Paleo Spiced Carrot Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
Cake
  • ½ cup coconut flour
  • 1½ cup tapioca starch
  • 2 T cinnamon
  • 3 tsp ginger
  • 2 tsp allspice
  • 1 tsp salt
  • 2 pinches of cloves
  • 2 tsp baking powder
  • 1 cup butter
  • 8 eggs
  • 1 cup applesauce
  • 1 cup coconut sugar
  • 2 tsp vanilla
  • 4 cups shredded carrots
Frosting
  • 10 ounces goat cheese
  • 2 tsp vanilla
  • 2-4 Tbsp almond milk or coconut milk
  • ¼ cup softened butter
  • 2 Tbsp honey
  • 2 Tbsp maple syrup
Instructions
For the Cake
  1. Preheat oven to 350 degrees. Prepare four round cake pans (or cook in two batches as I did).
  2. In a large bowl, mix together coconut flour, tapioca starch, cinnamon, ground ginger, allspice, salt, cloves, and baking powder. Mix well.
  3. In a separate bowl, add softened butter and coconut sugar. Mix with hand mixer to combine.
  4. Add in eggs, vanilla and applesauce. Mix again until combined.
  5. Add wet ingredients to dry and mix well until no lumps can be see with hand mixer.
  6. Fold in carrots.
  7. Separate into fourths or add ¼ of batter to cake pan, repeating until you have four cakes.
  8. Bake for 20-25 minutes or until springy when touched. Cool and remove from pan.
For the frosting
  1. In a bowl add goat cheese and butter. Mix with hand mixer until combined.
  2. Add vanilla, honey and maple syrup mixing again.
  3. Add milk until desired consistency. Should be light and spreadable.
Assembly
  1. Add 1 cake to cake plate or plate. Top with just enough frosting to cover. Add another layer and repeat until you get to the top of the cake adding more frosting to the top.
  2. Garnish with shredded coconut flakes and crushed walnuts or pecans.
Recipe by Simple Roots at https://simplerootswellness.com/paleo-spiced-carrot-cake/