Carrot Cake (version 2)--I don't have version 1

By seamline

from Primal Palate--Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

This is our revised Carrot Cake recipe. It is based off of our original Carrot Cake which we made in 2011, and it is wonderful! This is a great cake to make for Mother's Day, Easter, or any special occasion you would like!This is our revised Carrot Cake recipe. It is based off of our original Carrot Cake which we made in 2011, and it is wonderful! This is a great cake to make for Mother's Day, Easter, or any special occasion you would like!

Ingredients

• 1/2 cup Coconut Flour
• 1/2 cup Arrowroot Flour
• 1 tsp Hain brand Baking Powder
• 1/2 tsp Himalayan Pink Sea Salt
• 1 1/2 tsp ground Cinnamon
• 1 1/2 tsp ground Ginger
• 1 tsp ground Allspice
• 1/2 cup Unsalted Butter, softened to room temperature, or Palm Shortening
• 6 Pastured Eggs, large
• 3/4 cup Grade B Maple Syrup
• 1 tsp Pure Vanilla Extract
• 2 cup Raw Carrot, grated
• 1 cup Pecans, chopped
• Cream Cheese Frosting (version 2)
• Dairy-free Vanilla Frosting (V2), use this recipe if you cannot tolerate dairy

Details

Servings 8
Adapted from primalpalate.com

Preparation

Step 1

1. Preheat the oven to bake at 350 degrees, and grease two 6 inch spring form cake pans.

2. In a large mixing bowl, whisk together the coconut flour, arrowroot flour, baking powder, salt, cinnamon, ginger, and allspice.

3. Add the softened butter to the bowl, and set aside.

4. In a medium sized mixing bowl, blend together the eggs, maple syrup, and vanilla extract using a hand mixer.

5. Add the wet ingredients to the dry, and blend again with a hand mixer until smooth.

6. Fold in the grated carrots and chopped pecans.

7. Place your cake pans onto a baking sheet, and pour the batter equally into each cake pan, smoothing out the top just slightly.

8. Place the cakes on the middle rack, in the center of the oven, and bake for 60 minutes, until a toothpick inserted in the center comes out clean.

9. Allow the cakes to cool completely before removing from the cake pans.

10. To remove the cakes, release the sides of the spring form pan, and run an offset spatula under the bottom of the cakes, and carefully lift them from the pan. Place one cake onto a cake stand, and add a layer of frosting, then top with the second cake, and continue to frost the entire cake.

1.To frost the cake, first do a thin layer of frosting all over the cake, and then place the cake in the fridge for the crumb coat to set. Frost as desired from here. Using a small offset spatula is your best bet for perfectly frosted cakes.

12. Once the cake is frosted, drizzle with salted caramel if desired, and top with toasted chopped pecans.

NOTES:
I prefer to use 6 inch cake pans when I make cakes. The presentation is much nicer, and it's the perfect size to serve a small group of people. You can also make this recipe in a smaller sheet pan, or in cupcakes. I haven't tested the time for either of those, so I would just start checking after 30 minutes. If you cannot tolerate dairy, you can use my Dairy-Free Vanilla frosting for this cake.