Working with coconut flour presents a challenge. That stuff loves to absorb any fluid you add. Here is my absolute no fail find! My fist try, perfection, definitely had to share with you.

I did not use protein powder first time around because I fear its too sweet and would take away from the true carrot cake taste. But I will try it this next time around, because OMGPaleos' cake is actually a breakfast protein cake.( I can do that with breakfast!) But with coconut flour it becomes an any time cake. I love it with Matcha green tea in the afternoon.
♥ENJOY!♥
Paleo Carrot Cake
adapted from Carrot Breakfast Protein Cake.
Ingredients
- 2 large carrots, finely shredded
- ⅔ cup almond butter
- 2 eggs
- 3 tablespoons raw honey
- 2 tablespoons coconut flour OR 35 grams (or 1 heaping scoop) Vanilla Whey Protein Powder
- 1 tablespoon cinnamon
- ½ teaspoon baking powder
- pinch of salt
- ½ cup raisins
Instructions
- Preheat oven to 350 degrees.
- Shred carrots as thin as possible. Place in large bowl. ( I used a food processor worked like a charm)
- Add almond butter and eggs and mix well.
- Then add honey, protein powder, cinnamon, baking powder and salt and mix well.
- Fold in raisins.
- Grease an 8×8 glass baking dish with coconut oil, pour batter into the dish and place in oven. Bake for 35 minutes or until the top of the cake has a nice crust to it.
- Let cool before cutting.
Notes
The original recipe made 8 servings, I cut mine smaller in an 8 x 8 glass dish to make 12 servings.
My recommendation: (and I will always say this) get a hand held emulsion blender! It will mix your paleo treats better, faster, with less mess. You really want your ingredients mixed to truly appreciate, and taste the natural flavors.
I cannot wait to try this! Thanks for sharing on this #LOBS weekend! XO. ~A~
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