Third Time Lucky Carrot Cake

by Peachy Palate on April 1, 2014

Moist, light, grain free and dairy free carrot cake…finally made possible! Topped and sandwiched with coconut cream, it’s a heavenly satisfying slice, a delightful pecan nut crunch, altogether incredibly moreish.

Paleo Carrot Cake Title

The carrot cake that almost didn’t happen. I’d made two previous to this one…the first didn’t cook through, the second was far too dense. I temporarily gave up due to lack of carrots and eggs (had I not been so tired late in the evening I might have just nipped out for more supplies there and then but bed was calling!) .

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I did some more calculations in one of my many notebooks which might sound very scientific but really I was just trying to find some sort of balance between my previous failed attempts and the ideal carrot cake I had in my head.

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Sweet but not overly so, light yet satisfying and hearty, wholesome but not in the savoury sense.

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I don’t like a tacky carrot cake nor one that is too eggy. Two less eggs, more coconut oil, less almond flour and as it look would have it less than 24 hours later I had carrot cake success. Or so I hoped.

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The cakes had risen, the came out of my new loose bottom non stick sandwich tins with ease and sat on the cooling rack looking pretty, awaiting “icing”…

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Coconut cream in the middle and on top…even those first few photos of the whole cake were taken with trepidation. The real test would be in the slicing. Who knew what that cake would look like on the inside. Fingers and toes crossed I eased out the first slice and did a little leap! (Ok it might have been more of an almighty jump up and down!)

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It looked like the crumb I’d been dreaming off. Moist but not at al sticking, air pockets that promised a light texture.

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And then the first fork full…

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More jumping up and down ensued, followed by more snapping and devouring that first slice. Carrot cake success. As good if not better than any carrot cake I’ve ever had. I find the standard carrot cake icing and cakes themselves to be far too sickly sweet but this one hit the nail on the head. Good enough to have anytime of the day if you ask me!

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And now it’s gone and I need to fill the void with another paleo donut creation…don’t you think?!?

Paleo Carrot Cake

by Michelle Hunt

Prep Time: 10 minutes

Cook Time: 20 – 22 minutes

Keywords: bake dessert gluten-free grain free low-carb paleo vegetarian soy-free almond meal carob carrot

 

Ingredients (8 – 10 servings)

  • 2 cups (350g) finely shredded carrot
  • 3 large organic eggs
  • 1/2 cup (125ml) maple syrup
  • 1/2 cup (110g) unrefined coconut oil melted
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2.5 cups (250g) almond flour
  • 1 tsp ground ginger
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp grain free baking powder (make sure there’s no cornstarch in it!)
  • 1/2 tsp baking soda
  • 1/2 cup (70g) pecans

For the Icing

  • 1 can full fat coconut milk refrigerated overnight
  • 2-3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp (28g) melted coconut oil

Instructions

Preheat oven to 180C (350F).

Line the base of two 8 inch loose bottom round cake tins with parchment paper and grease lightly with melted coconut oil.

Combine eggs, maple syrup, apple cider vinegar, vanilla extract and melted coconut oil in your food processor.

Add in almond flour, baking powder, baking soda, ginger, cinnamon and nutmeg. Process to combine.

Add in carrots and pulse to combine. Finally pulse in the pecans; add them in whole and once you pulse the mixture 2-3 times they will be nice and coarsely chopped!

Divide the mixture evenly between the two prepared cake pans and baking in the preheated oven for 20-22 minutes until risen, browned and a toothpick inserted comes out clean.

Meanwhile pour water out of the can of coconut milk and whisk together hardened cream with all other coconut cream ingredients. Place in the fridge.

Once the cakes have cooked and fully cooled spread 1/2 of the coconut cream on top of one. Place the other cake on top and spread the remaining coconut cream over it’s surface.

Garnish cake with chopped pecans if desired.

Store cake in the fridge in a seal tight container for 2-3 days. Serve at room temperature.

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{ 27 comments… read them below or add one }

Nicola April 1, 2014 at 12:36 pm

Carrot Cake! My all time favourite cake! I was so excited to see this post and the it seriously looks sensational. One question, could the coconut oil be halved with another oil or will it only work with coconut oil? I have no problem with coconut oil just 1/2 cup is a lot and it is expensive, especially for a student :(

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Peachy Palate April 1, 2014 at 12:59 pm

I’d probably go with butter as it’s more similar in how it works for baking…let me know if you try it!

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Nicola April 9, 2014 at 10:21 pm

Oh wow – this is one seriously amazing cake! Doesn’t look as good as yours though, mine is a lot flatter. Used a butter alternative and I would say it works. This will definitely be my go to carrot cake! :)

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Peachy Palate April 10, 2014 at 1:00 pm

Delighted you made it! :)

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Lauren-Kate April 1, 2014 at 12:37 pm

This looks fantastic. I really want this for afternoon tea :)

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Peachy Palate April 1, 2014 at 1:00 pm

Whip one up…if not today have it in time for tomorrow!

