My boyfriend is one of those weirdos.
His birthday is a week from today, and it’s the big 4-0. I’ve made his birthday cake for the past 4 or 5 years, but haven’t had a tried and true recipe, so they’ve been different every year. The first year was a gluten-bomb, since I hadn’t yet eliminated the stuff from my life. 2012 was Elana’s recipe (with some substitutions for agave and grapeseed oil), and it was delicious. The years in between were likely some kind of transition from gluten bomb to grain-free. This year I decided to develop my own recipe with the grain-free flour combo I’ve come to love so much.
You might notice the lack of nuts and raisins in this cake. It’s not an accident. There are only a few things that upset Simon; nuts and raisins in his baked goods is one of them. He’s a lot like this little girl (okay, just about the raisins, he doesn’t wear polka dots):
Feel free to add them if you’d like. You might also notice that the frosting is not even close to being paleo. It’s frosting. There are lots of recipes for “cream cheese” frosting that use nuts or coconut in place of the cream cheese. But the main reason Simon likes carrot cake is the frosting, so I’m happy to make it legit for my Shmoopers. If you’d prefer to make a more paleo frosting (oxymoron alert) a quick google search will surely return lots of good results.
Carrot CakeMakes a 2 layer 8 inch cake or 14-18 cupcakes
2 cups almond flour
3/4 cup arrowroot powder
3 tablespoons coconut flour
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon cloves
1/8 teaspoon cardomom
2 teaspoons salt
1 teaspoon baking soda
6 eggs, preferably pastured
1/2 cup maple syrup
1/4 cup coconut oil, melted, plus more for greasing pans
3 cups (packed) grated carrots (about 6 medium carrots)
- Preheat oven to 325 and grease 2 8 inch pans with coconut oil
- In a large bowl, mix the dry ingredients together with a whisk, or sift if you’d prefer. (almond flour through baking soda)
- In a medium bowl, whisk the eggs and add the maple syrup and melted coconut oil. Mix well and then stir in the carrots.
- Combine the wet and dry ingredients until just combined.
- Pour into prepared pans and bake for 25- 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool on a wire rack completely before frosting.For cupcakes: Line a muffin tin with parchment liners and fill each one just about to the top. Bake for 22-26 minutes.
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