Well I wasn’t expecting to post this recipe so soon but I’ve had a heap of requests for it!!
I have to admit this carrot cake is surprisingly amazing for how healthy it is.It actually tastes better than any other carrot cake I have ever tried. It is super moist, light and full of flavour. Now to keep it paleo, you can use the coconut cream frosting but I have also included the non-paleo cream cheese frosting (refined sugar-free) which is my favourite. Both have been well received by everyone who has tried the cake!
To make a birthday cake or larger cake you will need to double this recipe which is what I have done here, otherwise you can just make a smaller cake for afternoon tea or for the kids! Deelicious!
A definite must try and the only carrot cake recipe you will use after trying it.
Enjoy x x x
Paleo Carrot Cake
Ingredients
2 cups of finely shredded carrots
3 large eggs
1/2 cup of maple syrup
1/2 cup of unrefined coconut oil, melted
1 tsp of apple cider vinegar
1 tsp of vanilla extract
2.5 cups of almond flour (not almond meal)
1 tsp ground ginger
2 tsp of ground cinnamon
1/4 tsp of nutmeg
1 tsp of gluten free baking powder
1/2 tsp baking soda
1/2 cup of pecans, roughly chopped
Coconut cream frosting:
1 x 400ml can of coconut cream, left in the fridge overnight
2-3 Tbsp of maple syrup
1 tsp of vanilla extract
2 Tbsp of melted coconut oil
Method:
1. Preheat oven to 180 C and grease two 20cm cake tins with coconut oil and line with baking paper.
2. Combine eggs, melted coconut oil, apple cider vinegar, extract and maple syrup in a food processor and combine.
3. Add almond flour, spices, baking powder and baking soda and process until just combined.
4. Add carrots and pulse until combined. Fold in pecans.
5. Divide mixture between the two cake tins and smooth out.
6. Bake in preheated oven for 20-22 minutes until golden and toothpick comes out clean.
To make frosting:
1.Drain water out of the coconut cream can so that only the creamiest part is left and scoop out into a bowl. Add maple syrup, vanilla extract and coconut oil and whisk together until combined.
Once the cake is cooled completely, smooth a layer of frosting on one layer of the cake and layer the other cake on top. Smooth remaining frosting on the outside and top of cake. Garnish with extra pecans if you fancy. Enjoy x x
This recipe comes from a wonderful blog www.peachypalate.com.
For those who are not paleo but still want to enjoy a cake that is refined sugar-free and gluten-free then enjoy it with this delicious cream cheese icing.
Ingredients
1/4 cup cream cheese softened
1/4 cup, butter softened
2 Tbsp of maple syrup
1 teaspoon vanilla extract
Instructions
- In a bowl combine all ingredients and beat on medium high with a stand mixer or hand mixer until light and fluffy.
You can store this cake in the fridge until you’re ready to serve. It will also last a few days in the fridge as well.
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