At Last Carrot Cake V2.0


carrotcakehomemade no flour or sugar

Big thanks to Primal Palate (dot com) for the recipe and instructions.

Pinterest that pic, it’s awesome!!




  1. In a food processor, using the grating blade, shred carrots.
  2. Place carrots in a large ziplock bag.
  3. Pour maple syrup over carrots and let marinate in the fridge for an hour.
  4. Preheat oven to 325°F.
  5. In a small mixing bowl, add sifted coconut flour, cinnamon, salt, and baking soda.
  6. Make date mixture with 10 medjool dates and 1 tablespoon maple syrup.
  7. In a large mixing bowl or kitchen mixer, blend eggs, vanilla, melted coconut oil, and date mixture.
  8. Add dry ingredients to wet and blend.
  9. Remove carrots from the fridge, and drain the excess maple syrup from the carrots using a colander.
  10. Stir grated carrots into cake batter.
  11. Grease two 9-inch cake pans with coconut oil.
  12. Pour batter into pans.
  13. (For easy removal, line pans with parchment paper)Bake for 35 minutes.
  14. Test center with a tooth pick—if the tooth pick comes out clean, then the cakes are done.
  15. Remove cakes from oven and cool.
  16. Frost cake with cream cheese frosting, garnish with walnuts, and serve.


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This entry was posted on Monday, July 21st, 2014 at 2:41 PM and is filed under Nutrition. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “At Last Carrot Cake V2.0”

  1. P90X / Insanity – Something to Prove » The Last 5 Pounds – 50lbs Down. Almost There.

    […] about how I can’t coach myself and how it’s just too hard to push yourself. Bull. This entry teaches me not to eat an entire carrot cake even though I make the best carrot cake in the world. […]

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