Imagine sinking your fork into a slice of decadent carrot cake that's not only incredibly delicious but also completely guilt-free and aligned with both vegan and paleo dietary lifestyles. This revolutionary recipe transforms the classic carrot cake into a nutritious, wholesome treat that proves healthy eating doesn't mean sacrificing flavor. Packed with nutrient-rich almond flour, natural sweeteners, and the warm, comforting spice of cinnamon, this cake is about to become your new obsession – and your taste buds (and body) will thank you!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 2 cups almond flour
- 1/2 cup shredded carrots
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 3 eggs (or flax eggs for vegan)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides with coconut oil.
- In a large mixing bowl, combine the almond flour, baking soda, cinnamon, and salt. Whisk together to ensure even distribution of dry ingredients.
- In a separate bowl, mix the shredded carrots, maple syrup, melted coconut oil, and eggs (or flax eggs). Whisk until the wet ingredients are thoroughly combined.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix. The batter should be smooth and free of lumps.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Place the pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with no wet batter.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then carefully transfer to a wire rack to cool completely.
- Optional: Once cooled, you can frost with a dairy-free coconut cream frosting or serve as is.
Tips
- Use fresh, finely shredded carrots for the best texture and moisture distribution.
- Make sure your coconut oil is melted but not hot when mixing with other wet ingredients.
- For a vegan version, use flax eggs by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for 5 minutes before using.
- Do not overmix the batter – this can lead to a dense, tough cake.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- For extra flavor, consider adding optional mix-ins like chopped walnuts or a sprinkle of nutmeg.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 10g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 70mg
