If you’ve never tried a Paleo version of carrot cake, you are in for a real treat! In this recipe, fresh, sweet carrots lend themselves exquisitely to a moist, fluffy, and deliciously spiced cake. The divinely rich and creamy Cinnamon-Ginger-Almond Butter (see Chapter 6) blends marvelously with the additional zest from the fresh nutmeg, cloves, and cinnamon. The walnut and coconut topping give this cake the perfect sweet ending.
Yields 1 (8″ × 8″) cake
• 11⁄2 cups blanched almond flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 cup unsweetened shredded coconut
• 3 large eggs
• 3 tablespoons melted coconut oil
• 1/4 cup Cinnamon-Ginger-Almond Butter (see Chapter 6)
• 1/4 cup raw organic honey
• 11⁄2 cups grated carrots
• 1/2 cup chopped walnuts
1. Preheat the oven to 325°F.
2. In a large bowl, combine the almond flour, salt, baking soda, cinnamon, nutmeg, cloves, and shredded coconut with a wire whisk. In a separate bowl, mix together the eggs, coconut oil, cinnamon-ginger-Almond butter, and honey, and mix well. Add the carrots and mix on low. Combine the ingredients from both bowls, and mix well.
3. Spread the batter into a pre-greased 8″ × 8″ baking pan and bake for 40–50 minutes. When the cake has cooled, top with walnuts and a dusting of unsweetened shredded coconut, if desired.
