Paleo Carrot Cake
I love rich, 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.
I have been on a quest to eat less wheat and to that end, I have stopped eating any cakes, desserts or snack that use any wheat. We created a Paleo All Purpose Flour which is just nuts and seeds. Today I have converted my favourite Moist Carrot Cake recipe over to this paleo version.
How to prepare
- Preheat the oven to 170 degC. Line a 21cm round cake tin or a 20cm loaf tin with baking paper. Mix Paleo Flour, salt, 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.