Rich Paleo Carrot Cake is a delicious and healthy treat that will satisfy your sweet tooth. It’s made with natural ingredients like coconut flour, coconut oil, and maple syrup, so you can feel good about indulging in this delicious dessert. The cake has a moist, fluffy texture and a sweet, nutty flavor that comes from coconut flour and coconut oil. It’s packed with carrots, giving it a great texture and natural sweetness. The maple syrup adds a subtle hint of sweetness that’s not overpowering.

This cake is easy to make and perfect for any occasion. It can be served as a tea cake or as a dessert after dinner. When served with a scoop of ice cream, it’s a decadent treat that everyone will love. My 5-year-old loves this cake and also helps me shred the carrots in a food processor. It is a fun activity that teaches her to cook and also to appreciate when her mama cooks for her. Everything requires effort, and that’s where helping in the kitchen becomes a fun hobby or a play activity.

This cake is not only tasty, but it’s also a healthier option than traditional cakes. Because it’s made with natural ingredients, it’s free of processed sugars and unhealthy fat. Plus, it’s gluten-free so that everyone can enjoy it.

If you’re looking for a delicious, healthy treat that’s sure to please, Rich Paleo Carrot Cake is a perfect choice. With its moist, fluffy texture and sweet, nutty flavor, it’s a delicious way to satisfy your sweet tooth without any guilt. So, why not indulge in a slice of this delicious cake today?

Rich Carrot Cake

0 from 0 votes

Recipe by Dish Lingo Course: Dessert, CakeCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

Absolutely everyone will like a delicious and tender carrot cake with coconut cream, prunes/raisins, and walnuts. This past year, a grain-free version, was a huge hit.
I certainly could not pass by, and here it is – the perfect carrot cake! Lush biscuit with the addition of nuts in a layer, and all this splendor under a coat of coconut cream!
Carrot cake is a new discovery for me. This is by far my favorite of all my recipes.
If you are allergic to nuts, then you cannot add them to the dough, and even kids will not be able to rightfully appreciate such an additive, so if you are making this cake for kids, then it is better to exclude nuts.
That’s it, I won’t write anything else! Let’s make carrot cake.

Ingredients

Carrot Cake Layers
0.5 cup 0.5 Pure Maple Syrup
5 5 Сarrots, peeled and shredded
3/4 cup 3/4 Coconut Flour sifted
1 Tbsp 1 ground Cinnamon
1 tsp 1 Baking Soda
1 tsp 1 baking powder
1 tsp 1 Sea Salt
10 10 Pastured Eggs
5 5 Dates (Medjool)
1 Tbsp 1 Pure Vanilla Extract
1 cup 1 Organic Coconut Oil, melted
2 cup 2 coconut whipped cream or cheese cream frosting
1 cup 1 Organic Walnuts, easy to omit
Cream Cheese Frosting
8 oz 8 cream cheese softened
½ cup (1 stick) unsalted butter
2 cups 2 powdered sugar
1/4 tsp 1/4 salt

Directions

Grate carrots in a food processor.
Preheat the oven to 350°F.
Add sifted coconut flour, cinnamon, salt, and baking soda to a bowl.
Make a date mixture with dates and one tablespoon of maple syrup.
Blend eggs, vanilla, melted coconut oil, maple syrup, and date mixture.
Add dry ingredients to wet and blend.
Mix in carrots.
Grease two 9-inch cake pans with coconut oil.
Line pans with parchment paper – Bake for 35-45 minutes.
Test center with a toothpick – if it is clean – the cake is ready.
Remove cakes from the oven and cool.
Frost cake with cream cheese frosting, garnish with walnuts and serve.
Cream Cheese Frosting
Take the cream cheese and butter out of the fridge for 1-2 hours. Add together butter, cream cheese, vanilla extract, and salt in the bowl of a standup mixer and beat for 5-7 minutes.
Add powdered sugar until completely combined and beat for 5-7 minutes until white and fluffy.