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
Units
Scale
- 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
