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Paleo Carrot Cake

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My Paleo Carrot Cake is another of those amazing moist cakes made with fruits or vegetables. My three big winner are always a banana cake, carrot cake and a lumberjack cake (apple and date). They keep moist and age wonderfully over a few days.

Do you remember eating wheat in must meals? I did. Often I would have weetbix or toast for breakfast and then keep eating wheat based snacks and bread all day and often pasta for dinner. I came up with my 5 simple steps to eat less wheat. Following these steps I have cut most wheat out of my diet. I have stopped eating any cakes, desserts or snack that use any wheat as a way of cutting back on so much wheat in my diet. Eclipse Organics created this All Purpose Paleo Flour which is just nuts, seeds with some tapioca. Today I have converted my favourite Moist Carrot Cake recipe over to this paleo version.

Delicious and Loaded with Nutrition

This moist Paleo Carrot Cake is one of the new snacks I have started to created with a focus on nutrition.Here is why nutrition density of food so important to being healthy? It is really simple if you think about it. My body need a a certain about of all those vitamins, minerals, healthy fats, protein and other nutrients to function at its best. I find that I am crave more food if I have not eaten good healthy food. That is why if you eat a meal or a health snack this is loaded with nutrition you can be a lot more satisfied on a lot less food.

That just seems like a great win – win to me. Great tasting nutrition food that keeps me fill and keeps me from overeating. And with a simple health recipe like this one it is easy to eat really health and nutritions food. Add my Paleo Carrot Cake to your collection. Just easy and delicious.

Paleo Carrot Cake

Servings 8 Slices
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins

Ingredients

Instructions

  • Preheat the oven to 170 degC. Line a 21cm round cake tin or a 20cm loaf tin with baking paper.
  • Mix the All Purpose Paleo Flour, salt and baking powder in a mixing bowl. Grate the carrots and set aside.
  • Put the Coconut Sugar into the bowl of a cake mixer and crack in the eggs. Beat well to dissolve the sugar in the egg. Add the flour mixture and beat well for about one minute. Let it sit for another minute or two. Note: This mixture will thicken after a few minutes. Add the carrot and the apple cider vinegar and beat these in at a medium speed. The mixture will turn pale and fluff up slightly as the vinegar reacts with the bicarb soda.
  • Pour the cake batter into the cake tin and put it into the oven right away. Bake for 35 minutes at 170 degC or until golden brown.
  • Once cooked, allow the cake to cool for 5 minutes before turning it out onto a cake rack to cool completely.
  • Eat the cake just as it is or ice with a Lemon Cashew Butter Icing.
Course: Cakes and Muffins, Healthy Snack

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