HEALTHY (PALEO) MOM’S CARROT CAKE
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I’ve been eyeing Paleo Mom’s Carrot Cake recipe for a while now! This cake used to be a favorite treat whenever my mom whipped it up for us kids.
I’m thrilled to report that this Paleo twist turned out just as I hoped. And let me tell you, this carrot cake is absolutely divine! It’s all-natural, non-GMO, wheat-free, grain-free, and free from refined sugar. Here are a couple of pointers… Make sure to grate the carrots yourself. Avoid those pre-cut ones from the store. For that perfect texture, grab a box grater and use the larger holes to grate your carrots. When baking two layers in separate pans, remember they cook up fast. That’s why thin shreds of carrots are key—they’ll cook through. Chunky bits will stay raw.
Feel free to get creative with this cake. Add in some coconut or pineapple for a tropical twist. Raisins could also be a tasty addition. And while pecans are called for, walnuts make a great substitute for some crunch!
WHAT ARE THE NUTRITIONAL BENEFITS OF PALEO MOM’S CARROT CAKE?
Carrots have a plethora of anti-oxidants, offering many health benefits, such as:
Good for Your Eyes:
Carrots are super rich in beta-carotene. This is a compound that your body turns into vitamin A.
Vitamin A keeps your eyes healthy. This beta-carotene helps protect your eyes from the sun and helps to reduce the risk of cataracts and other eye issues.
Yellow carrots contain lutein. Lutein is also excellent for your eyes. Recent studies show that lutein can help to prevent macular degeneration and vision loss.
Lowers Cancer Risks:
The anti-oxidants (carotenoids and anthocyanin) in carrots has shown to help fight off harmful free radicals, this helping to reduce the risk of cancers. Carotenoids give carrots their orange and yellow colors. Anthocyanin are responsible for the red and purple coloring in carrots.
Helps The Heart:
Carrot anti-oxidants help to keep the heart healthy. They lower blood pressure, help to maintain blood circulation, and helps to clear plaque from the arteries.
WHAT IS THE TASTE PROFILE OF PALEO MOM’S CARROT CAKE?
Press pecans into top of cake. Refrigerate until ready to eat.
The predominant taste sensation of Paleo Mom’s Carrot Cake is sweetness from the raw honey and date paste. The cake has the subtle flavor of carrots and is also moist, while the icing is rich and creamy. It’s sooooo satisfying.
WHAT BEVERAGE HARMONIZES WITH PALEO MOM’S CARROT CAKE?
To create harmony on the palate you would need a non alcoholic wine sweeter than the dessert. That’s far too much sugar to consume at one time. Monitoring sugar intake is important because it helps prevent blood sugar spikes and crashes, reduces the risk of health issues like obesity and diabetes, and maintains overall well-being. Choose hot tea. You can always pair the flavours of the Carrot Cake with those in the tea.
Here are five hot teas that would complement carrot cake:
- Spiced Chai Tea: The warm spices in chai tea, such as cinnamon, cardamom, and cloves, complement the flavors of carrot cake beautifully.
- Earl Grey Tea: The citrusy bergamot flavor of Earl Grey tea can add a refreshing contrast to the richness of carrot cake.
- Ginger Tea: The zesty, warming flavor of ginger tea pairs well with the spiced elements of carrot cake, enhancing its overall taste.
- Rooibos Tea: The naturally sweet and nutty flavor of rooibos tea can complement the earthy sweetness of carrot cake.
- Creamy Vanilla Black Tea: The smooth, creamy notes of vanilla black tea can provide a delightful contrast to the spices in carrot cake, offering a comforting and indulgent pairing.
WHAT OTHER PALEO RECIPES CAN I ENJOY?
HEALTHY (PALEO) APPLE BUNDT CAKES
WHAT EQUIPMENT DO YOU NEED TO PREPARE THIS RECIPE?
Equipment needed:
- Oven
- 2 cake pans
- Avocado non-stick cooking spray
- Mixer
- Mixing bowl
- Hand mixer
- Cake tray
- Knife
HOW TO YOU PREPARE PALEO MOM’S CARROT CAKE?
