its my birthday in 3 days, and i’m ramping up the festivities early. with a chocolate flo
its my birthday in 3 days, and i’m ramping up the festivities early. with a chocolate flour-less being my top pick, i thought i would give some credit to my very close second, i present to you carrot cakethis recipe is a stunner and will definitely fool your non paleo friends.the carrot cake (p, v) w lemon paleo coconut icingingredients1 ½ cups blanched almond flour½ Tsp sea salt½ Tsp baking soda2 Tsp cinnamon½ Tsp ground nutmeg¼ cup of unsweetened shredded coconut3 large eggs¼ cups of coconut butter3 Tbs plus 1 Tsp of melted coconut oil¼ cup raw honey1 ½ cups grated carrots½ cups chopped walnuts (optional)methodPreheat oven to 325 degrees.Grease an 8×8 baking pan with coconut oil.In large bowl, combine almond flour, salt, baking soda, cinnamon, nutmeg, and shredded coconut with wire whisk.In a mixer bowl, mix together eggs, coconut oil, Nikki’s Coconut Butter and honey. Mix well.Add carrots into wet ingredients and mix on low.Mix wet ingredients into dry.Spread batter into prepared baking pan and bake for 45 minutes. Start checking at 40 minutes. (Should be springy and soft, but not wet).When cake is cooled, frost and decorate with nuts and a dusting of unsweetened shredded coconut.paleo lemon coconut icingingredients2 lemon1 cup coconut milk (allow to sit over night in fridge)1 tbls arrowrootRaw honey, to tastePinch of saltInstructionstake out your coconut cream from the fridge and scoop the thickend cream from the top of the can, whisk together coconut cream with a stick mixer, add in honey and juice from your lemonyummm! -- source link
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