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
Preheat the oven:
Preheat to 350°F (177°C).Mix dry ingredients:
In one bowl, combine almond flour, coconut flour, tapioca flour, cinnamon, ginger, nutmeg, and baking soda.Mix wet ingredients:
In another bowl, whisk together the eggs, vanilla extract, coconut oil, almond milk and maple syrup (or honey).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.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.Bake the cakes:
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.Cool the cakes:
Let the cakes cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.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.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.