Carrot Cake

(Carrot cake on the right… its non paleo neighbour to the left is a gelato cake)

I’m always a little reluctant to call a dessert “paleo” or “good for you” out of principle that dessert is still dessert and is a treat regardless of how it is made…. that said, this carrot cake’s ingredients are about as good as dessert gets and it turned out really really delicious and moist (which is always the concern with the “paleo” version of things). Jesse is a self proclaimed carrot cake snob and he loved it.


* 6-7 whole Carrots, Raw, peeled and shredded (I was really lucky to use carrots fresh from Jesse’s farm)
* 1 cup Maple Syrup, Grade B (I used 3/4 c. and it was still really sweet)
* 3/4 cup Coconut Flour, sifted
* 1 Tbsp Cinnamon, ground (I also added 1/2 tsp nutmeg)
* 1 tsp Baking Soda
* 1 tsp Sea Salt
* 10 Eggs, Pastured
* 10 Medjool Dates (chopped)
* 1 Tbsp Pure Vanilla Extract
* 1 cup Coconut Oil, Organic, melted
* 1/2 cup Walnuts, Organic, crumbled

* Cream Cheese Icing: 2 packages of cream cheese warmed to room temp, blended with 1/2 c maple syrup


* Pre-heat oven to 325F
* Peel and grate carrots
* Put carrots and maple syrup in a big mixing bowl, mix well and let sit
* Melt coconut oil and add to coconut flour, baking soda, cinnamon, nutmeg and salt mixture
* Beat eggs into carrots
* Add chopped dates and vanilla to carrot/egg mixture and mix in well
* Add coconut mixture to carrot mixture and beat well
* Mix in dates
* I used to coconut oil spray to grease the bunt pan
* The recipe said to bake it for 35 minutes but I found it took about 55 to be cooked all the way through. It was perfect so just keep an eye on it after about 40 minutes.
* Let cool, then remove cake from pan and let cool more before icing