Paleo Carrot Cake
It’s very easy, really delicious, high in protein, gluten-free, dairy-free and nut-free.
Ingredients
Cake
- 1 cup sorghum or gluten-free oat flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 12 large eggs free-range, organic.
- 1 cup coconut oil melted, organic.
- 2/3 cup honey
- 3 cups carrots grated, organic.
- 1 cup zante currants
Topping
- 2 - 1/2 cups fruit of choice sliced, organic. (I used mangoes and blueberries, but other berries or sliced apples or pears would also work well.)
- 6 tbsp vegan “butter”
- 4 tsp maple syrup organic
- Cinnamon to taste
Instructions
Cake
- Combine gluten-free flour, salt, baking soda, and cinnamon in food processor.
- Pulse in eggs, coconut oil, and honey.
- Transfer to a large bowl and set aside.
- Remove blade from food processor and switch to the grater. Grate 10-12 medium-size carrots; this should give you about 3 cups of grated carrot.
- Stir grated carrots and currants into flour, egg mixture by hand.
- Grease two 7-inch springform pans liberally with coconut oil and dust with gluten-free flour.
- Transfer 1/2 of batter into each of the prepared pans.
- Bake at 350° F (176 degrees Celsius) for 45-60 minutes.
- Remove from oven, place on cooling rack, and cool for 1 hour before removing from springform pans.
Topping
- Place ½ cup sliced fruit, maple syrup and vegan butter in glass 1 cup measuring cup.
- Microwave for 30 seconds. Stir well to combine fruit, which will dissolve to make a sauce.
- Pour over top of bottom cake layer.
- Put the top cake layer on over sauce.
- Repeat sauce instructions to make second batch for the top of cake. Pour over top of cake, then top with remaining, uncooked sliced fruit.
Nutrition
Calories: 2653kcalCarbohydrates: 401gProtein: 101gFat: 86gSaturated Fat: 38gCholesterol: 2232mgSodium: 2933mgPotassium: 2973mgFiber: 31gSugar: 223gVitamin A: 67390IUVitamin C: 23.8mgCalcium: 709mgIron: 22.3mg
Tried this recipe?Let us know how it was!