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Carrot Cake (Credit: primalpalate.com)

  • To prep

    30 min
  • To cook

    35 min
  • Level

    Medium
  • Servings

    6 -8
  • 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 (liquified)
  • 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)

Method

    1. Shred carrots in a food processor with grating blade.
    2. Pour maple syrup over carrots in a bowl and marinate in the fridge for an hour.
    3. Preheat over to 325° F (163° C)
    4. Mix coconut flour, cinnamon, salt and baking soda in a small bowl.
    5. In a large mixing bowl, blend eggs, vanilla, coconut oil and dates.
    6. Add dry ingredients to wet, and blend.
    7. Add marinated carrots to the blended mixture.
    8. Grease a 9-inch round or square cake pan with coconut oil.
    9. Pour batter into pan. For easier removal, line a pan with parchment paper.
    10. Bake for 35 minutes (or until a skewer or toothpick inserted in center comes out clean).
    11. While cake is baking, prepare frosting.
  • Frosting
  • 1. Allow cream cheese to come up to room temperature.
    2. Blend cream cheese, maple syrup, vanilla, and ginger with a mixer.
    3. Spread on a cooled cake.
    4. Garnish with walnuts.

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