Paleo Spiced Carrot Cake

By Tracy

8 Person

50 Minutes

0 Calories

Full of gluten, refined sugar, cheese and more sugar this carrot is against everything I’ve ever told you. It feels so wrong but tastes so right. That moist, slightly dense, spiced carrot cake with the creamy frosting in four amazing layers fulfills every cake, sweet, dessert craving a girl could have. Perfectly spiced so you don’t even recognize that this beauty is free of refined sugar not to mention the four cups of veggies and one cup of fruit.

Ingredients

Frosting

2 tbsp. maple syrup
2 tbsp. honey
1/4 cup softened butter
2 tbsp. almond milk or coconut milk
2 tsp. vanilla
10 oz. goat cheese

Cake

4 cups shredded carrots
2 tsp. vanilla
1 cup coconut sugar
1 cup applesauce
8 eggs
1 cup butter
2 tsp. baking powder
2 cloves
1 tsp. salt
2 tsp. allspice
3 tsp. ginger
2 tbsp. cinnamon
1 1/2 cups tapioca starch
1/2 cup coconut flour

Method

01

Preheat oven to 350 degrees F. Prepare four round cake pans (or cook in two batches as I did). In a large bowl, mix together coconut flour, tapioca starch, cinnamon, ground ginger, allspice, salt, cloves, and baking powder. Mix well.
02

In a separate bowl, add softened butter and coconut sugar. Mix with hand mixer to combine. Add in eggs, vanilla and applesauce. Mix again until combined.
03

Add wet ingredients to dry and mix well until no lumps can be see with hand mixer. Fold in carrots. Separate into fourths or add 1/4 of batter to the cake pan, repeating until you have four cakes.
04

Bake for 20-25 minutes or until springy when touched. Cool and remove from pan.
05

Frosting: In a bowl add goat cheese and butter. Mix with hand mixer until combined. Add vanilla, honey and maple syrup mixing again. Add milk until desired consistency. Should be light and spreadable.
06

Add 1 cake to cake plate or plate. Top with just enough frosting to cover. Add another layer and repeat until you get to the top of the cake adding more frosting to the top.
07

Garnish with shredded coconut flakes and crushed walnuts or pecans.

Related Tags

Paleo Spiced Carrot Cake

4.1

( By Tracy )

01 Information

Grade medium
Serving 8 servings
Prep Time 30 Mins
Cook Time 20 Mins
Total Time 50 Mins

02 Ingredients

Frosting

2 tbsp. maple syrup

2 tbsp. honey

1/4 cup softened butter

2 tbsp. almond milk or coconut milk

2 tsp. vanilla

10 oz. goat cheese

Cake

4 cups shredded carrots

2 tsp. vanilla

1 cup coconut sugar

1 cup applesauce

8 eggs

1 cup butter

2 tsp. baking powder

2 cloves

1 tsp. salt

2 tsp. allspice

3 tsp. ginger

2 tbsp. cinnamon

1 1/2 cups tapioca starch

1/2 cup coconut flour

03 Method

Step 1

Preheat oven to 350 degrees F. Prepare four round cake pans (or cook in two batches as I did). In a large bowl, mix together coconut flour, tapioca starch, cinnamon, ground ginger, allspice, salt, cloves, and baking powder. Mix well.

Step 2

In a separate bowl, add softened butter and coconut sugar. Mix with hand mixer to combine. Add in eggs, vanilla and applesauce. Mix again until combined.

Step 3

Add wet ingredients to dry and mix well until no lumps can be see with hand mixer. Fold in carrots. Separate into fourths or add 1/4 of batter to the cake pan, repeating until you have four cakes.

Step 4

Bake for 20-25 minutes or until springy when touched. Cool and remove from pan.

Step 5

Frosting: In a bowl add goat cheese and butter. Mix with hand mixer until combined. Add vanilla, honey and maple syrup mixing again. Add milk until desired consistency. Should be light and spreadable.

Step 6

Add 1 cake to cake plate or plate. Top with just enough frosting to cover. Add another layer and repeat until you get to the top of the cake adding more frosting to the top.

Step 7

Garnish with shredded coconut flakes and crushed walnuts or pecans.

04 Author