This Paleo Nut Free Carrot Cake is the perfect cake to take to brunch, serve at a wedding or baby shower this spring or bake on a Saturday night for you & your significant other to enjoy (for the next few days)! Just saying 😉
It’s relatively simple to bake & very tasty! You could even make little cupcakes. I topped with Elana’s Pantry’s Cream Cheese Frosting – yum!
Paleo Nut Free Carrot Cake from Elana’s Pantry
Ingredients
- 1/2 c coconut flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 6 eggs
- 1/2 c melted coconut oil
- 1/3 c honey
- 1 1/2 c grated carrots
- 1/2 c raisins
Directions
- Peel carrots and shred in food processor.
- Mix coconut flour, salt, baking soda and cinnamon.
- Mix in eggs, coconut oil and honey.
- Fold in carrots and raisins.
- Grease cake pans with coconut oil and sprinkle with coconut flour.
- Transfer batter into cake pans.
- Bake at 350 for 40-60 mins (depending on depth of pan).
- Cool for 1 hour.
- Ice & serve!
*I doubled the recipe in order to make a double layer cake. I also used 9 in pans and baked the cakes for about 40 mins.
Happy baking!
