Monday, January 28, 2013

My Paleo Birthday {Carrot} Cake

It was my 24th birthday yesterday and for my birthday present to myself I made a mini heart-shaped Paleo Carrot Cake and cupcakes.  They turned out way above my expectations and even my family and friends loved them.  For the cake, I used a blend of Elena's Pantry and The Food Lovers Kitchen Carrot Cake Recipe.  In order to make the frosting dairyfree, I used Bellatrix Nutrition's coconut almond frosting with my own little flare.  My complete recipe is below.

Carrot Cake
Makes 24 cupcakes or one 9 inch cake {or 12 cupcakes and one mini cake}

Ingredients: raw carrots, maple syrup, raw honey, coconut flour, almond flour, baking soda, sea salt, Medjool Dates, raisins, vanilla extract, coconut oil, slivered or chopped almonds, and coconut shreds

Peel and shred:
• 3-4 large carrots {3 cups shredded carrots}

In a bowl mix together:
• shredded carrots 
• 1/4 cup maple syrup
• 1/4 cup honey

Put Saran wrap on the bowl and let it marinate in the fridge for an hour.

In a large bowl mix together:
• 5 beaten eggs
• 2 tsp vanilla extract 
• 1/2 cup melted coconut oil
• 1 Tbsp maple syrup

• 4 chopped up dates

• 1/2 cup raisins 
•1/4 cup slivered or chopped up almonds
• 1/4 cup coconut shreds

In a separate bowl sift together:
• 3 Tbsp coconut flour
• 6 Tbsp almond flour
• 1 Tbsp cinnamon
• 3/4 tsp baking soda
• 1/2 tsp sea salt

Combine the dry ingredients with the wet ingredients.  Remove the carrot mixture from the fridge and lightly strain the excess water/maple syrup and honey.  Then stir into the batter.  Pour batter into oiled cupcake tins or oiled two 9-inch cake pans.  {If making a cake, it is best to line with parchment paper for easy removal.}

Cook at 325 degrees for 30-35 minutes  

The cake is done when you insert a knife or toothpick into the center and it comes out clean

Let cake or cupcakes cool completely before frosting {recipe below} 

Coconut Almond Frosting

Ingredients: coconut butter/manna, raw honey, maple syrup, full-fat coconut milk {or regular milk}, vanilla extract, and almond extract

Place in a food processor or mixer:

• 1 cup, warmed to a blendable texture, coconut butter {coconut manna}
• 1/2 Tbsp, warmed to a blendable texture, raw honey
• 1/2-1 Tbsp maple syrup
• 1/2 tsp vanilla extract
• 1-2 tsp almond extract

Blend together until well combined

Add a little at a time till frosting reaches your desired consistency:
 • 1/2 cup coconut milk {a little more or less}

Then taste the frosting and make sure it is sweetened to your liking and you can taste the almond.  Please. tweak the frosting to your liking! :)

Then get creative frosting, decorating, and of course eating guilt-free carrot cake!

This post is a part of:
~Allergy Free~
~Living Well~