What do you get a man for Father’s Day who claims he has it all? A Paleo Carrot Cake. One of my Dad’s favorite treats growing up was carrot cake, but, just like many kids the thought of carrots in a cake did not sound appetizing to me. The thing that I love most about this recipe is that you can’t even taste the carrot and the almonds on top are icing on the cake!
Ingredients:
For the cake:
2 cups almond flour
½ cup coconut flour
½ cup shredded coconut; I like to put mine through the food processor
1 teaspoon baking soda
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
a sprinkle of salt
4 eggs
1 cup maple syrup
¼ cup almond milk
1 teaspoon of vanilla
1/3 cup coconut oil
3 cups shredded carrots, I like to put them through the food processor.
½ cup seedless raisins
For the frosting:
2 cups lard OR palm shortening, I like prefer lard because of the healthy fats it contains.
1 cup raw honey
2 tablespoons vanilla
1 cup arrowroot powder
2 tablespoons coconut oil
Optional- 1 cup of almonds
Instructions:
For the cake:
Preheat the oven to 350.
Place all cake ingredients in a bowl and use a hand mixer to mix throughout.
Add oil of choice to a paper towel and wipe the edges and bottom of a 6 inch non-stick pan. I still add the oil despite being labeled as non-stick.
Pour half the batter into the pan and bake for 30 minutes OR until it passes the fork trick. (fork trick-dip the fork in the cake and if it comes out without any batter attached, it is done!)
Let the cake sit for 10 minutes and flip upside down. The cake should fall out.
Wipe the pan of any access crumbs and wipe the pan of oil of choice again and repeat baking steps.
Once both cakes are cooled add frosting to the top of one cake, stack the second cake and add frosting to the top and sides. I like using this cake turntable and frosting spatula to help.
Optional: Sprinkle almonds on top.
For the frosting:
Place all ingredients in a bowl except almonds and mix with a hand processor until the frosting consistency forms.
ENJOY!
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