Google+ Cave Food Kitchen: Paleo Carrot Cake with Creamy Dairy Free Frosting

Paleo Carrot Cake with Creamy Dairy Free Frosting

Cake
1cup(s)almond flour
1/3cup(s)coconut flour
1cup(s)arrowroot powder
1tablespoon(s)cinnamon
2teaspoon(s)baking powder
1teaspoon(s)baking soda
1/2teaspoon(s)sea salt
1/2teaspoon(s)ginger, ground
1/4teaspoon(s)nutmeg, ground
9largeegg(s)
1/2cup(s)honey, raw, or maple syrup
3/4cup(s)coconut oil, melted
1tablespoon(s)vanilla
1mediumorange(s), zested
3largecarrot(s), grated (3 cups)


Frosting
1cup(s)cashews, raw, soaked for at least 4 hours
13/4cup(s)coconut oil
1/2cup(s)coconut butter
1tablespoon(s)lemon juice
1/4cup(s)maple syrup
1teaspoon(s)vanilla
2tablespoon(s)apple cider vinegar


  1. Make The Cake
  2. Preheat oven to 350 F. Coat a 9x13 baking pan with coconut oil or leaf lard. (You can also use 2 9-inch cake pans and make a layer cake if you'd like.)
  3. Combine the dry ingredients in a large bowl. Stir until well combined.
  4. In a separate bowl, combine the wet ingredients except for the carrots. Whisk until well combined.
  5. Stir the dry ingredients into the wet and stir. Fold in the carrots. Pour into prepared pan.
  6. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
  7. Make The Frosting
  8. Drain the cashews and blend in a food processor or high powered blender until creamy. Add the rest of the ingredients and blend until well combined and creamy.
  9. Allow the cake to cool completely before frosting and serving.
Credits: PaleoPlan