Paleo Carrot Date Cake
I recently tested this simple paleo carrot cake recipe, and the results were incredible: perfectly moist and bursting with flavor. It’s hard to believe it’s entirely free of gluten, dairy, and refined sugar! While I skipped the frosting to keep it a bit lighter, feel free to add your favorite cream cheese icing if you prefer a more traditional finish.
Ingredients
- 4 large eggs
- 1/2 cup pure maple syrup
- 1/3 cup coconut oil
- 1 Tbsp (15ml) lemon juice
- 2 tsp pure vanilla extract
- 2 cups Almond Flour
- 1/2 cup tapioca flour
- 1 cup unsweetened shredded coconut
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ginger powder (or freshly ground ginger)
- 1/2 tsp sea salt
- 1/2 cup raw walnuts (chopped)
- 1/2 cup madjool dates (chopped)
- 2 cups grated carrot
Instructions
-
Preheat the oven to 350 degrees F and line an 8-inch square cake pan with parchment paper.
-
Add all of the ingredients except for the walnuts, dates, and grated carrot to a blender or food processor and blend until combined.
- Add shredded carrots, walnuts and dates and fold into the mixture until well combined.
- Bake for 25-30 minutes or until the cake is golden brown and a tooth pick poked into the centre comes out clean.
- Allow it to cool for at least 15 minutes before slicing it into squares. Enjoy!!!