Hey there! Like carrot cake? I hope that’s why you’re here, because I love carrot cake! Want to know my new carrot cake secret?? Whelp, you better keep reading then. I have to say, I am craving these now, but then again, I am craving everything and anything sweet… someone say sugar? I just completed day four of a sugar detox. It was much needed. Trust me. I may eat healthier than some people, but when it comes to dessert, seriously look out.
For me and sweets, it has been go big or go home lately. From seemingly innocent fruit and all its fructose glory, to downing a package of gluten-free “oreos” in one day. Honest and guilty as charged. All I have been wanting is sugar, and when it wasn’t in the pantry, I regrettably DROVE to Whole Foods (because the junk food there is “healthier” right? My sugar rush delusions…). Needless to say, my energy, health and wallet have been running on empty. That is why I finally committed (thanks to my awesome friend–shout out Shara!) to a sugar-less diet, fruit included… It is just as challenging as you can imagine, BUT I am feeling way better than I have been (still not 100% yet). As the days go on, it gets a bit easier. That is why I feel safe enough to blog about this crazy delicious Paleo Carrot Cake I made into bald cupcakes this past Easter.
Paleo Carrot Cake (Cupcakes)
Ingredients:
- ¼ cup coconut oil
- ¼ cup maple syrup
- ¼ cup honey
- 2 eggs
- 1 cup grated carrots
- ½ cup crushed pineapple
- ½ cup almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- 1 heaping teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chopped pecans
Begin by mixing the melted coconut oil, maple syrup and honey together.
Beat in the eggs, then add the shredded carrots and new secret…well-drained crushed pineapple! Ta-da! Excuse my excitement if you are familiar with this style of carrot cake because I sure wasn’t! Anyone who knows me, know I am OBSESSED with anything pineapple. It began with it just being my favorite fruit, then it taking over my life. That escalated quickly… but really. Since junior year in high school, pineapple = life. You get the picture. The pineapple just adds the moisture factor that make all cakes delicious. It also really boosts the carrot flavor. Think about it, many of the carrot cakes I have tasted , I have an internal debate on whether or not it was accidentally a spice cake… Anyway, mix that deliciousness right up!
Add in the flours, baking soda, cinnamon and salt. Mix together well. Batter will be thick and lumpy. Fold in the pecans when ready.
Fill a muffin tin with liners and fill with batter while the oven pre-heats to 350ºF.
Bake for 25-40 minutes. There is such a large window because the cakes pictured above were at about 30 minutes and they were still too gooey in the middle and not browned enough. Just keep checking on them until you get the desired “done-ness.” I like mine to have browned tops, but to each their own.
And as always… E N J O Y !
Paleo Carrot Cake
Ingredients:
- ¼ cup coconut oil
- ¼ cup maple syrup
- ¼ cup honey
- 2 eggs
- 1 cup grated carrots
- ½ cup crushed pineapple
- ½ cup almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- 1 heaping teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chopped pecans
- Pre-heat oven to 350ºF.
-
Begin by mixing the melted coconut oil, maple syrup and honey together.
- Beat in the eggs, then add the shredded carrots and well-drained crushed pineapple.
- Mix together.
- Add in the flours, baking soda, cinnamon and salt.
- Mix together well. Batter will be thick and lumpy.
- Fold in the pecans when ready.
- Spoon batter into lined muffin tin.
- Bake for 25-40 minutes. Check frequently.
- Cool and serve!
Moving Mountains Wellness 