Sunday, April 8, 2012

Grain-free Carrot Cake

Carrot cake is what came to mind when I was thinking of what to make for Easter. I remember that I had seen a recipe for a paleo version on Primal Palate. I stayed pretty close to their version with a few adjustments.

Not only was this my first carrot cake, it was my first paleo carrot cake AND my first double-decker cake. Indeed some lessons learned with this one.



Grain-free Carrot Cake:

5 large carrots, peeled and shredded
1 cup 100% pure maple syrup
10 eggs organic cage-free
1 tbls vanilla
3/4 coconut flour
Dash of ground nutmeg
Pinch of ground clove
1 tsp unsweetened cocoa
1 tsp baking soda
Dash of sea salt
12 pitted dates
1 tbls 100% pure maple syrup (separate from above)
1 tbls water
3/4 cup melted coconut oil

Method:

Talk about steps- wow this one has a bunch so bare with me.


Mix the pealed and shredded carrots with the maple syrup, cover and let marinate in the fridge for about an hour.

In a very large mixing bowl, beat the eggs until all the yolks are broken and then add in the vanilla, mix well. Add the carrot and maple mixture and blend thoroughly. In a small mixing bowl, combine the coconut flour, nutmeg, clove, cocoa, baking soda and salt; add in to the carrot and egg mixture. Mix thoroughly until you see a batter start to form.

For the dates:

Heat the dates and tablespoon of water in a small bowl in the microwave for 30 seconds. Chop and mash the dates until they are cut into pieces and then add in the tablespoon of maple syrup. Add that mixture to the batter. 

Once everything is thoroughly blended, add in the coconut oil and stir well.

Pour the batter into two small 9 inch pans either grease with coconut oil or use parchment paper. I suggest the parchment paper! I used coconut oil and subsequently broke both cakes trying to get them out of the pan (but managed to piece them bake together while eating some of the cake along the way
:)). 
Oops!

Bake at 325 degrees for about 45 minutes. Check the cakes at about 35 minutes, I had to take out one before the other because one had a tad bit more of the batter in it. Use the toothpick test :)

Allow to cool for a couple of hours before you take the cakes out.

Also, instead of the nutmeg, clove and cocoa you can use a tablespoon of cinnamon but due to my allergy I substituted. 

Paleo(ish) icing:

I used a different recipe for the icing/frosting because the others that I could find for carrot cake used cream cheese. I saw a paleo one here and adjusted from there. Although very good, this recipe needs some tweaking as I couldn't get it to fluff up like frosting which was my original intent.

1 cup coconut milk
1 cup honey
Dash of sea salt
1/2 cup melted coconut oil
1/4 cup plain coconut yogurt
1 tbls lemon zest
2 tbls arrowroot powder
1 tbls water
1 tbls vanilla

Method:

Bring the coconut milk, honey and salt to a boil. Simmer for about 7 minutes. In a small bowl mix the arrowroot powder, vanilla and water until it's a paste and at the the coconut milk, boil for a about 30 seconds. Pour into a Kitchen Aid blender or whisk very quickly. Add in the coconut oil, coconut yogurt and lemon. Whisk very well and refrigerate overnight or a few hours. 

Mine never did get thick but it is still sweet and yummy. I enjoyed the lemon flavor to offset the coconut.



Wow. Yeah. A lot of steps, but fun nonetheless.

Enjoy ;)

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