Paleo Carrot Cake
Carrot cake would have to be one of my favourites, along side banana bread!
Ingredients
Paleo Carrot Cake
- 2 cups natural almond meal
- ½ cup coconut flour
- 2 cups finely grated carrot
- 1 cup walnuts, roughly chopped
- 2 tsp baking powder
- 4 free range, organic eggs
- ¾ cup coconut oil, melted
- ¼ cup pure maple syrup
- ½ tsp nutmeg
- 1 tsp cinnamon
Cashew Cream Cheese Frosting:
- 2 cups raw cashews, soaked for 3 - 6 hours
- Juice of one lemon
- ¼ cup pure maple syrup
- 2 tblsp coconut oil
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a large mixing bowl add almond meal, coconut flour, carrot, walnuts, baking powder, cinnamon and nutmeg. Mix to combine.
- In a separate smaller bowl add eggs, coconut oil and maple syrup. Whisk thoroughly to combine.
- Pour egg mixture into dry mixture and stir through with a wooden spoon to combine.
- Pour the cake mixture into a baking paper lined 18cm cake tin. Smooth the surface out with a spoon and place in the oven.
- Bake for one hour and ten minutes or until golden brown on top and the skewer comes out clean.
- To make cream cheese, blend all of the ingredients until smooth and creamy. Once cake is completely cooled, frost cake and top with walnuts and lemon zest.
Video
Notes
Tips:
- You can also make this recipe into muffins. Bake for 20-25 minutes.
- You can swap walnuts with pecans.
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