Paleo-Carrot-Cake

Gluten-Free Paleo Carrot Cake

For anyone who is off of gluten and grains, but still wants to bake fall-inspired treats, we have the recipe for you. Erin Michel, founder of PureFeast.com also happens to be a holistic nutritionist, and shares lots of great recipes over on the Pure Feast blog (be sure to check out her recipe for Grain-Free Blueberry Crumble Bars).

Today we’re sharing her recipe for Grain-free Gluten-free, Paleo Carrot Cake that’s full of warming spices, healthy fats like coconut oil and walnuts, and uses coconut and almond flour as the base. Despite its long name, this is a super simple recipe to throw together, and makes the perfect snack with tea or cozy breakfast (not sure what’s better than cake for breakfast). Happy October!

 

Paleo Carrot Cake
Print
Paleo Carrot Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 

A grain-free, gluten-free cake that is simple to throw together and delicious as a cozy treat alongside a cup of tea, or healthy enough to enjoy for breakfast. 

Course: Breakfast, Dessert
Cuisine: Dairy Free, Gluten free, Refined Sugar Free
Ingredients
  • 1/2 cup maple syrup
  • 1/2 cup melted and cooled coconut oil
  • 4 large organic eggs
  • 2 tsps pure vanilla extract
  • 1 ¾ cups almond flour
  • ½ cup coconut flour
  • 1 ½ tbsps cinnamon powder
  • 1 tsp allspice powder
  • 1 tsp nutmeg powder
  • 1 tsp ginger root powder
  • 1 tsp gluten-free baking powder
  • 1/4 tsp salt (sea salt or Himalayan pink salt)
  • 2 cups grated carrots ,packed well
  • 1/2 cup chopped walnuts
Method
  1. Preheat the oven to 350°F (175°C). Grease an 8” x 8” glass baking dish with coconut oil.

  2. In a large mixing bowl, mix together the maple syrup, eggs, cooled coconut oil and vanilla.

  3. In a separate bowl, mix the almond flour, coconut flour, spices, baking powder and salt. Mix in the grated carrots and chopped walnuts.

  4. Add the wet mixture to the flour mixture, stirring until everything is well incorporated.

  5. Pour the cake batter into the prepared pan. Bake for 45 minutes and test with a wooden toothpick or skewer to check that it is finished by pushing the toothpick down into the middle of the cake - the toothpick / skewer should come out with no batter stuck to it. Return the cake to the oven for a few more minutes if it still isn’t done. Once finished, let the cake cool for 30 minutes (or longer if needed) before slicing or frosting.

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