Spiced Carrot Cake
DAIRY
FREE
PALEO
DIET
Warm and fragrant spices, naturally sweet carrots, plump raisins, nutty walnuts, and a super-moist texture combine in this delightful cake.
| Prep Time 15 minutes |
Cook Time 45 minutes |
Makes 1 cake; 16 pieces |
Serving Size 1 piece |
INGREDIENTS
½ cup raw honey
½ cup coconut oil, softened
5 large pastured eggs
2 tsp. organic pure vanilla extract
3½ cups almond flour
1 tsp. pure ground ginger
3 tsp. pure ground cinnamon
½ tsp. pure ground nutmeg
1½ tsp. baking soda
½ tsp. sea salt
1 packed cup peeled and finely grated carrots
¾ cup raw, unsalted walnuts, soaked and dried, chopped
¾ cup unsweetened, unsulfured raisins
METHOD
1 Preheat the oven to 325°F (170°C). Grease an 8×8-inch (20×20cm) glass baking dish with 1 teaspoon coconut oil.
2 With a mixer on medium, cream together honey and coconut oil. Add eggs one at a time, and beat until well combined. Add vanilla extract, and mix until combined.
3 In a separate bowl, combine almond flour, ginger, cinnamon, nutmeg, baking soda, and sea salt.
4 With the mixer on low, gradually add dry ingredients to wet ingredients and mix until well combined. Add carrots, walnuts, and raisins, and combine.
5 Pour into the baking dish, and bake on the middle oven rack for 45 minutes.
Variation
Zucchini Sunflower Cake with Currants
Substitute 1 cup grated zucchini for the carrots; ¾ cup raw, unsalted sunflower seeds for the walnuts; and ¾ cup unsweetened, unsulfured dried currants for the raisins. Proceed as directed.