Apple Carrot Cake with Lemon Maple Frosting

apple carrot cake YUM

I’m not much of a baker, certainly not in the “traditional sense”.  It’s just not a skill I have acquired.  It’s my belief that there is a lot of restraint required to be a good baker.   There are rules and they must be adhered to… There is a lot of measuring required, Oh, and precision… which doesn’t allow for that last minute handful of WHATEVER that I just can’t help but throw in!  Baking…Just, not me.  Then there’s Paleo baking… strange as it may seem, Paleo baking is a bit more forgiving.  I’ve experimented quite a bit and while some things are better than others, everything has been good.  I still don’t bake very often, but I do like to make treats for Hubs now and then.  As with everything I make this cake is not super sweet, if you are looking for something sweeter, increase the honey and/or maple syrup, or substitute a really ripe banana for part of the grated carrots.  There is a LOT of protein in this cake, so it’s easy to justify having cake for breakfast once in awhile!

Apple Carrot Cake

1 cup almond flour

1/4 cup coconut flour

1/2 cup arrowroot flour

1/2 cup tapioca flour

1 teaspoon sea salt

1.5 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground clove

1/4 teaspoon allspice

2 teaspoons baking soda

1 teaspoon baking powder

10 eggs, room temperature

1 Tablespoon honey

1/2 cup maple syrup

3/4 cup coconut oil, melted

1 Tablespoon vanilla

2 cups finely grated carrots (5-6 carrots)

zest of one orange

1 cup grated apples (about 2 apples, peeled)

1 cup pecan or walnut pieces

Preheat the oven to 350 degrees.  In a medium mixing bowl combine the first 12 ingredients and stir to combine.

In a large mixing bowl combing the eggs, honey, maple syrup, oil and vanilla and stir to combine.  Add the dry ingredients into the wet and stir.  Add the carrots, zest, apples and pecans and mix well.

Oil a bundt pan with a little melted coconut oil, pour in the batter and bake at 350 for 40-45 minutes.

While your cake is baking and your kitchen is starting to smell like magic… mix up the frosting.

Lemon Maple Frosting

1/3 cup coconut oil, melted

1/3 cup coconut mana, melted

zest and juice of 1 lemon (plus more zest to garnish)

2 Tablespoons of maple syrup

Mix everything together and set aside, allow to come to room temperature before icing the cake.

You can check this cake with the “toothpick” method after 40 minutes, it should come out clean when the cake is ready.   Allow the cake to cool completely before icing.

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