Paleo Carrot Cake
Paleo spice cake
Servings: 10 servings
Cost: $10
Equipment
- hand processor
- 8 inch pan
- Hand mixer
- cake turntable
- frosting spatula
Ingredients
For The Cake
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup shredded coconut
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- sprinkle salt
- 4 eggs
- 1 cup maple syrup
- 1/4 cup almond milk
- 1 teaspoon vanilla
- 1 cup shredded carrots you can shred in a food processor
For The Frosting
- 2 cups palm shortening
- 1 cup raw honey
- 2 tablespoons vanilla
- 1 cup arrowroot powder
- 2 tablespoons coconut oil
- 1 cup almonds optional
Instructions
For The Cake
- Preheat the oven to 350 degrees. 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 8 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 (sticking the fork in and it coming out clean.)
- Let the cake sit for 10 minute 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.
- 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. If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
Notes
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna