Carrot Cake w/ Maple Meringue Frosting
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3 from 6 votes

Carrot Cake w/ Maple Meringue Frosting

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.
Prep Time30 mins
Cook Time40 mins
Cooling Time20 mins
Total Time1 hr 10 mins
Course: Dessert
Servings: 12
Calories: 413kcal
Author: Kendra Benson



  • 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) Otto's Cassava Flour sifted
  • 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 -or- 1 cup Fresh Pineapple finely chopped (squeeze out extra juice)
  • 1/2 cup Chopped Pecans optional, leave out for nut-free

Maple Meringue Frosting

  • 3 Egg 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
  • Shredded Coconut toasted



  • Preheat oven to 350°F Prepare your baking pans or cupcakes tins as follows:
  • For a 9x13 baking pan, lightly oil with mild oil of your choice (I use Chosen Foods avocado oil).
  • For (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).
  • For 24 cupcakes, line the cupcake tin with paper liners.


  • In 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, pineapple, and pecans (if using). Pour into prepared pan(s)/cupcake tin.
  • Bake 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

  • Heat 2 inches of water in a medium saucepan to boiling, then reduce to simmer.
  • In the heatproof bowl of a stand mixer, whisk together the egg whites, maple syrup, and vinegar.
  • Place bowl over the simmering water and continue whisking for 3-5 minutes, until fluffy and lightened in color.
  • Remove 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

  • For 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.
  • For 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.
  • For 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.
  • This 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.