Paleo Carrot Cake

Eating Paleo doesn't mean you can't enjoy carrot cake! This carrot cake is fairly easy to make, just make sure to prepare the pans per the recipe, so that it doesn't fall apart.
Photo by ROBandSEAN ..
Paleo Carrot Cake

PREP TIME

25

minutes

TOTAL TIME

85

minutes

SERVINGS

12

slices

PREP TIME

25

minutes

TOTAL TIME

85

minutes

SERVINGS

12

servings

Ingredients

  • WET INGREDIENTS:

  • 1 2/3

    cups carrots, finely grated

  • 1

    small can (398ml) crushed pineapple in unsweetened pineapple juice (or 1 cup fresh pineapple very finely chopped and 1/2 cup unsweetened natural pineapple juice)

  • 1/4

    cup fresh ginger, minced

  • Juice and zest of 1 lemon

  • 3/4

    cup unsweetened applesauce

  • 1

    cup full fat coconut milk

  • 4

    whole eggs, lightly beaten

  • DRY INGREDIENTS:

  • 1/2

    cup coconut flour

  • 3/4

    cups almond flour

  • 1/3

    cup arrowroot flour

  • 1/3

    cup walnuts, coarsely chopped

  • 1/2

    cup dried apricots, chopped

  • 1/2

    cup organic raisins

  • 2

    teaspoons baking soda

  • 1

    teaspoon cream of tartar

  • 2

    tablespoon ground Ceylon cinnamon

  • 1

    teaspoon ground ginger

  • 1

    teaspoon Himalayan salt

  • 1/2

    teaspoon ground clove

  • 1/2

    teaspoon ground allspice

  • 1/2

    teaspoon freshly grated nutmeg

  • ICING:

  • 2

    cups almond cream cheese, at room temperature

  • 1/2

    cup coconut butter

  • 1/4

    cup coconut flour

  • 1/4

    cup raw honey

  • 1

    tablespoon pure vanilla extract

  • GARNISH:

  • 1/2

    cup unsweetened coconut flakes

Directions

MAKE THE CAKE: Preheat your oven to 375°F; grease two 9-inch round cake pans with coconut oil and line the bottom with parchment paper. This step is absolutely crucial, trust me; do not skip it! (unless your idea of fun is to spend hours trying to figure out how to get two very fragile cakes out of a pan without completely destroying them). In a large bowl combine dry ingredients and mix well with a large whisk until fully incorporated. Set aside. In a separate bowl, add wet ingredients and mix until well blended. Pour into dry ingredients and stir with a rubber spatula until well combined. Divide mixture equally between the two prepared pans. Bake for one hour or until the edges take a nice golden coloration and a toothpick inserted in the center comes out clean. Leave cakes in the pans to cool on a cooling rack then transfer them to refrigerator until completely chilled, at least 4-6 hours, or overnight. MAKE THE FROSTING: Add coconut butter and cream cheese to the bowl of your stand mixer. Using the paddle attachment, beat them together on medium speed until fully incorporated, about 2 minutes. You’ll want to scrape the sides 2 to 3 times to get every last bit mixed in. Add honey, coconut flour and vanilla and resume beating for about one minute. Switch to the whip attachment and whip on high speed until the icing becomes smooth and fluffy, about 10 minutes. Again, scrape the sides every now and then to get everything well mixed in. ASSEMBLE THE CAKE: Delicately run a knife or small spatula along the side of the cakes to help them detach from the pan. Carefully unmold the cakes. As they are fairly fragile, make sure you offer them good support as you take them out of the pan. The best way to go about it is to put a rack or flat plate over the pan and flip it upside down. Place one of the cakes, bottom side up, onto a cake board that’s just a hair smaller than your cake (about 8½ inches). If you don’t have a cake board, you can make your own by cutting out a piece of sturdy cardboard and covering it neatly with foil. Spoon a mound of frosting, about ⅓ cup, on top of the bottom cake. Spread it evenly over the cake, all the way to the edge; Place the second cake (again, bottom side up) on top and cover the entire cake with the rest of the icing. Press toasted coconut shavings all the way around the side of the cake. The easiest way to do this is to put the coconut in a large plate or bowl and, while holding the cake in one hand, press the coconut against the side of the cake with your other hand, letting the excess fall back into the bowl. Repeat while carefully turning the cake until side is completely coated. Add a little mound of coconut right in the center and place cake onto a pretty, decorative cake plate.

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