Paleo Carrot Cake Recipe to Celebrate Easter and Spring
Easter is kind of a weird holiday for me because I don't really remember Easter holiday traditions growing up. I remember hiding eggs, destroying hard-boiled eggs by throwing them at trees, and hanging out at a park along the river in Centralia, Washington. I don't remember if this is something we did every Easter or just one particularly memorable one.
As Easter creeps up, I usually call my mom for Easter advice. What did we do for Easter as kids? What should I make for dinner? She tells me that we would buy Easter dresses and go to church, both things I know I will not be doing. Just like all of the other holidays, we have worked on making new traditions with our family. Easter is still a bit of a mystery to me. Some things are a given. We will have Easter baskets delivered to the front door by the Easter bunny. We will have an egg hunt in the backyard with plastic eggs filled with money (fill them with candy and the ants get in there quick) and maybe some time by the pool. We will have some sort of special brunch/dinner to celebrate time together as a family. I still haven't solidified the menu, (most likely something like this or this), but I do know that paleo carrot cake will be on the table.
The cake is mostly carrots, raisins, almond flour and nuts making it perfect for gluten free or Paleo eaters. I did top mine with a honey cream cheese frosting (and more nuts!) which isn't Paleo. If you are looking for a paleo frosting, I recommend this one. I also like it without the frosting--it is that good.
I did make one version of the recipe with all purpose flour and it worked well. If you are really trying to stay away from refined sugars but still eat grains, I might suggest that modification. The cake was slightly lighter than the almond flour version.
Paleo Carrot Cake
- 3 cup almond flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 5 eggs
- ¼ cup almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- ½ cup agave nectar or honey
- ¼ cup coconut oil
- 3 cup carrots shredded
- 1 cup raisins
- 1 cup hazelnuts or walnuts
- Preheat oven to 350 degrees.
- Prep two 8 inch cake pans with parchment along the bottom. Butter and flour the pans as well.
- In a large bowl, combine the dry ingredients (flour, baking soda, salt and spices).
- In a separate bowl, mix together the eggs, honey, milk, vanilla, and melted coconut oil.
- Add the wet ingredients to the dry and mix until combined.
- Fold in carrots.
- Finally, add the raisins and nuts.
- Pour into prepared pans and bake for 40 minutes or until a toothpick comes out clean.