The icing can be made with or without raw honey. If you’re following Whole30, don’t use the honey, it’s not compliant. The cake is still super sweet. To make the icing, in a bowl combine all ingredients. Using a hand mixer, mix together until smooth and creamy. Cover and refrigerate until needed.
In a mixer add all cake ingredients, except for pecan pieces.
Fold in pecans.
Divide the dough and pour into 2 cake pans sprayed with avocado non-stick cooking spray. Bake until the cake is done.
Once cakes have cooled, spread icing on one piece of cake.
Top with the other cake, making sure the bottom of the top cake is facing upward.
Spread icing around the sides of both cakes. Press pecan pieces into icing around the sides of the cakes.
Spread icing over the top of the top cake.
Press pecans on top of the cake. Refrigerate until ready to eat.
PALEO MOM’S CARROT CAKE
- Total Time: 60
- Yield: 12 1x
- Diet: Gluten Free
Description
Indulge in the deliciousness of Paleo Mom’s Carrot Cake. This all-natural, grain-free, and refined sugar-free cake is healthy and tasty.
Ingredients
- Buttercream Icing:
- 2 cups refined coconut cream*
- 2/3 cups plus 2 tablespoon cup almond flour
- 1/4 cup plant-based butter
- 1 teaspoon maple extract
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup raw honey
- Pinch salt
- Cake:
- 3 cups shredded carrot
- 2 eggs
- 1 1/2 cup date paste**
- 1/2 cup plant-based butter or ghee
- 1 teaspoon cinnamon
- 1 teaspoon maple extract
- 5 cups almond flour (170 g)
- 5 cups tapioca flour (228 grams)
- 1 teaspoon sea salt (6 grams)
- 1 teaspoon guar gum (2 grams)
- 2 eggs
- 1 tablespoon gluten-free baking powder
- 3 cups pecan pieces (2 for the cake, 1 cup for the garnish)
Instructions
- *To make coconut cream set 4 cans of full-fat coconut milk in the refrigerator overnight.
- When ready to use open the cans and separate the fat from the coconut water. Use the coconut cream in the icing recipe.
- To make the icing, in a bowl combine all ingredients. Using a hand mixer, mix together until smooth and creamy. Cover and refrigerate until needed. To make the icing, set cans of coconut milk in the refrigerator.
- When ready to use remove from the refrigerator. Separate the coconut fat from the coconut water. Use the coconut fat as icing.
- Preheat the oven to 350 °F. Spray 2 cake pans with avocado non-stick cooking spray. Set aside.
- In a mixer add all cake ingredients, except for pecan pieces. Mix briefly until a thick batter forms. Do not over mix. Fold in the pecans. Pour half the batter into one cake pan. Pour the other half into the other cake pan.
- Bake for 25 to 30 minutes, or until a cake tester or toothpick comes out clean for both cakes. Let cakes cool in the pan for 30 minutes, then turn them out onto a cake tray to cool completely.
- Remove icing from refrigerator and let warm to room temperature.
- Turn cakes upside down. Using a knife, coat the top of one of the cake with icing. Place the other cake on top, making sure the bottom of the cake is facing upward. Cover sides of the cakes with icing.
- Take a handful of pecan pieces and set them into the icing on the sides of the cakes.
- Lastly, cover the top of the cake with icing and set pecans on the top of the cake as well.
- Refrigerate until ready to eat.
Notes
- **Healthy (Paleo) Date Paste
- The recipe baking temperature and time is an estimate. Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that. The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven. The bottom of your oven may be hotter than the top, depending on its condition. This also includes where to set your dish under the broiler. So use your own best judgment based on the type, condition, and age of your oven. Prep times will also vary depending on how slow or quickly you like to work.
- Prep Time: 30
- Cook Time: 30
- Category: HEALTHY
- Method: BAKING
- Cuisine: DESSERT
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 9
- Sodium: 65
- Fat: 17
- Saturated Fat: 6
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 4
- Cholesterol: 20
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