I have had this recipe ready for awhile now but I wasn’t very happy with the photos that I took of my creation. The plan was to make another carrot cake, take more photos and then post it to the blog. But, other things got in the way and I just haven’t had a chance to make more cake. I am going to post this here now and in the future I plan to come back with better photos in the future.
The cake is good and I don’t want you to have to wait
days weeks months before I can get back and take better photos.
Since starting Crossfit, I have been hearing a lot about the Paleo way of eating. It refers to going to back to our roots—way, way back to cave man times when people had to forage and hunt for sustenance. From my limited research, the Paleo diet is all about whole, fresh foods–meats, vegetables, some fruits, and very little beans, no dairy, no sugar (kind of sounds like the South Beach Diet renamed). I know that one famous blogger has posted about it a bunch of times.
This cake is full of fresh carrots, raisins, almond flour and hazelnuts. All healthy, all tasty in combination.
I topped it with a honey cream cheese frosting which technically isn’t Paleo friendly. If you are being really careful, leave that off and enjoy the cake plain. Or, try this Paleo Coconut Frosting from Elena’s Pantry. Otherwise, I say use the frosting….a little bit won’t kill you.
Paleo Carrot Cake with Honey Cream Cheese Frosting
- 3 cup almond flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 5 eggs
- ½ cup agave nectar (or honey)
- ¼ cup coconut oil
- 3 cup carrots
- 1 cup raisins
- 1 cup hazelnuts
- Preheat oven to 350 degrees. Prepare two 8 inch cake pans by cutting a circle of parchment and placing on the bottom. Grease and flour the bans.
- In a large bowl, combine flour and spices (including baking soda).
- In a separate bowl, mix the eggs, honey and oil.
- Add the dry ingredients to the wet and fold together. Mix in the carrots. Finally, add the raisins and nuts, if using.
- Pour into prepared pans and bake for about 40 minutes or until an inserted toothpick comes out clean.
- Let cool for about ten minutes in the pan and then remove and let cool on a rack.
Honey Cream Cheese Frosting
- ½ cup butter
- 8 oz cream cheese
- ¼ cup honey
- Add all ingredients to a bowl and whip until smooth.