PALEO CARROT CAKE THAT WILL FOOL YOUR NON-PALEO FRIENDS. GUARANTEED.
Cakes, pastries, muffins, pies, brownies……Nom Nom! I am one of those people that can’t “cook,” but I can bake. I actually kind of like baking and did it a little bit pre-Paleo, but not as much as I do it now. I think that one of the reasons I’ve been able to live a year and a half in the “Paleo World,” with no more than a few non-Paleo cheats AND without ever really feeling deprived, is because I’ve discovered how to re-create my favorite treats in a Paleo-friendly manner. I have just about every Paleo Treat cookbook that was ever written (no lie) and I regularly go online to find new recipes to try. Don’t get me wrong: I don’t think that Paleo Treats are for every day, but I think the key to success in the Paleo lifestyle is to find ways to eat the foods you enjoy – IN MODERTATION. If your diet is all about restriction, you probably won’t live this way forever. I plan to live this way forever. I’ve also never been one for rules so it feels a little “naughty” to enjoy yummy baked creations that don’t give me “Rot Gut.” (Ha – I finally got to use the term “rot gut”).
A few weeks ago, I came across a Carrot Cake receipt on the Nikki’s Coconut Butter site. I had seen Nikki’s Flavored Coconut Butters in a number of Paleo Treat recipes, but never broke down and purchased any….until THE Carrot Cake Recipe. Carrot cake was one of my pre-Paleo favs (No raisins. Raisins should not be in baked goods. Yuck.) and I was so excited to see a Paleo-friendly version of it. I modified the posted recipe just a little bit and it turned out to be one of the most phenomenal cakes I have ever made – Paleo or not. The frosting is the best part; unfortunately, it does have cream cheese in it so it’s not 100% legal – but, don’t worry – I won’t tell on you:) The hardest part of this recipe is preventing yourself from not eating the entire pan in one sitting! No “faileo” here. Make this one and ENJOY!
Paleo Carrot Cake
1 1/2 cups blanched almond flour
1/2 Tsp sea salt
1/2 Tsp baking soda
2 Tsp cinnamon
1/2 Tsp ground nutmeg
1/4 cup of unsweetened shredded coconut
3 large eggs
1/4 cups of Nikki’s Honey Pecan Pie Coconut Butter, warmed
3 Tbs plus 1 Tsp of melted coconut oil
1/4 cup raw honey
1 1/2 cups grated carrots
1/2 cups chopped walnuts (optional)
- Preheat oven to 325 degrees.
- Grease an 8×8 baking pan with coconut oil.
- In large bowl, combine almond flour, salt, baking soda, cinnamon, nutmeg, and shredded coconut with wire whisk.
- In a mixer bowl, mix together eggs, coconut oil, Nikki’s Coconut Butter and honey. Mix well.
- Add carrots into wet ingredients and mix on low.
- Mix wet ingredients into dry.
- Spread batter into prepared baking pan and bake for 45 minutes. Start checking at 40 minutes. (Should be springy and soft, but not wet).
- When cake is cooled, frost and decorate with nuts and a dusting of unsweetened shredded coconut.
Cream Cheese Frosting
1 stick of grass-fed butter, softened
1 block of the purest (meaning least amount of chemicals) cream cheese you can find, softened
1/4 cup raw honey
1/4 cup of Nikki’s Vanilla Cake Batter Coconut Butter, warmed
2 Tsp of pure vanilla extract
- Mix together all ingredients.
- Frosting will be velvety and there will be a lot of it.
- Frost and decorate cooled cake. Refrigerate.