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!
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.
- 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
-
Preheat the oven to 350°F (175°C). Grease an 8” x 8” glass baking dish with coconut oil.
-
In a large mixing bowl, mix together the maple syrup, eggs, cooled coconut oil and vanilla.
-
In a separate bowl, mix the almond flour, coconut flour, spices, baking powder and salt. Mix in the grated carrots and chopped walnuts.
-
Add the wet mixture to the flour mixture, stirring until everything is well incorporated.
-
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.
