bottom cake layer onto a cake stand or cake platter and add a layer of frosting, smoothing with a spatula.
Repeat with second and third layer (for 6" inch cake) then decorate the top layer (and sides of the cake, if desired) with remaining frosting.
Decorate with a few carrot sugar decoration toppers (royal icing carrots), pecans and some chopped pecans, if desired.
Chill in the fridge for an hour or two before slicing.