It has carrots, it’s gluten and grain free, it’s paleo… What are you waiting for!?
I love carrot cake. Period. There’s not much that can follow that sentence that gets quite to the point! A moist, rich, spicy and delicious carrot cake with a cream cheese frosting is pretty hard to beat. Back in the day when I baked regular gluten-filled cakes, my go-to was a carrot cake (and a chocolate ganache cake … But that’s a whole other story!).
I attempted to recreate the dream with my carrot, ginger and sunflower seed pancakes and they worked a treat. Today however, I wanted to experiment with some cake for a pending afternoon tea that I need to bake for. So using my pancake recipe, as well as some Sleek Geek Kitchen premix, I came up with a carrot loaf that’s moist, spiced, light, and above all, DELICIOUS! It’s not a dark, dense cake and that’s just fine with me because it sure does pack a punch with flavour. Now, it may seem like a long list of ingredients but hang in there! It’s well worth it 😉
Recipe for Paleo Carrot Loaf
Yield: one regular loaf
Prep time: 5-10 minutes
Cooking time: 25-30 minutes
What you need
1 cup SG Kitchen Vanilla Mug Cake Premix (buy it from the Sleek Geek Online shop now!)
(OR 1/2 cup coconut flour and 1/2 cup desiccated coconut)
1/2 cup almond flour
1.5 tspns baking powder
1 tblspn ground ginger powder
1 tspn cinnamon
1 tspn ground pimento (allspice)
1/2 tspn ground nutmeg
1/2 tspn ground cloves
1/2 tspn vanilla powder
3 X-large eggs, whisked
3 tblspns butter, melted
1.5 cups carrots, finely grated
1/4 cup pecans, chopped (or sunflower seeds, or a mix of both)
2 tblspns raw honey/date paste
Pinch of salt
What you need to do
1. Preheat oven to 180°C. Grease a loaf pan.
2. Combine dry ingredients, carrots, butter, and honey/date paste in a large mixing bowl.
3. Add eggs and pecans/seeds and combine well.
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