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Paleo Carrot Cake

Paleo Carrot Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 cups (200g) almond flour, packed
  • 1/4 cup (30g) coconut flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 3 large eggs, at room temperature
  • 3/4 cup (110g) coconut sugar
  • 1/2 cup (120ml) melted coconut oil, plus more for the pan
  • 1 1/2 tsp vanilla extract
  • 2 cups (200g) finely grated carrots
  • 1/2 cup (60g) chopped pecans or walnuts (optional)
  • 1 cup (140g) raw cashews, soaked and drained
  • 1/4 cup (60ml) canned full-fat coconut cream
  • 3 tbsp maple syrup
  • 1 tbsp fresh lemon juice
  • Pinch of salt

Method
 

  1. Whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  2. In another bowl, beat the eggs, coconut sugar, melted coconut oil, and vanilla until smooth.
  3. Fold the dry ingredients into the wet until just combined, then fold in the grated carrots and nuts.
  4. Pour batter into a greased and parchment-lined 8-inch round pan. Bake at 350°F for 30-35 minutes, until a toothpick comes out clean and internal temp reaches 200-205°F. Cool in the pan 10 minutes, then transfer to a rack.
  5. Blend the soaked cashews, coconut cream, maple syrup, lemon juice, and salt until silky.
  6. Spread the frosting over the completely cooled cake, slice, and serve.

Notes

For the cleanest slices, chill the frosted cake for 30 minutes before cutting. If you don’t have coconut cream, scoop the thick part from a chilled can of full-fat coconut milk; you’ll need about 1/4 cup of solid cream.