Paleo, gluten free and dairy free Carrot cake


I am so excited to share this delicious cake recipe with you all. As Christmas and thanks giving just around the corner, I  hope this recipe can help you and your family to still celebrate with delicious dessert as you do during the pre paleo days. Life is meant to be enjoyed with delicious food. So instead of baking with the standard baking style using gluten flours and refined sugar.... which does only harm to your body, why not bake with ingredients that will only benefit your body. We are in 21st century now, so why not change our way of baking... Coconut flour and almond meal are both of my favourite flours to bake with....I make my own flour at home. I have noticed that my homemade flour makes more delicious and moist cakes and cookies as comparing to the ones I get online. Click  here on how to make your own coconut flour. The same technique applies for almond meal. Making your own flour is more economic. You get both milk and flour from this technique. Without further a do lets get started on the recipe...


Carrot cake

Ingredients :-

  1. 3-4 medium sized carrots skin peeled.
  2.  2 eggs
  3. 1/4 cup coconut oil
  4. 1/2 cup coconut sugar
  5. 2 tsp of Cinnamon 
  6. 1/2 tsp nutmeg
  7. 1/2 tsp salt
  8. 1 tsp baking soda
  9. 1/4 cup of almond flour
  10. 3/4 coconut flour

Method:-

  • Add ingredient 1 to 4 in a blender and blend well.
  • In a bowl add the dry ingredients 5-10 and mix it well
  • Add the dry ingredients to the blender little by little till all is mixed. You need high power blender for this. If you have a normal blender then just transfer the wet blended mixture into the dry mixture and mix all till well combined.
  • Transfer the thick batter into a small sized baking pan. 
  • Bake in a preheated oven for 170´c for 40-45 mins or till  inserted tooth picks comes out clean
  • Let it cool for at least 2 hours before you can start frosting it.

Frosting

Ingredients:-

  • A can of coconut milk
  • 1 tsp Vanilla 
  • 1-2 tbsp Honey or maple syrup

Method:-

  1. Place the can of coconut milk upside down in the fridge for overnight.
  2. after it has been chilled in the fridge for the given time, Open the lid of the can and discard the liquid away, You will need only the cream of the coconut. 
  3. In a mixing bowl, add the coconut cream, vanilla, and your choice of sweetener
  4. Mix all the ingredient with a hand mixer till the mixture get to the consistency of a whip cream. 
  5. Let the whipped coconut cream mixture to sit in the fridge at least 10 min
  6. Now is the fun part,,,, go ahead and frost your cake the way you like. 
notes:- the reason the coconut milk can is placed in the fridge is to separate the cream and the liquid part. When whipping be patient because it will take a while of whipping till you see the coconut milk getting frothy and fluffy. Make sure that you take only the cream part and no liquid in it. You can adjust the sweetness according to your taste. 


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