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Paleo Carrot Cake

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Paleo Carrot CakePHOTO: BRANDI MACKENZIE

Thanks to Brandi Mackenzie for submitting this delicious dessert recipe. Brandi created a healing system after repairing her own body from Crohn’s disease, and offers lifestyle and nutrition guidance and coaching through her blog, BrandiMackenzie.com.

This recipe yields 16-20 Muffins or Mini-Loaves.

Ingredients:

  • 4 Eggs
  • 1/2 cup Coconut Sugar
  • 4 cups raw Cashew Pieces
  • 1 teaspoon Cinnamon, ground
  • 1/2 teaspoon Ginger powder
  • 1/2 teaspoon Nutmeg, ground
  • 1/2 teaspoon Baking Soda
  • 2/3 cup pitted Dates
  • 1/4 cup Palm Shortening, melted but cooled
  • 1 teaspoon Lemon Juice
  • 3 medium Carrots, shredded

Instructions:

  1. Pre-heat oven to 300F degrees. Prepare muffin liners in a cupcake tray or mini-loaf cake liners on a cookie sheet, set aside.
  2. Place eggs and sugar in a stand mixer (or large bowl, with hand held mixer) and mix on medium for 5+ minutes.
  3. Place cashew pieces in food processer and process, with classic blade, into a flour. This will not be fine, but be sure to get small enough pieces that will mesh well with ingredients. *If you over-process these, the oils will start to come out and you’ll get a cashew butter. Timing is based on your machine and cashews.
  4. Remove from processor and place in a large bowl. Add dry spices and baking soda. Mix well.
  5. Place dates in food processor and pulse until they are finely chopped but don’t form a paste. They’ll begin to roll around in a ball in processor when they get small enough. When this happens, they’re ready.
  6. On medium speed, add shortening and lemon juice to egg mixture.
  7. On low speed, add cashew flour mixture to create batter. Raise mixer from bowl if using stand, or set hand mixer aside.
  8. Fold in dates and carrots by hand, gently combining to consistent texture.
  9. Spoon batter evenly into muffin or mini-loaf liners. Bake muffins for 20-30 minutes, until golden in color and firm but not hard to the touch. Bake mini-loaves for up to 50 minutes (because the sides are exposed), until golden in color and firm but not hard to the touch. You can also toothpick test, but the center should remain moist. *This is a good time to make icing.
  10. Remove from oven and from respective pan to let cool for 30 minutes, if icing.
  11. Top with icing and garnish with shredded coconut.
  12. Store, refrigerated, in airtight glass container for up to a week.

Bonus: Vanilla Icing for Carrot Cake

Ingredients:

  • 1.5 cup Palm Shortening
  • 5 tablespoons Maple Syrup
  • 2 teaspoons Vanilla Extract
  • 3/4 teaspoon Cream of Tartar
  • 1/8 teaspoon Vanilla Max Powder

Instructions:

  1. On medium-low speed, combine shortening, maple syrup and vanilla extract in a stand mixer (or large bowl with hand mixer) until fluffy and cohesive texture without lumps.
  2. Add dry ingredients, continuing to mix on medium low.
  3. Place mixing bowl in refrigerator until your muffins or cakes are baked and completely cooled!
  4. Gently spread with icing spatula or butter knife, evenly, over cakes.
  5. Serve immediately or chill entire cake to keep icing firm, pulling 15-30 minutes before serving.

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