Paleo Carrot Cake

Paleo Carrot Cake recipe pinit

Carrots were originally purple and yellow, not orange. The orange variety we know today was developed in the 17th century by Dutch growers.

This is gluten free and non vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins
Servings: 8 Calories: 2560
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, and salt.
  3. In a separate bowl, beat the eggs. Add the coconut oil, maple syrup, and vanilla extract. Mix well.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
  5. Fold in the grated carrots, walnuts, raisins, and shredded coconut.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
  9. Once cooled, you can frost the cake with your favorite Paleo-friendly frosting, if desired. Enjoy!
Nutrition Facts

Servings 8


Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 24g37%
Total Carbohydrate 23g8%
Sugars 16g
Protein 5g10%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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