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Paleo Carrot Cake with Coconut Cream Frosting
An all-time favorite, Easter bunny approved easy Easter dessert! This paleo-friendly carrot cake recipe is made with natural, clean ingredients for a simple carrot cake that is perfectly moist, sweet and spiced – topped with a dairy-free coconut cream frosting that is whipped and fluffy!
Paleo, Grain-Free, Dairy-Free
Ingredients
1 Package Simple Mills Grain-Free Vanilla Cake Mix
3 Large Eggs, beaten
1/3 Cup Avocado Oil
1 Cup Peeled and Shredded Carrots
1/3 Cup Water
1/3 Cup Walnut or Pecan Pieces
1 Teaspoon Cinnamon
1 Teaspoon Ground Ginger
For Coconut Cream Frosting:
1 Can Heavy Coconut Cream
½ Cup Powdered Sweetener
1 Teaspoon Vanilla Extract
3-4 Tablespoons of Arrowroot Starch, to thicken
Coconut Shavings and more Walnut / Peacan Pieces, for decorating
Directions
1. Place can of coconut cream in refrigerator overnight along with a mixing bowl to chill.
2. The next day, heat oven to 400 F. Grease a baking pan and set aside.
3. In a bowl, whisk the vanilla cake mix, cinnamon and ginger. Add the carrots and the walnuts and stir together.
4. In a separate bowl, whisk eggs, oil, water and vanilla extract together. Then add wet mixture to dry mix, stirring well, until mixed completely.
5. Pour the batter into the greased pan and put in oven to bake. Lower heat to 350 F and bake for 35 minutes, or until ready.
6. Once fully baked, remove the cake and let it cool down completely.
7. While it cools, grab the can of coconut cream and mixing bowl from the fridge. Do not shake can.
8. Open and remove thick cream from can. Add cream to the refrigerated bowl, along with powdered sweetener and vanilla extract. Whip with blender. Add a tablespoon of arrowroot starch as needed to help thicken.
9. Once cake is completely cooled, frost with coconut cream frosting and sprinkle coconut flakes and nuts on top. Enjoy!
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TIP OF THE WEEK
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