Paleo carrot cake

Serves: 811149417_1570620633199802_4693428878788277973_n


To the cake:

  • 35 dkg shredded carrot,
  • 3 eggs,
  • 130 ml honey,
  • 10 dkg melted coconut oil,
  • 1 tsp vanilla extract,
  • 20 dkg almond flour,
  • 2 tsp ground ginger,
  • 1 tsp ground ginger,
  • 0,5 tsp nutmeg,
  • 1 tsp baking soda,
  • 10 dkg walnuts.

For the icing:

  • 1 can full fat coconut milk refrigerated for 1 hour (400 ml) (or 2 can cocomas),
  • 3 tbsp honey,
  • 2 tsp vanilla extract,
  • 2 tbsp melted coconut oil.


  • Combine eggs, honey, vanilla extract and melted coconut oil,
  • Add almond flour, baking soda, ginger, cinnamon and nutmeg. Process to combine,
  • Add in carrots and pulse to combine. Finally pulse in the walnuts,
  • Preheat oven to 175 C (cca. (350F),
  • Line the base of two 8 inch loose bottom round cake tins with parchment paper,
  • Divide the mixture evenly between the two prepared cake pans and baking in the preheated oven for 30-35 minutes,
  • Meanwhile pour water out of the can of coconut milk and whisk together hardened cream with all other coconut cream ingredients. Place in the fridge for some minutes,
  • Once the cakes have cooked and fully cooled spread 1/2 of the coconut cream on top of one. Place the other cake on top and spread the remaining coconut cream over it’s surface

You can find the original recipe here.


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