Cosmic Carrot Cake with Maple-Pecan Frosting

2 cups Purple Mountain Sorghum Flour
1 cup Purple Mountain Oat Flour
½ cup tapioca starch
3 Tbsps ground flax or chia seed
1 ¼ tsp baking soda
1 tsp each: baking powder, sea salt, xanthan gum, ginger
1 Tbsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¾ cup chopped pecans
½ cup dried cranberries
½ cup shredded coconut
2 ½ cups grated carrots
2 cups almond milk
¼ cup safflower oil
2 tsp vanilla flavoring
1 ¼ cup maple syrup


  1. Preheat oven to 350F
  2. Grate carrots and grind flaxseeds, set aside. Grind oats in coffee grinder or Vitamix
  3. In a medium sized mixing bowl, combine all of the dry ingredients through shredded coconut and the grated carrots. Stir until well combined. Mix in remaining wet ingredients
  4. Pour into floured and greased 9×13” pan or 2 9” round cake pans. Bake for 25-30 minutes

Maple-Pecan Frosting

Makes enough to frost 9×13”; double recipe for two 9” cakes.


1 cup pecans
¼ cup pitted dates
¼ cup maple syrup
Cream from 1 can of coconut milk – To obtain cream, chill can for a couple hours in the fridge, then open can and scoop out ONLY the firm cream at top of can
2 tsp vanilla
Dash of salt


  1. Scoop the cream off the top part of the can of coconut milk into blender; Reserve the coconut water for other uses
  2. Add all other ingredients and blend until smooth
  3. Pour into bowl and refrigerate for 3-4 hours or until thickened
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