Renee Romeo’s Paleo Carrot Cake Recipe

This recipe for carrot cake doubles as a Christmas fruit cake and even though it’s grain-free, it will satisfy even your non-Paleo guests!

Ingredients

  • 375 grams (2 cups) carrots, finely grated
  • 1 cup fresh pineapple, finely chopped
  • 1/2 cup fresh pineapple juice
  • The juice and zest of one whole lemon + 2 teaspoons lemon juice
  • 3/4 cup unsweetened applesauce
  • 1 cup full fat coconut milk (NOT coconut drink)
  • 4 large eggs (Vegan option: 4 tablespoons flaxseed meal mixed with 10 tablespoons water, mix and allow to gel for 20 minutes)
  • 100 grams (3/4 cups) coconut flour
  • 175 grams (1.25 cups) almond meal
  • 75 grams (1/2 cup) arrowroot flour
  • 120 grams (3/4 cup) dried apricots, finely chopped
  • 100 grams (1/2 cup) raisins or currants
  • 2 tsp. baking soda
  • 2 tbsp. ground cinnamon
  • 2 tsp. dried ginger
  • 1 tsp sea salt, finely ground
  • 1/2 tsp. ground clove
  • 1/2 tsp. ground allspice
  • 1/2 tsp. freshly grated nutmeg
Icing
  • 500 grams (2.5 cups) full fat organic cream cheese (Non-Dairy Vegan Option: you can use 2 cups cashews, 1 tablespoon water, the juice of ½ lemon and ½ teaspoon sea salt blended well in your blender.)
  • 150 grams (3/4 cup) coconut butter
  • 1/4 cup coconut flour
  • 1/4 cup unpasteurized honey (or ¼ cup pitted Medjool dates)
  • 1 tsp. vanilla extract

Instructions

  • Preheat oven to 375 degrees F
  • Grease two 9-inch cake pans with coconut oil and line bottoms with parchment paper
  • Whisk together all dry ingredients in large bowl, set aside
  • In separate bowl, mix together all wet ingredients until blended
  • Add wet ingredients to dry ingredients, mixing together with a rubber spatula
  • Divide equally between the two 9 inch pans (use a scale)
  • Bake one hour or until a toothpick inserted in the center comes out clean
  • Leave cakes in the pans until cool, transfer to refrigerator until chilled (6 hours to overnight)
  • Run knife along edges and carefully flip upside down on to a rack or cake plate for decorating
Frosting
  • Add coconut butter and cream cheese to stand mixer with paddle attachment
  • Beat for 2 minutes on medium speed
  • Add honey, coconut flour and vanilla. Beat one minute
  • Switch to whisk attachment and beat 10 minutes, until smooth and fluffy
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Heather Dane

As a coach, writer and recovered former executive, I understand the challenges of creating a balanced, healthy lifestyle when over-scheduled. In my journey to radiant health, I created a whole health system of eating, exercise, renewal and recharging -- a roadmap toward health & vitality. I empower clients to create their own whole health systems, in their own unique ways. I have seen amazing results in working with my clients!
On December 13, 2017   /   Articles, Desserts, Paleo, Recipes, Vegan, Vegetarian