I have so many good memories of my mom’s most delicious carrot cake… I remember thinking that carrots were one of the strangest ingredients to go in a cake, but my mom’s cake tasted so good that it didn’t matter what she put in there. In Brazil it is common that carrot cakes are topped with a chocolate ganache and so I decided to do the same with this recipe.
This cake is super moist and is simply made with a blend of finely grated carrots, almond flour, eggs, coconut oil and raw coconut palm sugar. You will see below that the recipe calls for 1/2 cup coconut palm sugar, but when I make this for my family I only add a 1/4 cup and I feel it is sweet enough. I suggest you taste the batter and adjust the amount of sweetener to your liking. You could also substitute the coconut sugar for stevia, maple syrup, raw honey or any other sweetener you may prefer.
Paleo Carrot Cake (gluten free, dairy free, low carb)
- in a large bowl, mix the almond flour, baking soda, coconut palm sugar and chopped pecans
- in a separate bowl whisk together the eggs, coconut oil, vanilla extract and grated carrots
- combine wet and dry ingredients and gently mix the batter, being careful not to over mix or the almond flour will become oily.
- lightly grease an 8-inch round removable bottom cake pan with coconut oil. I greased the sides of my pan and cut a piece of parchment paper for the bottom for easy removal of the cake later.
- pour batter evenly in the pan and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 30-35 minutes
- let cake cool on a wire rack before removing it from the pan
- mix all ingredients in a bowl over simmering water (double boiler) until combined and thickened
- pour chocolate over cooled cake. Keep refrigerated.