This is no regular carrot cake recipe. This is a super special carrot cake recipe for two reasons: one, it has CHEESECAKE layers (whaaaaa?), and two, it was developed for a friend’s 30th birthday celebration (his very favorite dessert is carrot cake and his wifey wanted me to surprise him with a Paleo version of it — he is a fellow Paleo eater too, so of course Paleo approved carrot cake needed to be on the surprise party’s menu!)
See? Such a special cake!
I wanted to have one cake for taste-testing and to photograph for my blog, and another cake to bring to the party, so I made this cake twice! I decorated them completely differently, as I wanted to get creative and see what kind of visual options I could get from the same recipe. You can see the two versions I created by looking at the photos below (also, the recipe I am sharing with you today shows you how to create both versions).
The slice that I was photographing from the first cake I made (the taste-testing cake), had my name written all over it. Seriously, it was calling my name and it was calling my name OUT LOUD. That’s why you’ll see a fork in some of the pictures…the cake looks like it is being devoured by “someone” as the photos progress on this post and it was, that was all my doing haha. I was so close to the cake with the camera I could smell it’s deliciousness and it completely won over my willpower.
That slice was gone 10 seconds after I put the camera down. 😉 It’s that good, y’all!
The cake I took to the party was the cake that you’ll see in the second to last picture. It was beautiful, and it totally captivated people’s attention. Soon after we sang happy birthday, the cake was sliced, and every last crumb was gone in about 20 minutes. And when a food has no left overs at a party, you know it must’ve been good. Best type of affirmation a chef/baker can get!
If you’re having a special event, or just love carrot cake (or cheesecake!) and want to enjoy a slice, you should definitely give this recipe a go. Every minute spent on creating this dessert will be totally worth it.
- 2 cups cashew flour
- 3 cups shredded carrot
- 6 eggs
- ½ cup coconut oil, melted
- ⅔ cups maple syrup
- 2 tablespoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 cups raw cashews, soaked overnight (8 hours) and rinsed
- 1 cup honey
- ½ lemon, juice of
- ½ cup full fat canned coconut milk
- 1 cup coconut oil, melted
- Paleo Whipped Cream
- 4 tablespoons chopped walnuts (optional, but nice)
- Preheat oven to 350 degrees Fahrenheit. Grease cake pans and set aside.
- Place carrot cake ingredients in standing mixer’s bowl. Place bowl in standing mixer and mix on medium until incorporated. Divide the batter into the two cake pans and bake for about 45 minutes. Once they are done baking, let cool completely and transfer each to a large plate.
- Add cashews to high-speed blender and blend on high until smooth. Add in honey, lemon juice and coconut milk and blend until well combined. While blender is on, slowly add in melted coconut oil. Keep on blending until mixture is very smooth and creamy.
- Divide cheesecake mixture and pour on top of each of the carrot cakes. Place cakes in refrigerator overnight.
- Make whipped cream and chill in refrigerator.
- With two large spatulas, grab one of the cakes and place it on top of the other; bottom layer should be a carrot cake layer, second layer should be a thin cheesecake layer, third layer should be another carrot cake and third layer should be another thin cheesecake layer.
- Open a snack size Ziploc bag and add Whipped Cream. Seal Ziploc, cut a whole at one of the bottom corners, and squeeze Whipped Cream through the whole to decorate the cake. Sprinkle chopped walnuts, slice and serve.
- Two 9” round cake pans
- High speed blender
- Mixing bowls
- Standing mixer
- Measuring cups
- Measuring spoons
- Citrus squeezer
- Small Ziploc bag