Delicious and Easy to Prepare Carrot Cake - Gluten/dairy/sugar-free - Paleo

September 21, 2018


Carrot Cake

Serves: 10 pieces


Time Preparing: 15-20 minutes

Time Baking: 50-55 minutes

Total Time : 65-70 minutes



- 2 ½ cups almond flour

- ½ cup white rice flour

- 1 ½ cup organic carrots, chopped

- ½ cup coconut sugar

- 4 eggs (separate the yolk from the egg white)

- ¾ cup organic coconut fat (melted)

- 1 cup coconut milk (room temperature)

- 1 ½ tablespoon baking powder


For the top

- 8-10 ounces organic dark chocolate (70 percent)

- 1 cup coconut milk



Step 1

Preheat oven to 350 degrees Fahrenheit

Lightly grease a preferred cake pan with coconut oil and a dusting of rice flour


Step 2 

In a blender or food processor combine eggs, coconut milk, carrots, and coconut sugar, pulse until smoothie, 3-5 minutes, reserve


Step 3

Place In a large bowl almond and rice flour, using a spoon combine well, reserve


Step 4 (all ingredients together)

Pour the blended mixture (step 2) into the almond and rice flour bowl (step 3), using a spoon combine well

Add the coconut fat and baking powder 

Using a spoon, carefully combine until smooth

Pour the batter into a greased cake pan 


Step 5

Bake for 50 minutes (test with a toothpick into the center of the cake to check if it is done)

Remove cake from oven

Let it cool 

Carefully transfer it to a cake plate


Step 6 (“frosting”dark chocolate sauce)

Place the chocolate and coconut milk into a heatproof bowl, reserve

Place over medium heat a saucepan with an inch of water, bring to a boil 

Set the heatproof bowl with chocolate and coconut milk in the middle of the saucepan, stirring frequently until chocolate softens, and completely melt, 4-5 minutes

Pour the chocolate sauce over the cake as desired or keep it in a bowl to be served in the side


Keep the cake in the refrigerator



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