This past Sunday, March 1st, was Audrey’s birthday, and a carrot cake of the Paleo variety was requested. I am not a fabulous, or even decent, baker but I was more than happy to take on the task for my dear friend’s special day. Not to toot my own horn, but I am pretty pleased with how this recipe turned out. The cake was moist, fluffy and flavorful-not anything like some of my previous attempts at Paleo baking. The birthday girl herself loved it, and that is the most important testimony of all.
Xox,
Amanda
P.S. Happy Birthday Audrey!
PALEO CARROT CATE w/ COCONUT FROSTING
Gluten-free ingredient adaptations are in parenthesis
INGREDIENTS
- 6 large eggs
- 3/4 cup honey, maple syrup or a combo of both
- 3/4 cup coconut oil melted
- 2 tsp apple cider vinegar
- 2 tsp vanilla extract
- 3 3/4 cups almond flour* (3 c. Almond, 3/4 c rice flour)
- 2 tbsp. tapioca starch (cornstarch)
- 2 tsp ground ginger
- 3 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- 3 cups shredded carrots
- 3/4 cups crushed pineapple
- 3/4 cup walnuts, chopped
- 1/2 cup raisins, chopped
For the Icing
- 2 cans full fat coconut cream, refrigerated overnight
- 2-3 tbsp honey
- 2 tsp vanilla extract
- 3 tbsp melted coconut oil
DIRECTIONS
- Preheat oven to 350•F.
- Line the base of three 9-inch round spring form cake pans with parchment paper and grease with melted coconut oil.
- Combine eggs, honey, apple cider vinegar, vanilla extract and melted coconut oil in your food processor.
- Add in almond flour, tapioca starch, baking powder, baking soda, ginger, cinnamon and nutmeg. Process to combine.
- Add in carrots and pineapple and pulse to combine. Add walnuts and raisins and pulse 2-3 more times.
- Divide the mixture evenly between the three prepared cake pans and bake in the preheated oven for 20-22 minutes until browned and a toothpick comes out clean.
- For the frosting, open the cans of coconut cream from the bottom and pour out the water. Whisk together the hardened cream with all other frosting ingredients.
- Once the cakes have cooked and fully cooled spread 1/3 of the coconut cream on top of one. Repeat with the second and third cake layers
- Garnish cake with chopped walnuts, coconut and/or raisins, if desired, and enjoy!
THE MODEL WELL FED 