CROWD-PLEASER PALEO CARROT CAKE

This paleo carrot cake is filled with flavourful carrots, pineapple and golden raisins which keep it moist and tender. It is every bit as good, if not better, than a traditionally baked carrot cake.

Say the word “birthday” and what comes to mind? Cake! The two go hand in hand.  Making a wish and blowing out the candles is a wonderful tradition that all ages love.

Choosing a cake for those with special dietary needs is not always easy. My family appreciates gluten-free, dairy-free and refined-sugar free desserts, but finding fabulous-tasting desserts with these criteria has been a challenge.

Until now! I found this recipe on Detoxinista. I recently met Megan when she spoke about her beautiful cookbook, Everyday Detox , at the Chopped Conference in Kansas City. When I read through her list of ingredients, I knew I had hit the jackpot. I have adapted her recipe for Coconut Flour Carrot Cake slightly and I topped off the cake with her to-die-for recipe for Maple Pecan Glaze.

Ingredients

• 1 cup coconut flour
• 1 tbsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup maple syrup
• 1/2 cup melted coconut oil
• 8 eggs
• 1 tbsp lemon juice
• 2 cups finely grated carrots
• 1/3 cup crushed pineapple, well-drained
• 1/3 cup golden raisins
• Maple Pecan Glaze ingredients
• 3/4 cup pecans
• 1/4 cup pure maple syrup
• 2 tbsp coconut oil
• 1/4 cup water
• 1 tsp vanilla extract
• pinch of sea salt

Instructions

1. Heat oven to 350°F. Generously grease a 9 - inch tube pan with coconut oil.
2. In a large bowl, whisk together all the dry ingredients: coconut flour, cinnamon, ginger, nutmeg, baking soda and salt.
3. In a medium bowl, whisk together the maple syrup, melted coconut oil, eggs, and lemon juice.
4. Add the wet ingredient to the dry ingredients in the large bowl and stir until combined.
5. Stir in the carrots, pineapple and raisins.
6. ................................

for full recipes please see : www.flavourandsavour.com

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