I was out of the kitchen most of Easter weekend and didn't get a chance to bake, but ever since then I've been dreaming of carrots and cake and the beautiful marriage they make:) Last night my dreams came true. SO delicious. I'm currently in a full out battle with myself not to eat the whole entire thing in one sitting. You could also do these as muffins/cupcakes!

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Ingredients:

1 cup almond flour
1/4 cup coconut flour
1 tsp baking soda
1 tsp pumpkin pie spice
2 tsp cinnamon
1/4 tsp salt
4 medium-sized carrots, chopped in Cuisinart or grated
1/2 cup almond milk
1/3 cup maple syrup
3 eggs whisked
1 tsp vanilla
1/4 cup walnuts
1/4 cup raisins

Method:

Preheat oven to 350. Mix all wet ingredients in one bowl, all dry in another. Mix together and pour into a greased or parchment lined square pan or cupcake pan. Bake cake for 35 minutes or until the cake bounces back to the touch. For cupcakes I would guess about 20-25 minutes. While you don't need icing, it is kind of the best thing ever:) I just fork-whipped some goat's cream cheese with a little vanilla and honey to sweeten. If you want to go strict Paleo try Elana's coconut whip.

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