Paleo Carrot Cake without Nuts (Edit recipe)

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This Paleo Carrot Cake tastes like an old-fashioned carrot cake just without nuts. It has a classic flavor and texture that will shock you friends when you tell them that it’s grain free.

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PREP TIME

30 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 8

Ingredients

1 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, or butter
1 cup Coconut Sugar, maple sugar is a good substitute to keep it completely nut free
1 tsp Vanilla Extract, can substitute .5 teaspoon Vanilla Powder
.5 cup Orange Juice, pineapple juice is more traditional and a good substitute
.75 cup Coconut Milk, can substitute with milk of your choice, just make sure it's full fat
2 Eggs
2 cups Beth Blends Nut/Cassava Free Flour Blend (8oz bag)
.25 tsp Salt
2 tsp Ground Cinnamon
.5 tsp ground Ginger
.5 tsp ground Cloves
2 cups Carrots, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees. Prepare 8 inch cake pan by lining bottom with parchment paper and adding shortening to the sides.
Combine the sugar, vanilla extract, orange juice, coconut milk and eggs into a large mixing bowl.
Next add the flour, salt, cinnamon, ground ginger, ground ginger and ground cloves into the bowl. Stir until combined.
Fold in the shredded carrots then pour batter into the prepared bake pan.
Bake 45 minutes or until inserted knife comes out clean.
Let cake cool on wire rack and then transfer to serving platter for frosting.

Notes

Use your favorite vanilla or cream cheese frosting. // The Nut/Cassava free Grain Free Flour Blend is ideal. However, the Grain Free Flour Blend can be used. // You’ll need to add 1/2 cup pumpkin puree to the wet ingredients. The texture of the cake with be slightly different but it’s a good substitute. Just keep in mind that the Grain Free Flour Blend has coconut which would mean that it would no longer be nut free. // Make sure to remove parchment paper before frosting.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	371
Fat:	10 g
Carbohydrates:	64 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	758 mg
Fiber:	9 g
Sugars:	20 g
Calculated per serving.