Paleo Carrot Cake Recipe

Ingredients

For the Cake:

  • 1 cup almond flour

  • ½ cup coconut flour

  • ½ cup tapioca flour or arrowroot flour

  • 2 cups carrots, shredded

  • 1 cup raisins

  • 1 cup pineapple, chopped

  • ½ cup walnuts, roughly chopped (plus extra for garnish)

  • 2 tsp ground cinnamon

  • ½ tsp ground ginger

  • ½ tsp ground nutmeg

  • 1 tsp baking soda

  • 4 eggs, beaten

  • 2 tsp vanilla extract

  • ½ cup maple syrup (alternatively use honey)

  • ¼ cup coconut oil, melted

  • ¼ cup unsweetened almond milk (optional)

For the Whipped Cream Frosting (optional):

  • 2 tsp tapioca flour

  • ½ cup coconut sugar

  • 1 can coconut cream

  • 2 tbsp full-fat coconut milk

  • 1 tsp vanilla extract

Optional Additions

  • 1 tsp orange zest

  • 1 tsp grated ginger

  • 1 cup cranberries

Instructions

  1. Preheat the oven:
    Preheat to 350°F (177°C).

  2. Mix dry ingredients:
    In one bowl, combine almond flour, coconut flour, tapioca flour, cinnamon, ginger, nutmeg, and baking soda.

  3. Mix wet ingredients:
    In another bowl, whisk together the eggs, vanilla extract, coconut oil, almond milk and maple syrup (or honey).

  4. Combine and mix:
    Slowly stir the dry ingredients into the wet mixture until fully blended. Then, fold in the carrots, raisins, pineapple, and walnuts and mix again.

  5. Prepare baking pans:
    Divide the cake batter between two 8-inch cake pans lined with parchment paper. If using larger or smaller pans, adjust baking time accordingly.

  6. Bake the cakes:
    Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

  7. Cool the cakes:
    Let the cakes cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.

  8. Prepare the frosting (optional):
    In a food processor, blend the tapioca flour and coconut sugar until smooth. Add the coconut cream, full-fat coconut milk, and vanilla extract. Whip until light and fluffy.

  9. Assemble the cake:
    Spread the whipped cream on one cake layer. Place the second layer on top and frost the top and sides. Garnish with chopped walnuts or additional cranberries as desired.

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