Carrot cake paleo

As far back as I can remember, my mother has asked for a carrot cake for her birthday. This past year, we surprised her with a grain-free version, which was a huge hit. After sharing this recipe on our website, we received feedback from many followers that this was not only a great grain-free substitute, but the best carrot cake they’ve ever had!

Serves: 12

Serves: 12decrease servingsincrease servings

Ingredients

Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a food processor, using the grating blade, shred carrots.
  2. Place carrots in a large ziplock bag.
  3. Pour maple syrup over carrots and let marinate in the fridge for an hour.
  4. Preheat oven to 325°F.
  5. In a small mixing bowl, add sifted coconut flour, cinnamon, salt, and baking soda.
  6. Make date mixture with 10 medjool dates and 1 tablespoon maple syrup.
  7. In a large mixing bowl or kitchen mixer, blend eggs, vanilla, melted coconut oil, and date mixture.
  8. Add dry ingredients to wet and blend.
  9. Remove carrots from the fridge, and drain the excess maple syrup from the carrots using a colander.
  10. Stir grated carrots into cake batter.
  11. Grease two 9-inch cake pans with coconut oil.
  12. Pour batter into pans.
  13. (For easy removal, line pans with parchment paper)Bake for 35 minutes.
  14. Test center with a tooth pick—if the tooth pick comes out clean, then the cakes are done.
  15. Remove cakes from oven and cool.
  16. Frost cake with cream cheese frosting, garnish with walnuts, and serve.

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