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Maria Tadic April 1, 2014 at 6:06 pm

I love that you didn’t add raisins in there! Love carrot cake just sans the raisins. Will definitely try this – it’d be good for easter!

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Peachy Palate April 1, 2014 at 8:12 pm

My thinking exactly! :)

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Brittany @ Delights and Delectables April 2, 2014 at 1:50 am

mmmm!! i’ll be right over 😉

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Hayriye April 3, 2014 at 4:23 pm

It looks really delicious. I’m planning to make it soon, because I have most of the ingredients required except for the coconut milk. I wonder, though, if it really changes if I replace the pecans with walnuts (or other nuts)?

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Peachy Palate April 10, 2014 at 12:58 pm

Oh no go for it with switching up the nuts!

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Sarah Thornton July 15, 2014 at 7:59 pm

I’m so excited about this cake! Carrot Cake is my husband’s favortie and today is his birthday. I made it as a Bundt cake and I will be making cream cheese icing, as we are more Primal.

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Peachy Palate July 15, 2014 at 9:58 pm

I’d almost forgotten about this one!!! Thanks for the reminder!

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Sophia September 22, 2014 at 7:09 pm

Part way through making this – the cake is looking (and smelling) amazing. My only problem is that the coconut cream has just split! Not sure how to save it…

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Peachy Palate September 22, 2014 at 8:48 pm

Might sound odd but try adding some water and melted coconut oil in a blender to it…different brands sometimes just don’t work. I use Thai Kitchen…not a fan of Biona, it always tends to split!

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Jenny January 27, 2015 at 4:09 pm

Would it work if I substitute half of the almond flour with flaxseed or golden flaxseed meal?

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Peachy Palate January 27, 2015 at 5:46 pm

Oh no definitely not that would be too much flax you’d need much more liquid.

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Katherine February 22, 2015 at 4:08 am

I made this for my birthday- it was a hit!! (Even among those with non-paleo preferences/diets.) I did make a few changes: first off I made a two-tiered cake so I doubled the recipe. Of course it cooked longer but I just had to be patient! I also did half coconut oil and half unsweetened applesauce (healthy kind). I also added a little bit of salt. I stay away from sugar but as a bday treat I made goat cheese “buttercream” instead of the coconut frosting. I just creamed 6 oz goat cheese with 8 oz df soy free butter. I added 5 cups powdered sugar (terribly unhealthy- but hey, it’s my party!!

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Peachy Palate February 22, 2015 at 6:12 pm

Sounds good!!! Delighted it was such a hit!!!

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vanessa March 22, 2015 at 11:21 am

OMG! I made this for my birthday cake and it is hands down the best carrot cake ever!!! I made two cakes, one of which i accidently left out the pecans but i put the cream between the two layers and on top and it was still amazing. The layer without the pecans was alot denser but i loved the taste and texture. Yumm!!!! 5 stars!! I used coconut oil and followed the recipe except that i added realised later that i wasn’t suppose to add 1/2 cup of melted coconut oil to the cream/icing recipe but it was still great!!!! i then mixed it up and put it in the fridge over night & whipped it up and hey presto! Yummmmmmo!!!!! Will be making again! Thanks for sharing :-)

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Peachy Palate March 22, 2015 at 6:12 pm

Brilliant! So delighted you liked it!

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Ginette March 22, 2015 at 6:28 pm

Could I use low fat coconut milk or would it make a difference in the texture?

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Peachy Palate March 22, 2015 at 9:03 pm

You do need full fat from the cream…the low fat won’t solidify in the same way :)

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Mary Kay Hart March 23, 2015 at 3:45 am

Just made this today and loved it!! I hadn’t put coconut milk in fridge the night before so used a can of coconut cream (Trader Joe’s) I had in the cupboard. Worked great for the frosting. I also doubled the cinnamon, nutmeg, ginger and vanilla. Also a winner. I think I might add a dash of salt next time but besides that, both I and hubby loved it. Taking a bunch of it to my Crossfit group tomorrow morning to share! Thank you for the post!

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Peachy Palate March 23, 2015 at 5:24 pm

Oh so good! Delighted! Tweet me a pic or post on instagram and tag me I’d love to see!

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Jessica R March 27, 2015 at 9:29 pm

Hello! This recipe sounds devine. I was wondering if the 1/2 of coconut oil that this calls for is a 1/2 cup measured at its solid state or liquid state. Or if it makes a difference! Thank you! :)

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Peachy Palate March 28, 2015 at 12:17 pm

1/2 a cup solid which weighs 110g…:) Enjoy!!! x

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