Saturday, September 28, 2013

Paleo Carrot Cake

The Paleo diet, also known as “the caveman diet”. If you ask me, It definitely has been getting a lot of hype these days.
I use a lot of ingredients that are a more healthier option for you. Instead of white or wheat flours I tend to use nut flours such as almond which is a lighter flour. Sometimes I’ll incorporate coconut flour as well; this flour is a lot denser. Instead of bleached white sugar I use honey or maple syrup and if I don’t have those I will use cane sugar or raw. I did add a little organic powdered sugar for the frosting.







I love baking with nut flours and coconut flours to make my desserts healthier for my family. I do occasionally like to go outside of my “health fanatic state” and use wheat or white flour. Someday in the near future, I would love to mill my own grains so that I get fresh, non rancid flour. If you all did not know, the flour you buy at the grocery store is already rancid, which means it’s gone bad and no longer good for your body.

Here is a paleo carrot cake recipe that is both moist and full of flavor. I Like to play around with different recipes so here is one that worked out for me.




CarrotCakeCake Ingredients:

5 eggs
1/2 cup raw honey
1/4 cup grapeseed oil (bought this at Whole Foods)
3 cups grated carrots (small shreds)
1 cup dates or raisins (chopped)
1 cup walnuts (chopped)
3 cups almond flour (Whole Foods or put almonds in blender and finely chop)
1 tbsp cinnamon
1 tsp nutmeg
1 tsp salt ( I used pink sea salt)
1 tsp baking soda


Directions:

1. Preheat oven to 325 degrees.

2. In mixer, beat the first three ingredients on medium. Then add the next three ingredients on low speed until mixed. In a different bowl add the last 5 ingredients and mix. Slowly add the dry ingredients into the wet ingredients.

3. Put mixture in 8 inch cake rounds. I greased them with butter.  You can also use loaf pans. Bake for 40 minutes. Set aside until cool. Make sure it is cool before you start frosting it. Then put one cake round on a plate and add frosting over the top. Then add extra walnuts, if desired. Add the last cake round on top and then top it off with a thin layer of frosting. Add more walnuts.
This cake is great by itself without any frosting but if you wish, add whatever frosting you like. Here is one I used.

Frosting (Optional)

3/4 cup butter (softened)
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup powdered sugar
1/4 cup coconut milk
(Just play around with the ingredients to get the taste you want)

Directions:

1. Add the first three ingredients to mixer and beat on medium until light and fluffy. Scrape sides. Alternate between the powdered sugar and coconut milk. Make sure to scrape the sides when mixing. Add in more coconut milk or powdered sugar if desired.

14 comments:

Anonymous said...

What is the measurement for grapeseed oil? It just says "1/4 grapeseed oil"

Vica Demchenko said...

It's suppose to be 1/4 cup. Thanks for catching that!

Anonymous said...

I'm allergic to almonds. Any alternatives as a suggestion?

Anonymous said...

This recipe looks great, but I'd also like to know if almond flour could be replaced with something else or used in conjunction with another flour, like teff or quinoa. 3 cups of almond flour is pricey.

Vica D said...

I am not sure what it would taste like with other flours but you could definitely try it out. Maybe one day I will make it with coconut flour :)

Vica D said...

Maybe coconut flour but I have not tried it yet so do not know what it would taste like.

Anonymous said...

I think 3 cups flour was to much, it would barley mix after I added the dry ingredients. So much so I had to add another egg, apple, applesauce for it to come closer to batterish consistency.

Vica D said...

I wonder why it was so dry. Mine turned out great with the exact measurements. I will try it again and see what is happening. Thankx

Ali Kay said...

Hi Vica! Just wanted to let you know that I had the same dry texture issue. I just added 1/2 cup milk to correct it.

I've also made this cake fully with almond flour, half almond-half coconut flour, and a third time with half coconut-half teff flour. Both first two were heavier and moist, but the third was definitely a lighter cake (but still good!) For all your reader comments who are allergic to almonds, there are definitely still ways to make this cake!

This was delicious, and it made its way into my permanent recipe box. Great recipe!

Montse Medina said...

Could it be made with chickpea flour? (I think it's also called gram flour)

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