Paleo Carrot Cake (GF)

Serves: one layer of cake*

Ingredients

• ½ cup coconut flour
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 6 large eggs
• ½ cup coconut oil, melted
• ⅓ cup honey
• 1 ½ cups carrots, grated
• ½ cup currants

Instructions
In a mixer combine coconut flour, salt, baking soda, and cinnamon.  Add in eggs, coconut oil, and honey.

Stir in carrots and currants by hand.

Grease a 7-inch springform pan with coconut oil and dust with coconut flour and then transfer batter into prepared pan.

Bake at 350° for 45-60 minutes

Cool for 1 hour
Serve

Cake Size:
* Please note, this Nut-Free Paleo Carrot Cake recipe makes one round cake. If you would like to create the gorgeous layer cake in the photo above, make the cake recipe above two times.

Cake Pans:
This recipe was tested in many different sized cake pans.  My favorite way to bake it is using the 7-inch cake pan as indicated in the instructions for this recipe. When made in a 7-inch cake pan the batter stacks up and the cake looks impressively tall and very festive. The 7-inch cake pan is smaller than the traditional 8-inch cake pan which surprisingly yields a much flatter cake. It doesn’t look quite as pretty, however, it also worked well.

Frosting:
For a traditional carrot cake, frost with Cream Cheese Frosting. If you’re only going to frost the top and center of the cake, as I did in the photo above, make one batch of Cream Cheese Frosting. If you want to frost the sides, make two batches. For those in need of a dairy-free carrot cake, top this with my incredible Coconut Whipped Cream recipe, and some toasted shredded coconut.

Source:  Elana's Pantry