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March 24, 2014 Cakes

Paleo Carrot Cake

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paleo carrot cake12 Lately I’ve been experimenting a little more in the world of paleo.

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It’s a strange world, full of aliens like coconut flour and chia seeds (still not real sure about the chia seeds but everyone else loves them so that’s terrific for them).

paleo carrot cake-9

I’m not even going to say that half (or a third) of my paleo baking attempts are exactly successful, but I can say that this one is.

paleo carrot cake-7

So, here you have it. Paleo Carrot Cake with some Coconut Spice Frosting. Dig in.

paleo carrot cake-2

Ingredients

¼ cup coconut flour

1 teaspoon baking powder

Pinch salt

Pinch baking soda

½ teaspoon ground cloves

½ teaspoon cinnamon

½ cup natural honey (or other sugar free liquid substitute)

1/3 cup olive oil

4 tablespoons coconut butter

1 teaspoon vanilla good place to buy ambien online extract

5 eggs

1 cup finely grated carrot

 

Grease a 8 inch round springform cake pan with oil. Preheat the oven to 350 degrees F.

Combine the coconut flour, baking powder, salt, baking soda, cloves, and cinnamon in a bowl and stir together.  This will be a very small amount, but coconut flour is very liquid absorbent, so the measurements are right.

Melt the honey and coconut butter in a small saucepan, then pour the mixture into a bowl and blend the olive oil and vanilla extract in.

Add the eggs and grated carrot and blend until mixed.

Add the dry ingredients and blend.

Pour the whole mixture into the prepared pan and cook for 20-25 minutes until firm (but still soft!) to the touch.

paleo carrot cake

Paleo Coconut Spice Frosting

You are going to have to plan ahead when making this frosting: Have your can of coconut milk in the refrigerator the night before.

Ingredients

One 13-ounce can of coconut milk (it doesn’t have to be exactly 13 ounces—just thereabouts)

1 teaspoon honey

½ teaspoon cinnamon

¼ teaspoon ground cloves

½ teaspoon vanilla extract

 

Open up the can of coconut milk that has refrigerated overnight. I use the “Thai Kitchens” brand because it’s most likely to solidify properly (no, I didn’t get paid to say that).

Your solidified coconut milk should look something like this.

Your solidified coconut milk should look something like this.

The coconut milk on the top of the can should be firm and white. Spoon off all of the solid stuff (there will be some sort of watery liquid on the bottom that you don’t want). Put the solid coconut milk in a bowl and add the honey, cinnamon, cloves, and vanilla extract. Blend it all together with your electric mixer.

Spread over the cooled carrot cake.

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Related Posts

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  • Chocolate Cake with Buttercream FrostingChocolate Cake with Buttercream Frosting
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Categories: Cakes Tags: dairy free, gluten-free cake, Gluten-Free Carrot Cake, Gluten-Free Recipe, paleo cake, paleo carrot cake, paleo desserts, paleo recipe

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Comments

  1. Kathy Fitzgerald says

    March 24, 2014 at 8:48 pm

    Sounds delicious! Planning to try it on Saturday.
    BTW, Love your blog!

    Reply
  2. Monique says

    June 3, 2014 at 11:30 am

    Thank you for posting this…will try it tonight!

    Reply
    • Linnaea says

      June 3, 2014 at 12:09 pm

      Let me know how it turns out!

      Reply
  3. Paris says

    June 22, 2014 at 1:08 am

    is coconut butter the same as coconut oil ??

    Reply
    • Linnaea says

      June 23, 2014 at 6:32 pm

      No. Coconut oil is just the oil from the coconut whereas coconut butter is both the oil and the meat of the coconut blended together.

      Reply
  4. Natalie says

    July 5, 2014 at 4:15 am

    Hi Linnaea!! I’ve made your paleo carrot cake and it’s absolutely divine!!
    I did change a couple of ingredients as I didn’t have them at home:
    -coconut oil instead of olive oil
    -coconut cream (solids) instead of butter

    I am far from a baker or a cook, so for me this recipe is definitely a winner and a keeper! It’s tasty.moist and it’s gluten free and paleo 🙂

    Reply
    • Linnaea says

      July 5, 2014 at 6:26 pm

      I’m so glad you enjoyed it, Natalie!

      Reply
  5. nita agustin says

    July 25, 2014 at 10:33 pm

    Does it still work if I use butter and shredded coconut instead of coconut butter? Thank you.

    Reply
    • Linnaea says

      July 28, 2014 at 8:12 pm

      I think just butter or olive oil would work just fine!

      Reply
  6. Louise Hughes says

    January 18, 2015 at 3:00 am

    My husband and I have recently started trying to eat gluten free and refined sugar free. We both (especially me as I have a major sweet tooth!) have been missing cakes and puddings. I made this tonight (without the icing as I was too eager to try the cake!) and it is absolutely delicious. Thanks for this beautiful cake recipe!

    Reply
    • Linnaea says

      January 21, 2015 at 7:49 pm

      Glad you enjoyed it! It is hard to do things sugar free but since half my family does it already I might just convert. 🙂

      Reply

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Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

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