Do you have a tried and true special occasion cake? Or have you seen a cake you would love to make (even one that is traditional ingredients that can be “paleofied”). Send us a pic or link to the recipe :-).
A cake we’ve made a several times now for birthday parties is this deliciously decadent paleo carrot cake. We’ve also used the same ingredients as the base for yummy carrot cake muffins. Last weekend we used the same ingredients to make low-key lunch box muffins. (We had intended to make a cake but had a change of plans when Chef Dom added in some extra ingredients that I wasn’t sure what exactly had gone in so wanted to batch bake to check!! Lucky they turned out great and we’ve been using in his lunch box.)
You’re going to love this carrot cake – it’s:
- Loaded with carrots
- Perfectly sweet
- Subtly spiced
- Gluten Free
- Grain Free
If you make this recipe be sure to take a picture and tag it #domskitchen on Instagram! We love to see what you get up to baking wise.
You can also make this cake dairy and/or nut free to by omitting the icing or switching it for non-dairy option and leaving out nuts.
If you do have a go at making the cake or muffins let us now how you go by either commenting on this post or posting direct to our Facebook page 🙂
- Dry Ingredients:
- ½ cup coconut flour
- ½ cup tapioca flour
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp salt
- 1 tsp baking soda
- 1 cup nuts optional, pecans and/or walnuts work well - if you wanted to do nut free you can leave out or use ¼ cup of desiccated coconut - but if you do add coconut then add ¼ cup of liquid - such as dairy or non-dairy milk)
- - - - -
- Wet Ingredients:
- 2 cups grated carrots (aprox 3 medium size carrots)
- 6 medjool dates (soaked in boiling water for 10 minutes then drained)
- ½ cup unsalted butter
- ½ cup maple syrup
- 1 Tbsp of lemon juice
- 1 tsp vanilla extract
- 5 large eggs
- - - - -
- For the icing:
- 1 Tbsp vanilla extract
- ½ cup maple syrup
- 250 gms full fat cream cheese
- 1 cup of nuts (macadamia, pecans and/or walnuts work well)
- Melt butter and soak the dates. Get cream cheese out of fridge (if using).
- Combine all the dry ingredients (except nuts) in a large mixing bowl.
- In another bowl, whisk the butter and syrup together then add remaining wet ingredients (except carrots).
- Add in carrots and nuts to the mixture and let sit for 5 minutes (to allow coconut flour to absorb liquid*).
- If you are wanting to do with a double layer with icing between then scope batter into two small cake tins (6 inch round tins work best). Otherwise use larger round tin. Alternatively you can make standard size muffins - makes 10-15 depending size.
- Bake Times: Bake at 180 degrees celsius for 50 minutes for the cakes or 20-25 minutes for the muffins. Edges should be golden brown and skewer should come out clean. Let cool before removing from pans/trays.
- *If the mixture is too stiff/thick after letting sit for 5 minutes then add in some liquid (1/4 cup or so of milk (dairy or non-dairy) works well but otherwise you could use butter or maple syrup depending on how moist/sweet you like baking). Coconut flour is not like any other gluten-free flour - you cannot substitute it one for one. See comments below for some more info on flours used.
- **If you are putting on icing then allow cake or muffins to cool and have the cream cheese at room temperature. Blend the cream cheese, maple syrup and vanilla by hand or with food processor. If you are using two cakes and putting a layer of cream cheese between the two cakes then you will need to double the icing recipe.