Paleo Carrot Cake with Coconut Frosting

Just because you’ve gone paleo does not mean you’re banned from dessert.  With a perfect blend of nut flours, some seasonal carrots, and a delectable coconut frosting, paleo carrot cake is the perfect end to any meal.

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Votes: 7
Rating: 2.71
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Servings 8 servings
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 30 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 7
Rating: 2.71
You:
Rate this recipe!
Servings 8 servings
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 30 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 325°F; lightly oil an 8x4-inch loaf pan.
  2. In a small bowl, combine flour, sugar, baking soda, salt, and spices.
  3. In a larger bowl, whisk together orange juice and water, eggs, melted coconut oil, and vanilla extract. Add dry ingredients and mix well, then fold in shredded carrots.
  4. Pour batter into the prepared loaf pan and smooth evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
  5. Let cool at least 30 minutes before unmolding and frosting.
  6. To prepare frosting, carefully drain off all liquid from the chilled coconut milk. Place the chilled solids in a bowl and add honey and orange zest. Whisk until the mixture comes together and is smooth (overmixing will cause the frosting to “break”).
  7. Unmold the cake and place it on a serving dish. Frost generously with coconut frosting.
Recipe Notes

Zest the orange and reserve before juicing.

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