Paleo Carrot Cake
This Paleo Carrot Cake is refined sugar free, gluten free and dairy free. It's moist, nutty and spicy, with a creamy frosting to pair it with.
Servings: - in cake
Ingredients
Cake
- 5 large eggs room temperature
- 1 Cup coconut sugar
- 1 Cup monk fruit sweetener 1:1 ratio with normal sugar
- 3/4 Cup coconut oil melted and cooled
- 1 Tablespoon vanilla extract
- 2 Cups almond flour
- 1/2 Cup coconut flour
- 1 Tablespoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon Apple cider vinegar
- 1 Tablespoon cinnamon
- 1/2 teaspoon all-spice
- 1/4 teaspoon nutmeg
- 3 Cups shredded carrots
- 1 Cup chopped walnuts
- 4 ounces canned pineapples unsweetened, crushed and drained
Frosting
- 3 Cups raw cashews soaked for 1 hour (or more) in hot water
- 1/4 Cup thick coconut oil
- 2 teaspoons vanilla extract
- 1/2 Cup pure maple syrup
- 1/4 teaspoon sea salt
- 2 Tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1/2 Cups coconut milk chilled, water discarded
Instructions
Cake
- Pre-Heat oven to 350 F. Grease the sides and line the bottom of 3 8-in cake pans with parchment paper
- Beat eggs, sugars, oil and vanilla. Add the dry ingredients: Almond meal and coconut flour, salt, baking soda, vinegar, cinnamon, all-spice, nutmeg and mix5 large eggs, 1 Cup (160 g) coconut sugar, 1 Cup (120 g) monk fruit sweetener, 3/4 Cup (177.4 ml) coconut oil, 1 Tablespoon vanilla extract, 2 Cups (224 g) almond flour, 1/2 Cup (60 g) coconut flour, 1 Tablespoon baking soda, 1/2 teaspoon (0.5 teaspoon) salt, 1 Tablespoon Apple cider vinegar, 1 Tablespoon cinnamon, 1/2 teaspoon (0.5 teaspoon) all-spice, 1/4 teaspoon (0.3 teaspoon) nutmeg
- Fold the shredded carrots, walnuts and pineapple3 Cups (384 g) shredded carrots, 1 Cup (117 g) chopped walnuts, 4 ounces (113.4 g) canned pineapples
- Bake 40-45 min or until a toothpick inserted in the middle comes out clean. Let cool for 20 minutes, then remove it carefully from the cake pan and let it cool completely over a wire rack
Frosting
- In a food processor, blend cashews until a smooth paste forms, between 3-5 minutes. Add coconut oil, vanilla extract, maple syrup, sea salt, lemon juice and zest and blend. Set aside3 Cups (387 g) raw cashews, 1/4 Cup (59.1 ml) thick coconut oil, 2 teaspoons vanilla extract, 1/2 Cup (118.3 ml) pure maple syrup, 1/4 teaspoon (0.3 teaspoon) sea salt, 2 Tablespoons lemon juice, 1/2 teaspoon (0.5 teaspoon) lemon zest
- With your refrigerated can of coconut milk, separate the liquid from the cream, and whip the coconut cream until fluffy. Fold into cashew mixture. Freeze for 30 minutes and whip again: you can either use it immediately or repeat this process 1-2 more times for a fluffier frosting1/2 Cups (118.3 ml) coconut milk
- Layer cake, adding maple frosting in between each cake layer. Use an ice cream scoop -and use the same amount of frosting for both layers- to make sure you have an even layer. Decorate with walnuts if desired, and refrigerate for 3 hours before serving.
Nutrition
Serving: 1g | Calories: 1075kcal | Carbohydrates: 75g | Protein: 24g | Fat: 80g | Saturated Fat: 33g | Polyunsaturated Fat: 41g | Cholesterol: 116mg | Sodium: 630mg | Fiber: 9g | Sugar: 48g
