“Hey, you made sugar cookies!” This was my fellah’s response…
With another holiday around the corner, I thought a sweet-treat of a recipe might be nice.
I also figured since bunnies are ubiquitous this time of year and because bunnies are commonly paired with carrots…well, carrot cake, peeps!
As you likely know from your pre paleo/AIP days, carrot cake is a fave for so many. The mixing of shredded carrot into the batter renders a lovely, moist texture, and this grain-free, gluten-free, dairy-free, and, yes, egg-free version, is no different and equally as delicious as those SAD versions you likely fondly remember.
You can certainly leave this treat undressed and enjoy it as a snacking cake, or you can give it a little extra TLC by icing it with whipped coconut cream and sprinkled orange zest — a refreshing and delightful addition.
Happy Easter! And, of course, happy nomming!
Carrot Cake (Paleo, AIP)
Recipe type: Dessert / Treat / Snack
- ½ c coconut flour
- ¼ c arrowroot flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp sea salt
- ½ c coconut or palm oil, melted
- ⅓ c liquid honey
- ⅓ c applesauce
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ½ c finely grated carrot
- 2 tbsp. gelatin plus ½ c water (for the gelatin egg_
- Preheat the oven to 350 degrees. Lightly grease and line (with parchment paper) the bottom of a 7-inch round spring form pan.
- In a mixing bowl, sift together the coconut flour, arrowroot flour, baking soda, cinnamon, and salt.
- In a larger mixing bowl, using an electric mixer, combine the oil, honey, applesauce, vanilla, and apple cider vinegar.
- Prepare the gelatin egg: In a small saucepan, sprinkle the gelatin over the ½ c water and allow to bloom (soften) for five minutes.
- While gelatin is blooming, add your dry ingredients to the wet ingredients. Fold in the grated carrot.
- After five minutes, turn heat to low and gently melt the gelatin. This should take no longer than 1 minute. Once melted, whisk vigorously until frothy and add to the cake mixture using the electric mixer.
- Pour batter into the prepared spring form pan and with the back of a wet spoon, gently spread and even the top of the batter.
- Bake for 35-40 minutes, until the centre is firm. Remove from the oven and allow to cool for 30 minutes before removing from the spring form pan. Place on wire rack and allow to cool completely.
- Enjoy plain or serve with whipped coconut topping.