Carrot Cake w/ Maple Meringue Frosting by Our Paleo Life
Carrot Cake w/ Maple Meringue Frosting by Our Paleo Life

Recipe: Carrot Cake w/ Maple Meringue Frosting {grain-free, dairy-free}

By Kendra Benson  ,   ,

January 24, 2016

A twist on the traditional carrot cake, this one is served with a light and airy meringue frosting instead of a heavy cream-cheese based frosting. The result is a perfectly sweetened light cake that is perfect for any occasion.

View more images and read the blog post



4 Eggs

3/4 cup Coconut Oil, melted

1/2 cup Unsweetened Applesauce

1 cup Maple Sugar

1 cup Coconut Sugar

3 tsp Pure Vanilla Extract

2 cups (240g) Sifted Otto's Cassava Flour

2 tsp Baking Soda

2 tsp Baking Powder

1/2 tsp Sea Salt

2 Tbsp Cinnamon

1/2 tsp Ground Nutmeg

3 cups Grated Carrots

8 oz can Crushed Pineapple (squeeze out extra juice) -or- 1 cup Fresh Pineapple, finely chopped

1/2 cup Chopped Pecans (optional, leave out for nut-free)

Maple Meringue Frosting

3 Eggs Whites

1 cup Pure Maple Syrup

1/2 tsp Apple Cider Vinegar

3 tsp Pure Vanilla Extract

1/2 tsp Sea Salt

Optional (for garnishing)

Finely Chopped Walnuts

Toasted Shredded Coconut



1Preheat oven to 350° F. Prepare your baking pans or cupcakes tins as follows:

2For a 9x13 baking pan, lightly oil with mild oil of your choice (I use Chosen Foods avocado oil).

3For (2) 8" round cake tins, cut a round of parchment paper to fit in the bottom of each pan. Lightly oil with mild oil of your choice (I use Chosen Foods avocado oil).

4For 24 cupcakes, line the cupcake tin with paper liners.

5Set aside


1In a large bowl, whisk the eggs, oil, applesauce, sugars, and vanilla until smooth. Mix in flour, baking soda, baking powder, salt, cinnamon, and nutmeg until combined. Stir in carrots and pecans (if using). Pour into prepared pan(s)/cupcake tin.

2Bake in the preheated oven for {40-50 minutes for 9x13 pan} {30-40 minutes for 2 8" rounds} {18-22 minutes for cupcakes}, or until a toothpick inserted into the center of the cake/cupcake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely (leave in pan if using 9x13).

Maple Meringue Frosting

1Heat 2 inches of water in a medium saucepan to boiling, then reduce to simmer.

2In the heatproof bowl of a stand mixer, whisk together the egg whites, maple syrup, and vinegar.

3Place bowl over the simmering water and continue whisking for 3-5 minutes, until fluffy and lightened in color.

4Remove bowl from heat and continue beating with the whisk attachment of the stand mixer on high for another 3-5 minutes until light, fluffy, and meringue holds stiff peaks.

To Assemble Cake

1For 9x13, add as much frosting as you want (I prefer a lot). If desired, sprinkle chopped walnuts and toasted coconut flakes all over the top.

2For 8" rounds, place bottom layer on cake plate or stand and generously frost just the top of the layer. Carefully place the next layer on top, centering it on the bottom layer, and generously frost the top. For a more rustic look, don't frost the sides. If desired, sprinkle chopped walnuts and toasted coconut flakes on the top.

3For cupcakes, place frosting in a piping bag with an open star tip, and pipe frosting in a swirl on all the cupcakes. If desired, sprinkle chopped walnuts and toasted coconut flakes on the top.

4This is best eaten within 2 days of making. The frosting does best in cooler temperatures and will melt slightly in high temps and humidity. If in a high temp/humidity area, prepare frosting the day you intend to eat it.


4 Reviews


July 29, 2016


Quick Question… DO you think I could sub the sugars you called for with Brown Sugar?


February 23, 2016

Erica above ask about the pineapple. I thought using fresh pineapple would make the recipe break down because of the
enzymes. Has anyone tried using the fresh pineapple. I use only fresh fruit because of the cans having bad chemicals on them.
Would it be good to simmer the fresh pineapple for a few minutes and cool before adding in with the other ingredients?


February 23, 2016

The recipe calls for pineapple in the ingredients but does not include instructions. Do I add them with the carrots?


February 21, 2016

OMG! I’ve been looking for a good carrot cake recipe that my poor gut can handle…
Eureka! I have found it! Much thanx!

All fields are required to submit a review.

Join over 30,000 subscribers!
Free Recipes Delivered 
Be the first to get the latest meal plans and recipes straight to your email inbox.
Yes, I want to receive updates