The Pioneer Woman Tasty Kitchen
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Paleo Carrot Cake

1.00 Mitt(s) 1 Rating(s)1 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 5

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Level: Easy

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Description

A tasty and healthy carrot cake that follows the principles of the Paleo diet.

Ingredients

  • 3 cups Almond Flour
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Baking Soda
  • 1 Tablespoon Cinnamon
  • 1 teaspoon Nutmeg
  • 5  Eggs
  • ½ cups Agave Nectar (or Honey)
  • ¼ cups Coconut Oil
  • 3 cups Fresh Carrots, Grated
  • 1 cup Raisins
  • 1 cup Hazelnuts Or Walnuts, Chopped

Preparation

For the cake:
Preheat oven to 350ºF. Prepare two 8-inch cake pans by cutting a circle of parchment and placing on the bottom. Grease and flour the pans.

In a large bowl, combine almond flour, salt, baking soda and spices. In a separate bowl, mix the eggs, honey and oil.

Add the dry ingredients to the wet and fold together. Mix in the carrots. Finally, add the raisins and nuts, if using.

Pour into prepared pans and bake for about 40 minutes or until an inserted toothpick comes out clean. Let cool for about 10 minutes in the pan and then remove and let cool on a rack.

Note: I topped mine with a honey cream cheese frosting, which isn’t Paleo-friendly but it is delicious.

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paleowannabe on 2.19.2013

I think your measurements are way off. I followed the recipe exactly as written, and it was awful. I ended up with a bland, dry crumbly mess that wouldn’t stick together.

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