Carrot Cake
This paleo carrot cake is super moist, flavourful and topped with the most delicious dairy free icing!
Servings: 9 slices
Calories: 476kcal
Ingredients
- 2 1/2 cups Almond Flour
- 1/2 cup Coconut Flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp ginger
- pinch of salt
- 1 tsp vanilla
- 2 1/2 cups grated carrots
- 2 tbsp orange juice
- 5 eggs
- 1/2 cup coconut oil
- 1/3 cup honey or maple syrup
- 1/2 cup walnuts chopped + 1/4 cup for garnish
- 1/3 cup sultanas or raisins
- 1/4 cup coconut flakes for garnish
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Line an 8 inch x 8 inch baking dish with parchment paper
- In a mixing bowl whisk together the eggs, honey, vanilla, orange juice and coconut oil
- Add in the flours, baking soda, salt and spices and mix well
- Stir in the carrot, walnuts and sultanas (or raisins)
- Pour into the lined baking dish and bake for 50 minutes until a toothpick placed in the center comes out clean
- Let cool and then cut the cake in half. Frost the middle, top and sides of the cake. Top the cake with chopped walnuts and shredded coconut.
Nutrition
Calories: 476kcal | Carbohydrates: 31g | Protein: 12g | Fat: 37g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 197mg | Potassium: 249mg | Fiber: 8g | Sugar: 18g | Calcium: 111mg | Iron: 2mg