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Carrot Cake Squares

... or whatever shape you want to put them in. These are square because shaped baking molds were cheap as shit at Home Goods.

Carrot cake made from fresh carrots, plant-based flours, gut healthy fats, and minimal sugar! And the frosting… bruh! Whipped ghee naturally flavored to taste like the best cream cheese you’ve ever had in your life.

This recipe makes 24 mini squares ...

Or around 12 cupcakes… maybe… IDK… you figure it out, man. Just go buy the cute mini square molds! They make the cupcakes extra cuuuuuuuuuuuuuuute.

Carrot Cake Ingredients:

1 1/2 cups almond flour

1/3 cup coconut flour

1/3 cup tapioca flour

1 tsp baking soda

1/2 tsp sea salt

1 tablespoon cinnamon

1/4 tsp nutmeg

2 cups fresh grated carrots + 2 tablespoons for garnish (grate them yourself, I promise it’s worth it!)

4 large eggs (room temp)

1/2 cup raw honey

1/3 cup melted ghee

1/4 cup full fat coconut milk

1 tbsp apple cider vinegar

2 tsp vanilla extract


Preheat oven to 350

Whisk together the dry ingredients to evenly combine and eliminate any clumps

Add your grated carrots to the dry mixture and use a spoon to fold them in

In a separate bowl, whisk together all wet ingredients and then add to the dry mixture

Stir everything together until a smooth batter is formed

Spoon batter into a greased baking pan and pop in the oven for 20-30 minutes (time frame depends on how deep your baking dish is)

Let cool while you prep your frosting

Cream Cheese Frosting Ingredients:

3/4 cup room temperature ghee

2/3 cup powdered monk fruit sweetener (or low glycemic powdered sugar of your choice)

1/8 cup fresh squeezed lemon juice

1 tsp vanilla extract

1/2 tablespoon freshly zested ginger


Use a standing or hand mixer to whip the ghee until it doubles in size and turns white

Add remaining ingredients and mix until everything is evenly combined

Use a piping back or offset spatula to decorate your cupcakes once they’ve cooled

Decorate your cakes with leftover grated carrots and pecan pieces


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