Paleo Carrot Cakes


3 cups Almond meal
1/2 cup Coconut sugar
1 tsp gluten free baking powder
1 Tbs Cinnamon
1 tsp Nutmeg
1 tsp Peruvian Pink salt
3 cups of coarsely grated carrot
5 eggs (lightly beaten)
¼ cup of melted Coconut Oil
1 cup of coarsely chopped walnuts (optional)
½ cup of flaked coconut (optional)

Coconut Cream Frosting:
1 cup full fat coconut milk
½ cup of honey pinch Peruvian Pink salt
4 teaspoons arrowroot powder
1 tablespoon water
1 cup coconut oil

1. Preheat Oven to 180 degs C /160 fan-forced. Line a 12 hole muffin pan with paper cases.
2. Beat oil, sugar and eggs in a small bowl with electric mixer until thick. Transfer mixture to large bowl, stir in carrot, nuts then sifted dry ingredients.
3. Drop ¼ cup mixture in each case – Bake about 30 mins stand for 5 mins before turning topside up onto wire rack to cool.

Coconut Cream Frosting:

1. In a medium saucepan, heat coconut milk, honey and salt, simmer for 10 minutes
2. In a small bowl, combine arrowroot and water to form a smooth paste
3. Pour arrowroot mixture into saucepan
4. Whisk vigorously to combine, then bring to a boil, briefly, until shiny
5. Remove from heat and very gradually blend in coconut oil with a hand blender
6. Allow pot to cool for 10 minutes then Place pot in refrigerator for 45mins- 2 hours, until frosting solidifies and turns white
7. Remove from refrigerator and blend again with a hand blender, until fluffy
8. Spread onto cupcakes and sprinkle with Coconut flakes
Submitted By:
Diana Robson
Paleo Carrot Cakes
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