Yesterday, I celebrated one my my very good friend's birthday. I made him his choice of carrot cake, which is not paleo at all, and I decorated it all etc. Here is a picture of the finished product :
With that being said, I craved carrot cake like a bee to honey. Since I put on a few holiday season poundage, I am trying to cut down a bit and stay as Paleo as possible. I experimented and came up with a super moist and spongy carrot cake, I HAD to share it! It is definitely a treat, I had a very small piece, the rest of it goes to my great Paleo buddies. Here it is:
Almond Meal 1/2 Cup
Sesame Meal (you should be able to sub with Almond meal) 1/4 CupCoconut Flour 1/4 Cup
Cassava Flour (Not tapioca starch, but should be similar) 1/4 Cup
Coconut Oil (Melted) 1 Cup
Large Eggs 8
Baking soda 1 tsp
Salt Pinch
Vietnamese Cinnamon 1.5 tsp
Ground Nutmeg 1/4 tsp
Ground Cloves Pinch
Ground Ginger 1/2 tsp
Lemon Zest 1/2 tsp
Orange Zest 1/2 tsp
Vanilla Extract 1 tsp
Coconut Palm Sugar 3/4 cup
Carrots (Peeled and grated) 1.5 Cups
Instructions:
1.) First off, pre-heat your oven at 350 degrees.
2.) Sift all dry ingredients together. Along with the dry ingredients, add the lemon and orange zest.3.) Add eggs, oil and vanilla extract to the dry ingredients. Mix thoroughly.
4.) Add in the grated carrots and mix together for a few minutes until carrots are well blended.
5.) Use any cake pan of your choice, dimension and material would affect baking temperature and time. I used a dark non-stick 13x9 cake pan. If you would like a thicker cake, you could use a smaller pan, but do remember to adjust baking time.
6.) Now that I have mentioned the cake pan and etc, I baked my cake for 20 minutes at 350 degrees or until toothpick comes out clean.
NOW! THE FINAL STEP:
7.) Sit down, relax and enjoy this fabulous carrot cake as we all embrace this new year of 2012!
-Raf
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