Thursday, April 7, 2011

let there be cake!

It’s my birthday! And we’re celebrating with a Paleo Treat!


Lucky for me, I currently have an absurdly large amount of beautiful organic carrots in my refrigerator (thanks to Urban Organic)! So what else would I pick to make for this glorious birthday--- that’s right, Carrot Cake! But not just any old carrot cake, a Paleo Carrot Cake with Coconut Cream Frosting!

This cake is moist and delicious with a just a hint of orange. It’s also sweet from the orange and carrots so if you don’t have a very big sweet tooth you may want to cut back on the honey, but for a real treat leave it as it is! Bonus: This cake can be kept in a tin or in the refrigerator for about a week.

Carrot Cake


• 6 eggs, separated
• 1/2 C. honey (or less)
• 1 1/2 C. carrots, cooked and pureed
• 1 T. grated orange rind
• 1 T. frozen orange juice
• 3 C. almond flour


Preheat oven to 325 degrees.

Beat the egg yolks and honey together.

Mix in carrot puree, orange rind, orange juice, and almond flour.

Beat the egg whites until stiff and fold in.

Spoon the mixture into a greased 9-inch spring form pan. (If you do not have a spring form pan- line a round cake pan with parchment paper and grease lightly.)

Bake for about 50 minutes or until a skewer inserted into the center of the cake comes out clean.

Cool in the pan for 15 minutes, and then turn out onto a wire rack to cool completely.

Coconut Cream Frosting


• 1 cup coconut milk
• 1 cup agave nectar
• pinch celtic sea salt
• 5 teaspoons arrowroot powder
• 1 tablespoon water
• 1¼ cup coconut oil


In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes

In a small bowl, combine arrowroot and water to form a smooth paste

Pour arrowroot mixture into saucepan

Whisk vigorously to combine, and then bring to a boil, briefly, until shiny

Remove pot from heat and very gradually blend in coconut oil

Allow pot to cool for 10 minutes

Place pot in refrigerator for 1-2 hours, until frosting solidifies and turns white

Remove from refrigerator and blend again, until fluffy

Spread over cake


  1. Sounds great! Just don't eat it every day ^_^

  2. oh yum just what I was searching for thank you!!

  3. I did this cake recipe but instead of almond flour used unsweetened coconut that I blended up finely. It was a lot lighter of a cake, not so heavy. I found the almond flour made it heavy.