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5
from 1 vote
GAPS Diet Carrot Cake
Prep Time
30
minutes
mins
Cook Time
40
minutes
mins
Course:
Dessert
Keyword:
GAPS Diet, Gluten-Free, Paleo, Primal
Equipment
8" Cake Pan
Unbleached Parchment Paper
Ingredients
For cake:
6
eggs
1
cup
shredded carrot
3/4
cup
coconut flour
1/2
cup
avocado oil
1/2
cup
honey
(may sub maple syrup if desired)
1/2
cup
raisins
1
cup
walnuts, divided
1/2
tbsp
vanilla extract
1
tsp
ground cinnamon
1
tsp
ground ginger
1/2
tsp
baking soda
1/2
tsp
salt
For frosting:
1
cup
cream cheese
(homemade strained yogurt or kefir, store bought organic cream cheese, or dairy-free cream cheese options are all fine)
1
cup
butter, softened but still cold
1/2
cup
raw honey
1
tsp
vanilla
Instructions
Preheat oven to 350º.
Grease an 8 inch cake pan and line the bottom with parchment paper.
MAKE THE CAKE:
In a large bowl, combine coconut flour, cinnamon, ginger, baking soda, and salt then stir.
In a separate bowl, mix eggs on high with a hand mixer until they become foamy. Add the honey, avocado oil, and vanilla then mix until combined.
Pour wet ingredients into dry ingredients and mix on high.
Fold in carrot, raisins and ½ cup walnut pieces.
Pour into cake pan and bake for 35-40 minutes, until browned on top and spongy.
MAKE THE FROSTING:
Combine ingredients in a large mixing bowl and mix on high with a hand mixer until smooth.
ASSEMBLE THE CAKE:
Using a long, sharp knife, cut the cake in half horizontally to create two layers.
Use a frosting spatula to spread a generous layer of frosting on the bottom cake layer, then place the second layer on top of it.
Frost the rest of the cake then carefully press walnut pieces onto the side of the cake, all the way around.