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Paleo Nut Free Carrot Cake

This paleo carrot cake is easy and delicious! Make as many layers as desired and top with vegan cream cheese icing.
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Course Dessert

Equipment

  • 1 food processor
  • 1 mixer or hand mixer

Ingredients
  

  • 1/2 cup coconut flour
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 6 eggs or can subsititue flax eggs
  • 1/2 cup coconut oil melted
  • 1/3 cup honey
  • 1 1/2 cup carrots, grated
  • 1/2 cup currants optional

Icing

  • 1 cup palm shortening
  • 1 TBS lemon juice
  • 1/3 maple syrup
  • 1/2 cup arrowroot starch
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions
 

Cake: makes one layer, double recipe for 2 layers

  • In a food processor combine coconut flour, salt, baking soda, and cinnamon
  • Pulse in eggs, coconut oil, and honey
  • Remove blade from food processor and stir in carrots and currants by hand
  • Grease a 9 inch cake pan with coconut oil and dust with coconut flour
  • Transfer batter into prepared pan
  • Bake at 350°F for 35-40 minutes
  • Let cool and make icing

Icing

  • First, cream shortening until fluffy. In a separate bowl, whisk together Maple Syrup, Vanilla, Lemon Juice & Salt. Add this mixture to the shortening and cream again. With mixer still on, slowly add Arrowroot.
  • Once cake layers are completely cooled, layer with frosting and decorate as you wish. You may need to double icing recipe to cover a multi layer cake!