Primal Carrot Cake

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Primal Carrot Cake

Is it just me, or are holiday leftovers tasting better and better every year? I just finished a second serving of leftover kielbasa and sauerkraut from Easter. Hot damn!

This Sunday I was able to spend time with my sister and mom. Of course we had to do our traditional Polish Easter dinner (complete with ham, sausage, kraut, and potato & cheese pierogis- gasp! #sonotpaleo) I totally pigged out and then regretted it about an hour later. Then for dessert, I brought homemade Primal Carrot Cake.

easter

Me with Mumzie and sister

You know you have issues when you spend most of “holiday family time” taking photos of your dessert contribution. Bad daughter! I brought my whole photo setup with me, so needless to say I got a little camera happy. Which reminds me, I need to SERIOUSLY invest in a cute cake plate. Cake plates are so adult though.

Honestly, I prefer cupcakes over full cakes any day. Because you know, they’re cute and individual and whatnot. I remember my mom got me a giant cupcake mold to bake cakes in when I was a cupcake obsessed teen, and I was like- Waaait a minute… This is just a big cake. NOT fun like cupcakes.   -_____-

Primal Carrot Cake

Oh and just so you know, nothing stops the heart like seeing your photo backdrop fall on top of your beautiful cake. Truth. It might have been smashed, but it still tasted delish!

 

Primal Carrot Cake

Rating: 51

Cook Time: 40 minutes

Yield: 1 cake

Primal Carrot Cake

Ingredients

    Cake:
  • ½ cup coconut oil (plus extra for pan)
  • ½ cup unpasteurized honey
  • ½ cup palm sugar
  • ¼ cup coconut milk
  • 2 tbsp juice from orange
  • 6 eggs
  • 1 cup almond flour
  • ¾ cup coconut flour
  • ½ cup arrowroot starch
  • 1 ½ tsp baking soda
  • 1 tsp sea salt
  • 1 ½ tbsp cinnamon
  • 1 tsp powdered ginger
  • ½ tsp nutmeg
  • 2 cups grated carrots (about 6 small)
  • ¾ cup chopped walnuts
  • Toasted unsweetened coconut flakes (optional, for garnish)
  • Cream Cheese Frosting:
  • 2 (8oz) packages of organic cream cheese, room temp
  • 6 tbsp unsalted Kerrygold butter, room temp
  • ¼-1/3 cup maple syrup
  • ¼ tsp vanilla extract
  • ¼ tsp orange zest

Instructions

    For the Cake:
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Use a food processor to grate the carrots into fine pieces (should equal 2 cups of shredded carrots). Transfer carrots to a small bowl.
  3. Combine all of the wet ingredients into the food processor and mix until smooth.
  4. In a medium mixing bowl, whisk all of the dry ingredients together (excluding the carrots, walnuts, and coconut flakes) until fully incorporated. Dump into the dry ingredients and whisk thoroughly.
  5. Add in the grated carrots and walnuts. The mixture will be pretty thick at this time. Spread the batter into a greased 9” springform pan. You can also use a 9X9” cake pan lined with parchment paper. Both methods will ensure easy removal of the delicate cake.
  6. Bake for 40 minutes, or until a toothpick comes out clean when inserted in the middle of the cake. COOL COMPLETELY.
  7. For The Maple Cream Cheese Frosting:
  8. In a clean mixing bowl, whip the cream cheese and butter with an electric mixer. Slowly add in the maple syrup. Add the vanilla extract and orange zest last, mixing until silky smooth.
  9. Frost the cake liberally with the cream cheese frosting. You can chill the cake in the fridge and then slice it horizontally with a bread knife like I did, making it a 2-layer cake, or you can keep it as a single layer. I like having fun while decorating cakes.
  10. Garnish the sides with toasted coconut and excess walnuts.
  11. Store the cake covered in the fridge and then bring to room temperature before eating it.
http://www.southbeachprimal.com/primal-carrot-cake/

Comments

  1. says

    The poor cake! Poor you and your early heart attack! I think it’s happened to all of us at some point; thankfully the big squash happened after the photos had been taken. It would have been such a pity to have to have eaten 2 cakes ;)

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