Paleo Carrot Cake
This paleo carrot cake is the best carrot cake you’ll ever eat; it is moist, tender, sweet, and subtly spiced. The best thing about it is that it is super easy to pull together. It is also packed with nutrients, vitamins and good fats for a healthy dessert or snack.
3/4 cup coconut flour, sifted
1 cup melted virgin coconut oil
5 large carrots, peeled and shredded
1 cup pure maple syrup (reserve 1 tablespoon for date mixture)
1 tablespoon cinnamon
1 tablespoon pure vanilla extract
1 teaspoon sea salt
1 teaspoon baking soda
10 medjool dates
Chopped raw walnuts for garnish
In a food processor, using the grating blade, shred carrots.
Place carrots in a large ziplock bag. Pour maple syrup over carrots and let marinate in the fridge for an hour.
Preheat the oven to 325.
In a small mixing bowl, add sifted coconut flour, cinnamon, salt, and baking soda.
In a large mixing bowl, or Kitchen Aid mixer, blend eggs, vanilla, melted coconut oil, and *date mixture.
Add dry ingredients to wet and blend.
Stir in grated carrots, discarding excess maple syrup that they soaked in.
Grease two 9 inch cake pans with coconut oil. (You can also line the bottom of the cake pans with parchment paper for easier removal)
Pour batter into pans.
Bake for 35 minutes. Test center with a tooth pick-if the tooth pick comes out clean, then the cakes are done.
Remove cakes from oven and cool.
Frost cake, garnish with walnuts, and serve!
Remove pits from dates and place in a small pot.
Add one tablespoon water to the dates and warm on low heat.
Mash with a fork, add 1 tablespoon pure maple syrup, and mash with a fork again.
Cream Cheese Frosting
6 oz full fat cream cheese
½ cup maple syrup
1 tablespoon vanilla extract
2 tablespoons grated ginger root
Bring cream cheese up to room temperature.
Blend all ingredients with a hand mixer or Kitchen Aid Mixer. Use right away, or refrigerate.