Monday, September 30, 2013

Paleo Carrot Cake

In Large Bowl Combine ->
   3C Blanched Almond Flour
   1t Salt
   1t Baking Soda
   1T Cinnamon
   1t Nutmeg
In Small Bowl Mix ->
   5 Eggs
   1/2 cup Honey
   1/4C Coconut Oil melted
Mix these ingredients into the small bowl of wet ingredients ->
   3C Carrots, Finely Grated
   1C Raisins (optional)
   1C Walnuts, chopped (optional)

Incorporate wet ingredients into the dry ingredients. Pour the batter into 2 round 9” cake pans. Grease it well and place parchment paper on the bottom so that it will come out cleanly. Bake at 325F for 35 minutes. Cool to room temperature on wire racks and spread with my Amazing Lactose Free Cream Cheese Icing that is sweetened with honey. *Do not ice while even slightly warm or the icing will melt everywhere* Store in the frig until ready to serve or serve right away. (I think it does better when cutting when it has been refrigerated) 

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