There’s no need for the paleo diet to leave behind this classic! Using a base of almond flour, this carrot cake is a healthy and low sugar option that will cure your sweet tooth craving. Because almond flour provides such a moist and delicate crumb, be careful when removing and transferring the cake from the pan – it has a tendency to crumble easily.
Canned coconut cream is a perfect alternative to high sugar dairy-based frostings. Once whipped, coconut cream has a great fluffy, smooth, creamy texture that tastes great even on its own without any additional sweeteners. Be sure to let the cake chill after covering with the coconut whipped cream – you want the cream to set slightly so that you have a firmer dessert to slice.
PALEO CARROT CAKE WITH COCONUT WHIPPED CREAM FROSTING
YIELD: 8-10 servings
For the Cake:
- 2 cups finely shredded carrot
- 3 large eggs
- ½ cup maple syrup
- ½ cup coconut oil or butter, melted
- 1 tsp apple cider vinegar
- 1 ½ tsp vanilla extract
- 2 ½ cups almond flour/meal
- 2 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 tsp baking powder
- ½ tsp baking soda
- ½ chopped nuts (walnuts or pecans)
- ½ cup golden raisins
For the Whipped Coconut Cream:
- 2 cans full fat coconut milk, refrigerated overnight
- 4 Tbsp maple syrup, optional
- 2 tsp vanilla extract, optional
For the Carrot Cake:
- Preheat oven to 350°F
- Grease two 8-inch round cake pans and line with parchment paper.
- Combine eggs, maple syrup, apple cider vinegar, vanilla, and oil in a kitchen aid bowl. Mix at medium speed with a paddle attachment until thoroughly combined.
- Add in almond flour, baking powder, baking soda, and all the spices. Mix until everything is fully combined.
- Strain out any additional carrot juice by placing carrots in the middle of a dish towel and ringing out the towel over a sink. Mix in the carrots, raisins, and nuts to the batter.
- Divide the mixture evenly between the two prepared cake pans. Bake in the preheated oven for 20-25 minutes until the cake is risen, browned around the edges, and a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and place on a cooling rack. Allow the cakes to cool completely while in their pans.
For the Whipped Coconut Cream:
- Carefully open the cans of refrigerated coconut milk. Scoop out the solid, thick layer of coconut cream on top and place in a separate cold bowl or in a kitchen-aid bowl. Keep scooping until you reach the water in the bottom of the can. DO NOT USE THE WATER AT THE BOTTOM! Save this water in an air-tight container in the refrigerator for another use.
- Using a whisk attachment or hand beater, whip the coconut cream on high speed until it becomes light and fluffy with soft peaks. Mix in the syrup and vanilla. Place in fridge until ready to ice the cake.
- Whipped coconut cream can be stored in an air-tight container in the refrigerator for up to a week. It will harden gradually as it cools – When ready to use to frost the cake, whip the coconut cream until soft again.
- Remove the completely cooled cakes from their cake pans. You may have to run a knife around the edge to loosen the cakes. Remove the parchment paper.
- Re-whip the prepared coconut cream if necessary.
- Spread a thick layer of coconut cream on the top of one cake. Carefully stack the other cake on top. Ice the top.
- Optional: There will be enough whipped cream to ice the sides of the cake. Store any leftover whipped cream in the fridge.
- Garnish with nuts and place in refrigerator for at least 15 minutes before serving.
- After whipping the coconut cream: Soft, smooth, fluffy!
MORE… PALEO EGG DISHES
- Poached Eggs with Quick–Sautéed Asparagus and Crispy Prosciutto
- Crust–Less Vegetable Quiche
- Sweet Potato and Sausage Hash with Baked Egg
- The Leftover Mash: Fried Egg with Parsnip Puree, Sausage, and Chard
PALEO SIDE DISHES
- Roasted Beet and Arugula Salad with Honey Toasted Pecans
- Fresh Brussels Sprout and Apple Slaw
- Fresh Radishes with Sea Salt, Butter, and Rustic Puree de Fines Herbs
- Wilted Swiss Chard
- Rosemary-Infused Parsnip Puree
- Maple Glazed Peppercorn Bacon