Paleo Carrot Cake

• Gluten free

• Produce

  • 2 Apples (approximately 1/2 lb
  • 5 Carrot
  • 12 Dates, pitted
  • 1 Orange (approximately 1/4 lb
  • 3/4 cup Raisins

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1/2 cup Coconut milk

• Condiments

  • 1/3 cup Honey
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/2 cup Almond flour
  • 3/8 cup Arrowroot flour
  • 1/4 tsp Cardamom
  • 1 tsp Cinnamon
  • 3/8 cup Coconut flour
  • 1/4 tsp Nutmeg
  • 1 cup Palm shortening
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 3/4 cup Coconut, unsweetened
  • 3/4 cup Walnuts
  • 1 Walnuts

Found on freshplanetflavor.com

Description

Ingredients

• 4 carrots (approximately ¾ lb)
• 2 apples (approximately ½ lb)
• 1 orange (approximately ¼ lb)
• 12 dates (pitted, roughly chopped)
• ¾ cup raisins
• ¾ cup walnuts
• 4 eggs
• ½ cup coconut milk
• ⅓ cup coconut oil, more for oiling pan
• ½ cup almond flour
• ¼ cup arrowroot flour
• ¼ cup coconut flour
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cardamom
• ¾ cup unsweetened shredded coconut
• ¼ tsp salt
• 1 cup palm shortening, room temperature
• ⅓ cup honey
• 2 tbsp arrowroot flour
• 2 tbsp coconut flour
• 1 tbsp lemon juice
• 1 carrot
• 1 tbsp honey
• Walnuts

Directions

• Preheat oven to 350° F. Grease a 9-inch round spring-form cake pan, line the bottom and sides with parchment paper and set aside.
• Roughly chop the carrots, core and roughly chop the apple. Load both into a food processor, and add the zest and juice of the orange, the chopped dates, raisins, walnuts, eggs, coconut milk and coconut oil. Puree until the vegetables and fruit are shredded and fully incorporated into the other ingredients.
• In a large mixing bowl, combine almond flour, arrowroot flour, coconut flour, cinnamon, nutmeg, cardamom, shredded coconut and salt. Stir the wet mixture from the food processor gradually into to the wet until a thick batter has formed.
• Spoon into the greased and lined pan, and then bake in the oven for approximately an hour. Remove when the top is brown and firm to the touch. Cool completely, then release from the spring-form pan.
• To make the frosting, whip the frosting ingredients until smooth.
• To make the garnish, combine the honey with 3 tablespoons of water in a small saucepan. Using a potato peeler or method of your choice, shred a few handfuls of carrot curls. Add to the honey mixture in the pan, and bring to a simmer. Cook, stirring occasionally, at a simmer for 3-5 minutes until the carrot curls are softened. Remove to a paper towel-lined plate to cool and drain.
• Using a butter knife, smooth the frosting thinly over the top and sides of the cake. Pile the cooled carrot curls and a handful of chopped walnuts on top of the cooled cake, and serve room temperature or chilled.