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Paleo Carrot Cake


Paleo Carrot Cake

Paleo Carrot Cake

3 cups blanched almond flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
½ cup raw, unfiltered honey
¼ cup grapeseed oil (or almond oil)
3 cups carrots, grated (I used my food processor after hand grating 1 cup and nearly taking my thumb off)
1 cup dates, chopped
1 cup walnuts, coarsly chopped

In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
In a separate bowl, mix together eggs, honey and oil
Stir carrots, dates and walnuts into wet ingredients
Stir wet ingredients into dry
Place batter into 2 well greased, round 9 Inch cake pans (I used two 8×4 bread pans)
Bake at 325° for 35 minutes (I baked them for about 40 minutes, but check them at 35 minutes by inserting a toothpick in the center and ensuring it comes out clean)
Cool to in pans for one hour and spread with coconut cream frosting if you like.

Coconut Cream Frosting

1 cup coconut milk
1 cup avage necter
pinch salt
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil

  1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
  2. In a small bowl, combine arrowroot and water to form a smooth paste
  3. Pour arrowroot mixture into saucepan
  4. Mix contents of saucepan with a hand blender Whisk vigorously to combine, then bring to a boil, briefly, until shiny
  5. Remove pot form heat and gradually blend in coconut oil with a hand blender.
  6. Allow pot to cool for 10 minutes
  7. Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white
  8. Remove from refrigerator and blend again with a hand blender, until fluff
  9. Spread over cake



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