Enjoy a guilt-free treat by making this recipe for Paleo carrot cake. Being free of refined sugar, dairy, and gluten, it's an excellent option for a nutritious snack or dessert.
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp sea salt. 3 large eggs. 1/2 cup pure maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 1/2 cups grated carrots. 1/2 cup unsweetened shredded coconut. 1/2 cup chopped walnuts optional.
Instructions: Set the oven temperature to 175C 350F. Grease and place parchment paper inside an 8-inch round cake pan. Almond flour, coconut flour, baking soda, nutmeg, cinnamon, and sea salt should all be combined in a big bowl. Beat the eggs in a separate bowl and mix in the vanilla extract, melted coconut oil, and maple syrup. Blend until thoroughly blended. Once you have a smooth batter, pour the wet ingredients into the dry ingredients and stir. Add the chopped walnuts if using, shredded coconut, and grated carrots. After the cake pan is ready, pour the batter into it and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After letting the cake cool in the pan for ten minutes, take it out and let it cool fully on a wire rack. After the cake cools, you can either serve it plain or frost it with your preferred Paleo-friendly frosting. Savor the flavor of your Paleo carrot cake!
Prep Time: 20 minutes
Cook Time: 30 minutes
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