Paleo Carrot Cake

Carrot cake is one of my all time favorite desserts. I make a carrot cake for every holiday and family gathering! This year, I had leftover carrots after making a cake for Christmas and I decided to try making a carrot cake using paleo ingredients! After searching the web, I found a recipe that was a great base to follow because I had to add in my own twist of course!

Paleo Carrot Cake

Ingredients

• 1 1/4 Cups of Blanched Almond Flour

• 2 Tbsps of Coconut Flour

• 1/2 tsp Baking Soda

• 1/8 tsp Salt

• 2 tsp Cinnamon

• 1/2 tsp Ginger

• 1/2 tsp Nutmeg

• 1/4 Cup Coconut Sugar

• 2 Large Eggs

• 1/3 Cup Coconut Oil, melted

• 1/2 Cup of Grated Carrots

• 1 tsp Honey (optional)

• 2 tsp's Vanilla Extract

• 1 Cup of Chopped Pecans

Directions

Preheat the oven to 350 degrees.

In a medium bowl, mix together the dry ingredients and set aside.

In a large bowl, mix together the eggs, oil, honey, and vanilla.

Add the dry mix to the wet mix just until combined and then fold in the grated carrots and chopped pecans.

Divide the batter evenly among a cupcake pan and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.

Top with a Coconut Milk Whipped Cream and chopped Purely Pecans.