If you love carrot cake, this playful take on the viral dot cake trend is for you! Soft, warmly spiced layers, rich cream cheese frosting, and a sweet crunchy carrot topping in every bite.
Carrot Cake Batter
2 ¼ cups almond flour
½ cup coconut sugar
¾ tsp baking soda
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
3 eggs
¼ cup milk
¼ cup liquid coconut oil
1 tsp vanilla extract
¾ tsp apple cider vinegar
1 cup finely shredded rainbow carrots
Maple Cream Cheese Frosting
8 oz full-fat cream cheese, softened
2 tbsp pure maple syrup
1 tsp vanilla extract
Pinch of salt
Candied Rainbow Carrot Confetti
1 cup finely chopped rainbow carrots
¼ cup water
¼ cup cane sugar
1 tbsp maple syrup
½ tsp vanilla extract
Pinch of salt
Carrot Cake Batter
1Preheat oven to 325°F. Line a 9" round cake pan or 9"x13" pan with parchment paper.
2Mix dry ingredients in one bowl.
3Mix wet ingredients in another bowl.
4Fold wet into dry, then fold in carrots.
5Spread evenly into pan and bake 22-28 minutes or until a toothpick comes out clean.
6Cool completely, then chill before cutting rounds.
Maple Cream Cheese Frosting
7Beat all ingredients until smooth and thick.
Candied Rainbow Carrot Confetti
8Finely shred and chop carrots into confetti-sized pieces.
9Add all ingredients to saucepan and simmer 6-8 minutes.
10Spread onto parchment-lined tray.
11Option 1: Bake (faster prep and more crunch)
Bake at 250°F for 25–30 minutes, stirring halfway through, until the carrots look dry and lightly crisp around the edges. They will continue to crisp as they cool.
Option 2: Dehydrate (brighter color + gentler drying)
Dehydrate at 170°F for 30 minutes, checking at the end. If they still feel sticky, continue for another 10–15 minutes until dry to the touch. They will crisp more as they cool.
Assembly (Dot Cake Style)
13Use a small glass to cut a circle from the cake. Push down with a flat spatula to the bottom of the glass.
14Layer with cream cheese frosting.
15Take the glass and again insert into the cake. Cover again with frosting.
16Empty your candied carrot confetti onto a plate. Dip your glass into the carrots so they stick to the frosting.
17Repeat for each mini cake and enjoy!
Ingredients
Carrot Cake Batter
2 ¼ cups almond flour
½ cup coconut sugar
¾ tsp baking soda
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
3 eggs
¼ cup milk
¼ cup liquid coconut oil
1 tsp vanilla extract
¾ tsp apple cider vinegar
1 cup finely shredded rainbow carrots
Maple Cream Cheese Frosting
8 oz full-fat cream cheese, softened
2 tbsp pure maple syrup
1 tsp vanilla extract
Pinch of salt
Candied Rainbow Carrot Confetti
1 cup finely chopped rainbow carrots
¼ cup water
¼ cup cane sugar
1 tbsp maple syrup
½ tsp vanilla extract
Pinch of salt
Directions
Carrot Cake Batter
1Preheat oven to 325°F. Line a 9" round cake pan or 9"x13" pan with parchment paper.
2Mix dry ingredients in one bowl.
3Mix wet ingredients in another bowl.
4Fold wet into dry, then fold in carrots.
5Spread evenly into pan and bake 22-28 minutes or until a toothpick comes out clean.
6Cool completely, then chill before cutting rounds.
Maple Cream Cheese Frosting
7Beat all ingredients until smooth and thick.
Candied Rainbow Carrot Confetti
8Finely shred and chop carrots into confetti-sized pieces.
9Add all ingredients to saucepan and simmer 6-8 minutes.
10Spread onto parchment-lined tray.
11Option 1: Bake (faster prep and more crunch)
Bake at 250°F for 25–30 minutes, stirring halfway through, until the carrots look dry and lightly crisp around the edges. They will continue to crisp as they cool.
Option 2: Dehydrate (brighter color + gentler drying)
Dehydrate at 170°F for 30 minutes, checking at the end. If they still feel sticky, continue for another 10–15 minutes until dry to the touch. They will crisp more as they cool.
Assembly (Dot Cake Style)
13Use a small glass to cut a circle from the cake. Push down with a flat spatula to the bottom of the glass.
14Layer with cream cheese frosting.
15Take the glass and again insert into the cake. Cover again with frosting.
16Empty your candied carrot confetti onto a plate. Dip your glass into the carrots so they stick to the frosting.
17Repeat for each mini cake and enjoy!
The Viral Carrot Dot Cake
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