Low Carb Paleo Carrot Cake
BY KUDI MARADZIKA
I've recently been reading up a lot about the Paleo diet. I feel like I've come to this conversation about 5 years too late, but after seeing clips like this, I am more convinced than ever that this is something I need to try.
I'm no nutritionist, but a life-time as an eczema and allergies has already forced me to remove dairy from my diet. I couldn't help but wonder that maybe the next thing I needed to consider is going grain and gluten-free free as well as an additional precautionary measure. I
So here I am trying the Paleo diet, not because I want to lose weight but because I want to live a life free from allergies and breakouts. Strangely enough this diet is exactly what I grew up eating, so why the change?
Leaving home, convenience, time. You name it. Any excuse works.
But, a recent break-out had me seriously thinking what I'm putting in my mouth and how it affects everything. The problem is I have insane sugar cravings for all things yummy, what compromise can I reach?
Enter this delicious Low Carb Paleo Carrot Cake recipe I have adapted from Primal Palate.
This is the perfect gluten/grain-free, sugar-free, dairy-free treat for you!
I'll admit that whilst the first try was a flop because there was too much liquid, the second one was overcooked, it was the third cake that came out perfectly.
I must emphasize that consistency and temperature is everything in this recipe. Also even though ten eggs is a lot, you will need it.
LOW CARB PALEO CARROT CAKE
- 4 whole carrots, peeled and grated.
- 1/4 cup sugar free apple juice from Woolworths.
- 3/4 cup sifted Coconut flour
- 1/4 cup sifted Almond flour
- 1 tablespoon of cinammon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ground ginger
- 2 teaspoons of Baking Soda
- A pinch of salt.
- 10 pasteurized eggs, (yes 10!)
- 1/4 cup dates cut in bite sized-pieces
- 1 teaspoon of pure vanilla extract
- 1 cup of melted Coconut Oil.
- 1/2 cup of chopped walnuts
- 1/2 cup of chopped pecans.
- I can of Coconut cream frozen overnight in the fridge.
- Wash carrots. Use a peeler to peel the carrots. Grate the carrots, drizzle honey over them and place in a low-heat oven for 10 minutes until dry (100°C ).
- Preheat oven to 162°C.
- In a mixing bowl, add sifted coconut, almond flour, cinnamon, ginger, nutmeg and baking soda.
- Remove carrots from oven.
- Make date mixture with half the medjool dates cut up and 1/4 cup of apple juice.
- In another bowl blend eggs, vanilla, melted coconut oil and date mixture. Half a cup of oil sounds like a lot but this is what will ensure your cake comes out nice and moist.
- Add dry ingredients to wet and blend.
- Stir grated carrots, the rest of the dates and the nuts into cake batter.
- Grease two 20 cm cake tins with coconut oil.
- Pour batter into pans. Please note the term 'pour', if its not a semi-runny consistency the mixture is too dry!
- Bake for 30 minutes.
- Test center with a tooth pick—if the tooth pick comes out clean, then the cakes are done.
- Remove cakes from oven and cool.
- A can of coconut cream, you can get this at Checkers or Whole Foods.
- A tablespoon of honey
- 1 teaspoon of coconut oil unmelted.
- Having kept the can overnight in the fridge open it. You'll notice there is a liquid mixture and cream. Drain the excess liquid mixture.
- Add the honey to the spooned out coconut cream together with the coconut oil.
- Whisk with a machine until peaks form.
- If the mixture is still liquid, place in the deep freeze for 20 minutes. Take it out then whisk again. It should peak perfectly!
Add the delicious coconut cream to the cooled cake and enjoy!
The coconut cream is so delicious you can use it as dairy-free option for coffee or do like I did and eat it with some delicious pineapple as a yummy dessert!
Look Good, Feel Good, Think Great. Stay fearless & gorgeous!