The BEST healthy carrot cake recipe – fluffy, moist, grain-free, maple sweetened, topped with vegan cream cheese frosting. You NEED this one!

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Vegan Cream Cheese Frosting

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Preheat the oven to 350°F.
Stir together lemon juice and almond milk. Set aside 5-10 minutes.
In a bowl, whisk together SunButter, coconut oil, almond milk + lemon juice, maple syrup, coconut sugar, and vanilla (make sure all ingredients are at room temperature so the coconut oil doesn’t seize up).
Add flours, baking soda, salt, and spices. Whisk to combine.
Fold in shredded carrots and chopped walnuts.
Divide between two 8″ cake pans (lined with parchment for easy removal or greased).
Bake 35-40 minutes at 350°F.
Cool 15 minute in the pans, then transfer to a cooling rack to cool completely.
For the frosting, use a stand or hand mixer to whip the butter and cream cheese together until light and fluffy. Add the vanilla, arrowroot, and 1 cup powdered sugar. Add the rest of the powdered sugar 1 cup at a time, mixing in between until thick and fluffy. Chill until ready to frost.
Once the cakes are cool, use a bread knife to slice off the domed tops of each cake.
Layer with cream cheese frosting in the middle and more on top. Sprinkle more chopped walnuts to garnish.
Slice and eat!

*I like to place them on a plate between two paper towels with a baking pan on top while a prep the batter to remove some of the extra moisture.

Keywords: gluten free, grain free, coconut flour, paleo, cream cheese, layer, dairy free, frosting, egg free