Yes, this Paleo Carrot Cake is dairy-free, grain-free, refined sugar-free, and Paleo-friendly but DON’T let this fool you into thinking it’s also flavor-free, fun-free, and enjoyment-free.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Servings: 12servings
Author: Cassy
Ingredients
For the cake:
1/2cupcoconut flour
1cuparrowroot
2teaspoonsbaking soda
1/2teaspoonall spice
2teaspoonscinnamon
1teaspoonsea salt
1cupsmooth almond butter
3cupscarrotsabout 4, finely shredded
6eggs
2teaspoonsvanilla extract
1/2cuppalm shorteningmay substitute with ghee or extra virgin coconut oil
3/4cuphoney
For the frosting:
2 1/4cupscashewsraw, soaked (for at about 6 hours), and drained
1cupplus 2 tablespoons palm shorteningmay substitute with ghee
4 1/2teaspoonscoconut flour
3/4cuphoney
3tablespoonsapple cider vinegar
4 1/2teaspoonslemon juice
1 1/2teaspoonsvanilla extract
2 1/4cupswalnutsroughly chopped
Instructions
Preheat oven to 300 F and place a circle of cut parchment paper in the bottom of two 9” round cake pans.
Whisk all the dry ingredients together.
In a mixer, combine all the wet ingredients, including the carrots, until smooth.
Add the dry to the wet ingredients and mix until evenly incorporated.
Separate the cake batter evenly into the two cake pans.
Bake at 300 F for 30-35 minutes, or until a toothpick comes out clean.
Combine all the ingredients (minus the walnuts) together in a food processor until smooth.
Spoon into bowl and set aside until the cakes are cooled.
When the cakes come out of the oven, let them cool completely before frosting.
Once cakes are at room temperature, lay one cake on a platter and then evenly spread 1/3 of the frosting over the top-facing portion.
Carefully lay the other cake on top.
Spread the rest of the frosting evenly over the top and sides of the entire cake.