The Best Paleo Carrot Cake
I don’t say this often, this is the best carrot cake I’ve ever had! It’s amazing and it’s made with alternative ingredients. These alternative ingredients include almond flour and coconut oil. Making this carrot cake suitable for a Paleo Diet or anyone looking to avoid dairy or gluten.
In my journey to uncover alternative ingredient bakes this month, I found a show stopper! You won’t regret trying this recipe, no matter what type of diet you may be on. Don’t be afraid to give it a try! Best of all, super easy to make!
One way I know I have a recipe I’ll keep as a family favorite; my husband and kids love it! All too often their noses turn up when they know it’s a Paleo Bake or something not ordinary. But this, they came back for seconds and thirds!
Here is The Best Paleo Carrot Cake recipe compliments of my new most favorite cookbook, Sweet Laurel.
I used two 6-inch pans and prepared them with coconut oil (bottom and sides) and parchment paper on the bottom.
1/4 cup coconut oil melted
2 cups almond flour
1 tsp baking soda
1/2 tsp Himalayan Pink Salt
1 tablespoon cinnamon
3 large eggs – room temperature
1/3 cup maple syrup
1 1/2 cups grated carrots
1/2 cup raisins
1/2 cup finely chopped pecans (I prefer over walnuts, but you can use either)
In a bowl, mix together the flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine the eggs, coconut oil and maple syrup. Adding a little at at time, whisk in the dry ingredients to the wet ingredients until you reach a batter. Then add your carrots, raisins and nut of choice.
Divide the batter between the two baking pans and bake for 30 minutes at 350 degrees. Remove and cool on cooling racks.
Once completely cooled, make your icing.
Probiotic Cream Cheese Frosting recipe:
2 1/4 cup raw cashews soaked for 1 hour, drained and rinsed.
1/2 cup full-fat coconut milk
1/2 cup maple syrup
2 tbsp coconut oil, melted
1 probiotic capsule*
2 tsp vanilla extract
1 tbs fresh lemon juice
1/2 tsp Himalayan pink salt
*Probiotic Capsules: You can find probiotics in the refrigerator section of health food stores. Sweet Laurel recommends gluten-free brand called Flora. Don’t use prebiotics.
In a blender, combine everything and blent until creamy. If too thing, blend remaining soaked cashews until smooth Refrigerate until ready for use.
If you don’t have a dairy aversion, you could make a delicious cream cheese icing using maple syrup and vanilla along with the smaller amount of cashews. However this would then negate the Paleo aspect of the cake. Feel free to experiment.
The best way to eat, slightly warmed in the microwave for about 30 seconds at 50% power! Yummy!!!
Enjoy the bake & share your results!