Prepare to embark on a mouthwatering journey that will transform your perception of healthy desserts! This incredible Nut-Free Paleo Carrot Cake is not just another recipe – it's a game-changing culinary masterpiece that proves clean eating can be absolutely delicious. Imagine a moist, flavorful cake that's completely paleo-friendly, packed with natural sweetness, and so delectable that even non-paleo eaters will be begging for seconds. Whether you're following a strict paleo diet or simply looking for a guilt-free treat, this carrot cake will become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Paleo
Serves: 10 servings
Ingredients
- 2 cups grated carrots
- 1/2 cup coconut flour
- 1/2 cup honey
- 1/2 cup coconut oil
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it thoroughly with coconut oil or lining it with parchment paper.
- In a large mixing bowl, grate the fresh carrots using a box grater or food processor. Ensure the carrots are finely and evenly grated for consistent texture.
- In a separate large bowl, whisk together the eggs, honey, melted coconut oil, and vanilla extract until well combined and slightly frothy.
- In another bowl, sift together the coconut flour, baking soda, cinnamon, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring carefully to prevent overmixing. The batter will be relatively thick due to the coconut flour.
- Gently fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and allow the cake to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Optional: Dust with additional cinnamon or serve with a dollop of coconut cream for added richness.
Tips
- Moisture is Key: When grating carrots, make sure to squeeze out any excess moisture to prevent a soggy cake. Use a clean kitchen towel to pat the grated carrots dry.
- Room Temperature Ingredients: Ensure eggs and coconut oil are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: Coconut flour can become dense if overmixed, so fold ingredients gently and just until combined.
- Check for Doneness: Since ovens can vary, start checking the cake around the 25-minute mark. The toothpick test is your best friend for perfect baking.
- Cooling is Crucial: Allow the cake to cool completely before serving to help it set and develop its full flavor profile.
- Storage Tip: This cake stays moist and delicious when stored in an airtight container in the refrigerator for up to 5 days.
- Customize Your Cake: Feel free to add optional spices like nutmeg or ginger for an extra flavor dimension.
Nutrition Facts
Calories: 260kcal
Carbohydrates: 18g
Protein: 5g
Fat: 20g
Saturated Fat: 15g
Cholesterol: 85mg
