Easy Paleo Carrot Cake with Coconut Buttercream Icing- grain free, dairy free, nut free

Easy Paleo Carrot Cake with Coconut Butter Icing

Paleo - Dairy Free and Gluten Free

Natalie Earle | Feb 2020

• prep time: 30 min

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Ingredients:

• 3/4 cup coconut flour⁠
• 6 pastured organic eggs
• 1/2 cup raw unfiltered honey⁠
• 1/4 cup melted coconut oil⁠
• 1 ripe organic banana
• 1 teaspoon vanilla extract⁠
• 1 teaspoon ground cinnamon⁠
• 1/2 teaspoon ground nutmeg⁠
• 1 teaspoon baking soda⁠
• 1 1/2 cups shredded carrots, tightly packed⁠

Coconut Buttercream Icing

• 1/2 cup coconut butter
• 1/2 cup soft coconut oil
• 2 tbsp coconut milk or cream
• 1 tbsp of lemon juice (option to omit and use 1/2 tsp vanilla instead)
• 2 tbsp of raw honey

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Instructions:

Cake Recipe

1. Preheat oven to 350 degrees F.
2. Grate 2-3 large carrots in a food processor or by hand.⁠
3. In a food processor, blend the banana, oil, honey, and eggs.
4. Add all other ingredients except for the carrots to the food processor and mix well.
5. Fold in the shredded carrots and pour into a greased baking cake pan.
6. Bake for 45 minutes. Let cool completely before icing.

Coconut Icing Recipe

1. In a food processor, add all ingredients. Don't melt the coconut butter!
2. Sweeten to taste!

Notes: