Paleo Carrot Cake
Ingredients
- 1 1/2 cup
All Purpose
 Paleo Flour
- 1 pinch salt
- 3 tsp baking powder
- 1/2 tsp bi-carb soda
- 1 tsp mixed spice
- 2/3 cup coconut sugar
- 3 large eggs
- 2/3 cup almond milk
- 2 tbsp apple cider vinegar with mother
- 2 medium carrots
Instructions
- Preheat the oven to 170 degC. Line a 21cm round cake tin or, if you want a layered cake, grease and line 2 round cake tins.
- Add all the dry ingredients except for the coconut sugar, in a mixing bowl and whisk together. Grate the carrots and set aside.
- Put the Coconut Sugar into a second bowl and crack in the eggs. Beat well to dissolve the sugar in the egg. Add the milk and the apple cider vinegar.
- 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 stir in well.
- 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. If you want to make a layered cake pour into 2 20cm cake tins are cook for 20-25 minutes.
- 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.