Carrot Cake With Tart Lemon Frosting + Pistachios

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Dry Ingredients:

1.5 cups oat flour

1.5 cups almond flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 cup chopped pecans (optional)


Wet Ingredients:

2 cups shredded/grated carrots

1 cup dairy free yogurt (can use regular plain yogurt)

3/4 cup coconut sugar

1/4 cup coconut oil (melted)

1/4 cup maple syrup

1 chia egg (can sub with regular egg or flax egg)

1 teaspoon vanilla extract




1. Preheat oven to 350 degrees F and line a baking dish with parchment paper.

2. Prepare a chia egg if you’re using one, mix 1 tablespoon ground chia with 3 tablespoons water and set aside for a few minutes.

3. Mix together the dry ingredients until fully combined. Then mix all of the wet ingredients together until fully combined, and add the wet ingredients to the dry ingredients. Stir until a uniform batter forms.

4. Add chopped pecans to your batter if you’d like. Pour the batter into your baking dish and bake for 45 minutes, or until a knife comes out clean.

5. Let the cake cool fully before topping with the frosting. Feel free to enjoy the cake without frosting, it’s great by itself!


Tart Lemon Frosting

(recipe adapted from

  • 1 large Hannah sweet potato (or any white flesh sweet potato), about 2 cups worth
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil  
  • 1/3 cup lemon juice 
  • zest of 1 lemon (about 2 tablespoons)
  • 1/8 teaspoon sea salt
  1. Peel the sweet potato and cut it into chunks. Steam the sweet potato until it is fork tender, then set aside to cool.
  2. To a high speed blender or food processor, add the steamed sweet potato along with the rest of the ingredients and blend or process until it is super whipped and creamy.
  3. Store in a jar in the fridge until ready to use.




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