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Carrot Cake, Paleo and Gluten-free

DessertsDairy Freegluten-freeOrganicPaleo FriendlyVegetarian
This paleo carrot cake is gluten-free and grain-free. Incredibly flavourful and memorable, a cake you'll come back to again and again.
Servings 6 to 8

Ingredients

  • 2-1/2 cups almond flour*
  • 3 tbsp coconut flour
  • 1/4 cup tapioca flour or arrowroot flour**
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 4 large eggs
  • 1 cup carrots grated
  • 2/3 cups raisins rehydrated for 20 minutes in warm water (discard water before combining
  • 1 cup maple syrup***
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • Coconut oil for greasing pan

Instructions

  • Preheat oven to 350F (180C). Line an 8 or 9 inch springform pan or cake pan with parchment paper. Grease the sides with coconut oil.
  • In a large bowl, combine almond flour, coconut flour, tapioca flour, baking powder, baking soda and spices. Whisk until combined.
  • In a small bowl, whisk eggs. Add carrots, raisins, maple syrup and vanilla extract, stir to combine.
  • Pour the wet ingredients into the bowl of dry ingredients. Using a whisk or a hand mixer, combine the wet ingredients and the dry ingredients until fully mixed.
  • Fold in walnuts. Let the batter settle for a few minutes and then using a spatula, pour battle into cake pan.
  • Place cake in middle rack. Bake for 40-45 minutes until a fork inserted comes out clean.
  • Place cake on a cooling rack once baked. Let cake cool completely before removing from springform pan or cake pan.
  • Now it's time to ice your cake! Try my Coconut Whipped Icing on the blog.
  • This cake stores in the fridge for up to 5 days or freeze for up to a month.

Notes

*If you want to make this nut-free you could try a gluten-free flour blend like Bob's Red Mill. I haven't tried it yet, so it's not tested but I think it would work.
**You can find tapioca flour (aka starch) or arrowroot at your local health food store or online. It's always in the baking section. Bob's Red Mill is a good brand.
***You can half the maple syrup and add 1/2 cup water or non-dairy milk in place of the 1/2 cup maple syrup. You need to add that liquid if you reduce the maple syrup otherwise the cake will be too dry.
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Find this recipe and more at https://www.joyoushealth.com/27555-blog-carrot-cake-paleo-gluten-free/