Lately I’ve been experimenting a little more in the world of paleo.
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).
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.
So, here you have it. Paleo Carrot Cake with some Coconut Spice Frosting. Dig in.
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 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.
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.
Sounds delicious! Planning to try it on Saturday.
BTW, Love your blog!
Thank you for posting this…will try it tonight!
Let me know how it turns out!
is coconut butter the same as coconut oil ??
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.
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 🙂
I’m so glad you enjoyed it, Natalie!
Does it still work if I use butter and shredded coconut instead of coconut butter? Thank you.
I think just butter or olive oil would work just fine!
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!
Glad you enjoyed it! It is hard to do things sugar free but since half my family does it already I might just convert. 🙂