Carrot Cake – (Credit: primalpalate.com)

/Carrot Cake – (Credit: primalpalate.com)

Carrot Cake – (Credit: primalpalate.com)

  By wellnessbecomesyou

June 21, 2016

Carrot Cake – (Credit: primalpalate.com) 5 0 5 1

Ingredients

3 Large Carrots, peeled and shredded

1/2 cup Grade B Maple Syrup

1/2 cup Coconut Flour

1 1/2 tsp Ground Cinnamon

1/2 tsp Baking Soda

1/2 tsp Sea Salt

5 Eggs

5 Medjool Dates, chopped

1 1/2 tsp Pure Vanilla Bean Paste

1/2 cup Organic Coconut Oil (liquefied)

Frosting

8 oz. Cream Cheese (full fat gives best results)

1/4 cup Grade B Maple Syrup

1 1/2 tsp Pure Vanilla Bean Paste

1 tbsp Grated Ginger

1/2 cup Chopped Organic Walnuts (optional)

Directions

1Shred carrots in a food processor with grating blade

2Pour maple syrup over carrots in a bowl and marinate in the frig for an hour

3Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius)

4Mix coconut flour, cinnamon, salt and baking soda in a small bowl

5In a large mixing bowl, blend eggs, vanilla, coconut oil and dates

6Add dry ingredients to wet, and blend

7Add marinated carrots to the blended mixture

8Grease a 9-inch round or square cake pan with coconut oil

9Pour batter into pan. For easier removal, line pan with parchment paper

10Bake for 35 minutes (or until a skewer or toothpick inserted in certain comes out clean). While cake is baking, prepare frosting.

Frosting Directions

1Allow cream cheese to come up to room temperature

2Blend cream cheese, maple syrup, vanilla, and ginger with a mixer

3Spread on cooled cake

4Garnish with walnuts

00:00

2 Reviews

Sheila

December 22, 2016

So glad to hear that you like this recipe. It is one of my favorites.

Wendy

December 22, 2016

Best carrot cake I’ve ever made and eaten! Rave reviews from everyone!!!

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