Monday, May 27, 2013

Paleo Carrot Cake with Cream Frosting

What's up Doc? This cake is so moist and delicious. Full of carrots and nuts.

Almond Flour 2 & 1/2 cups
Carrots 2 cups grated
Nuts Pecans 1 cup chopped (or Walnuts)
Dates 1/2 cup chopped into paste
Coconut Oil 1/4 cup melted
Eggs 4 large
Agave/honey 1/2 cup
Baking Soda 1 & 1/2 teaspoons
Coconut Flour 2 tablespoons
Coconut Milk 2 tablespoons
Cinnamon 1 tablespoon
Ginger 1 teaspoon ground
Nutmeg 1 teaspoon ground
Sea Salt 1/2 teaspoon

In Food Processor grind Carrots. Remove and then pulse Dates into a paste. Remove and then chop Nuts (Pecans or Walnuts). Then in a large mixing bowl mix all dry ingredients and wet ingredients in a smaller bowl. Gradually add wet into dry ingredients. Separate batter into two 9x9 inch baking pans that have been lined with wax paper (or you will never get out if pan as this is very moist cake). Bake at 325 degrees for 35-40 minutes cover with foil if browning but needs more baking time about 20 minutes into baking time. Test center with toothpick. Very important to allow to cool before removing from pan or frosting.

Ingredients Creamy Frosting:
Coconut Milk 2 cups
Agave/Honey 1 cup
Coconut Oil 1 cup melted
Arrowroot Powder 1/4 cup
Water 2 tablespoons
Vanilla 1 tablespoon

In stovetop saucepan heat Coconut Milk and Agave/Honey at slow and low simmer for 10-12 minutes; continuously whisking. Add Vanilla (don't worry about color as it will whiten up when finished product). Mix Arrowroot Powder and Water to make a paste. Slowly whisk paste into mixture until mixture glistens. Remove from heat and ever so slowly whisk in Coconut Oil until frosting appears smooth. Allow to cool completely in refrigerator at least hour to two hours. Once frosting solidifies blend either in standing mixer or with hand mixer until light and fluffy. This will take a bit if time probably over 15-20 minutes but it will happen. Frost completely cooled cake or frosting will melt into cake. Store finished product in refrigerator until 10 minutes before serving. Very pleased with finished cake!

No comments:

Post a Comment