Paleo Carrot Cake

Paleo Carrot Cake



Ingredients

For the Cake:
1 cup almond meal
1/3 cup coconut flour
1 cup arrowroot flour
1 tsp sea salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1" knob of ginger, peeled and grated or 3/4 tsp ground ginger (if using fresh, add to carrots during recipe)
1/4 tsp ground cardamom
2 tsp baking soda
1 tsp corn free, gluten free baking powder
9 eggs
1/2 cup maple syrup
1 1/2 tsp liquid stevia
3/4 cup coconut oil or clarified butter, melted
1 tbsp vanilla extract
zest from one navel orange
3 cups finely grated carrot

For the Frosting:
1 cup raw cashews, soaked 4-24 hours
1 cup coconut oil, room temperature
1/2 cup coconut butter (aka manna or creamed coconut)
1/4 cup palm oil shortening
1/2 cup pastured butter, room temperature
juice of 1/2 a lemon
1/4 cup maple syrup
2 tsp vanilla extract
2 tbsp apple cider vinegar
1/2 tsp sea salt


Instructions

For the Cake:
1. Preheat oven to 350°F. Grease two 9" baking pans and line with parchment circles.
2. In a large bowl, combine all dry ingredients.
3. In a separate large bowl, combine all wet ingredients (except the carrots and fresh ginger, if using).
4. Pour the dry into the wet ingredients, mixing well. Then stir in the carrots and ginger (if using).
5. Measure batter out equally between pans (I weigh them) and then pop them in the oven for 30-35 minutes.
6. Remove from oven and cool on cooling rack in pans for 10-15 minutes. Run a knife along the sides of the pans, then flip them out onto the cooling rack. Peel off the parchment and allow to cool completely.

For the Frosting:
7. Darain the cashews.
8. In a blender or food processor, blend the soaked cashews until as smooth as possible.
9. Add the remaining ingredients and process until smooth and completely blended.
10. Set aside until needed.

Notes
This cake freezes very well. Defrost at room temperature and consume within 4 days.

source site: guiltykitchen