Carrot Cake

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    Carrot Cake
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    Carrot Cake
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    Ingredients
    Servings:
    Instructions
    CAKE
    1. Preheat oven to 325 F.
    2. In a large bowl, combine almond flour, salt, baking soda and the spices. Mix.
    3. In a medium bowl, combine eggs, honey and coconut oil. Once blended, add in the carrots and walnuts. Make sure the eggs are not cold as it will make the coconut oil become solid if they are.
    4. Slowly pour the wet ingredients into the larger bowl of dry ingredients, stirring constantly.
    5. Grease two 9 inch pie dishes and pour equal portions of the batter into each. Bake for about 40 minutes.
    6. Allow the individual cakes to cool for at least 20 minutes. Do so to prevent the cakes from melting the icing.
    7. Once cooled, remove the cakes from the baking dish and place one on a large serving plate. Ice the top and side surfaces of the cake. Stack the other cake on top of the iced one. Ice all exposed surfaces of this cake. Add additional icing to the seam where the two cakes connect if desired.
    ICING
    1. In a medium saucepan over medium-high heat, combine coconut milk and honey. Mix well and allow it to simmer for about 10 minutes.
    2. In a small bowl, mix arrowroot starch with water until a paste is formed. Pour into saucepan.
    3. Using a hand blender, mix the ingredients in the saucepan and allow it to come to a boil. Remove from heat upon boiling.
    4. Using the hand blender again, slowly add the coconut oil to the contents of the saucepan. Once mixed well, allow it to cool for 15 minutes.
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    Paleo Natalie is a US based lifestyle and energy blogger with an interest in helping people lose weight and regain energy with the Paleo diet.

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