Who doesn't love carrot cake? I'm yet to meet someone who doesn't, really. This has always been my favourite; even as a little girl I'd eat carrot cake over chocolate cake any day (unless of course there was banana cake around).
This recipe is better than the ones I had as a kid though - this is THE best recipe I have ever made and it's all thanks to the super amazing chef at the Paleo Cafe Cairns - yep, I managed to score a copy of the recipe off him.
So being "paleo" this cake has no grain flours, no white sugars, no cream frosting... It's made with almond meal, coconut oil, and honey (amongst carrots and everything else of course). And the frosting is coconut cashew. Oof! Could it get any better?
Grab the following:
3 cups almond meal
400g shredded carrots
1/4 cup coconut oil
1/2 cup honey
1 cup walnuts, chopped up a little
1 cup raisins or sultanas
1 tsp cinnamon
1/2-1 tsp nutmeg
1/2 tsp salt
Beat the eggs and honey for about 3 minutes (I use the vitamix).
Combine the remaining ingredients into a large bowl and pour the egg-honey liquid into it, mixing well with a wooden spoon.
Pour into a lined square tin or a loaf tin.
Bake in a pre-heated oven at 170 degrees for 30-45 minutes
1 cup cashew nuts - soaked for 5 hrs or overnight
1/2 cup coconut cream
3 Tbsp honey
Throw them all in the vitamix (or other super amazing blender that grinds up all lumps) and mix until smooth.
Spread liberally once the cake has cooled and you're done!
This cake is so good, so delicious, and (my favourite combo) so nutritious... I have been caught eating it for breakfast (arvo tea and dessert).
If you're ever up in Cairns be sure to check out the Paleo Cafe. You can check my mouth watering pics from my first visit here. And if you follow me on Instagram you'll already know I've been back many a times since! (And no, I don't work for them or earn commissions for leads... these people just serve the best food in Cairns. Hands down!)
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