I have been craving carrot cake for the longest time! So I finally got into the kitchen last night and decided to try my hand at making up a carrot cake recipe. Now this isn’t strictly paleo due to the use of butter, but most people eating paleo will use butter anyway! You could replace it with coconut oil, however I’m not sure how much you would need. Due to the amount of coconut sugar in this, it’s also definitely a treat for those in weightloss mode!
This cake will fill your house with the delicious warm scent of the mixed spice and you’ll be hanging around the oven until it’s cooked. This made a wonderfully moist, but quite a flat cake, so you could double the mixture (however you may want to reduce the amount of sugar if doubling)! I served mine with whipped coconut cream on the side – yum!
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings | cake |
- 125 grams Butter softened
- 3/4 cup Coconut sugar
- 1 tsp Vanilla essence
- 3 eggs
- 2 medium Carrots grated
- 1/2 cup Desiccated coconut
- 6 Brazil nuts chopped
- 1/4 cup Walnut pieces
- 1 tsp Mixed spice
- 1/2 cup almond meal
- 2 tbsp Coconut flour
- 2 tbsp Arrowroot flour
- 1 1/2 tsp Baking powder (gluten free)
Ingredients
| |
- Preheat your oven to 180c on bake. Grease and line a springform cake tin. In a bowl, place your softened butter along with your coconut sugar and beat until light and fluffy. Once light and fluffy, add your vanilla extract. Beat in eggs one at a time. With a wooden spoon, then mix in your carrots, coconut, nuts and mixed spice until combined. Fold in your almond meal, coconut flour, arrowroot and baking powder and mix lightly to combine. Pour your cake batter into your tin and cook for around 30-35 minutes, until golden in colour and springs back to the touch.
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