Cauliflower Carrot Cake

Here is one carrot and cauliflower collaboration you won’t ever forget. Sweet, soft and incredibly tender, this is a straightforward, almost fail-proof recipe that only requires you to mix all the ingredients together and bake… of and it paleo.


Dry Ingredients
2 cups almond flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp vanilla extract
2/3 cup granulated sugar of choice*

Wet Ingredients
2 large eggs
1/4 cup light olive oil
1 cup grated carrots packed
1 cup cauliflower rice
1/2 cup chopped walnuts
1/4 cup raisins

1 cup greek yogurt
1/4 cup almond butter
1/3 cup butter
1 to 1 1/2 cup powdered sugar of choice


Line two 6-inch round cake pans with parchment paper, and preheat the oven to 350F

Mix all the dry ingredients in a bowl
Add the wet ingredients

Divide the batter into the two cake pans and bake for 30-40 minutes until the centre is cooked through, or when a toothpick inserted comes out clean.
If using just one cake pan, increase the baking time to 50-60 minutes.
Let the cake cool completely before taking them out of the pans as it’ll be very tender. If time permits, chill the cake in the fridge before assembling/frosting.

Make the Frosting
Blend all the frosting ingredients in the food processor (or bowl) until smooth.

Spread the frosting on one layer of cake with 1/3 of the frosting, top with the second cake layer and use the rest to frost over the top and sides of the cake. Top the cake with chopped pecans or dried fruits. Let the cake chill in the fridge for about an hour before slicing.

Recipe from All Purpose Veggies