Carrot Cake (Paleo)

By mdancause

Ingredients

• 5 whole Carrot, Raw, peeled and shredded
• 1 cup Maple Syrup, Grade B
• 3/4 cup Coconut Flour, sifted
• 1 Tbsp Ground Cinnamon
• 1 tsp Baking Soda
• 1 tsp Sea Salt
• 10 Eggs, Pastured
• 10 Medjool Dates
• 1 Tbsp Pure Vanilla Extract
• 1 cup Coconut Oil, Organic, melted

Details

Servings 12
Adapted from beta.primal-palate.com

Preparation

Step 1

In a food processor, using the grating blade, shred carrots.
Place carrots in a large ziplock bag.
Pour maple syrup over carrots and let marinate in the fridge for an hour.

Preheat oven to 325°F.
In a small mixing bowl, add sifted coconut flour, cinnamon, salt, and baking soda.

Make date mixture with 10 medjool dates and 1 tablespoon maple syrup.

In a large mixing bowl or kitchen mixer, blend eggs, vanilla, melted coconut oil, and date mixture.

Add dry ingredients to wet and blend.

Remove carrots from the fridge, and drain the excess maple syrup from the carrots using a colander.

Stir grated carrots into cake batter.

Grease two 9-inch cake pans with coconut oil.

Pour batter into pans. (For easy removal, line pans with parchment paper)

Bake for 35 minutes.

Test center with a tooth pick—if the tooth pick comes out clean, then the cakes are done.
Remove cakes from oven and cool.