Paleo Carrot Cake with Honey Frosting

In Cakes, Crossfit, Food, Health & Fitness, Healthy by admin1 Comment

I have had this recipe ready for awhile now but I wasn’t very happy with the photos that I took of my creation.  The plan was to make another carrot cake, take more photos and then post it to the blog.  But, other things got in the way and I just haven’t had a chance to make more cake.  I am going to post this here now and in the future I plan to come back with better photos in the future.

The cake is good and I don’t want you to have to wait days weeks months before I can get back and take better photos.

Since starting Crossfit, I have been hearing a lot about the Paleo way of eating.  It refers to going to back to our roots—way, way back to cave man times when people had to forage and hunt for sustenance.  From my limited research, the Paleo diet is all about whole, fresh foods–meats, vegetables, some fruits, and very little beans, no dairy, no sugar (kind of sounds like the South Beach Diet renamed).  I know that one famous blogger has posted about it a bunch of times.

This cake is full of fresh carrots, raisins, almond flour and hazelnuts.  All healthy, all tasty in combination.

I topped it with a honey cream cheese frosting which technically isn’t Paleo friendly.  If you are being really careful, leave that off and enjoy the cake plain.   Or, try this Paleo Coconut Frosting from Elena’s Pantry.  Otherwise, I say use the frosting….a little bit won’t kill you.

Paleo Carrot Cake with Honey Cream Cheese Frosting

Ingredients

  • 175g self-raising flour
  • 50g margarine
  • 50g caster sugar
  • 2 Medium eggs
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract
  • 200g chocolate

Optional

  • sugar (a sprinkling for a crunchy top)

Directions

1. Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
2. Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
3. Cook for around 20 minutes in a preheated oven at 200ºC / 390ºF / gas mark 5. After 18 minutes or so check to see if they are cooked enough.

Insert a knife into one of the muffins and if no mixture is on the knife then they are cooked!

Allow to cool for at least 5 minutes before eating.

 

Honey Cream Cheese Frosting

Ingredients

  • 175g self-raising flour
  • 50g margarine
  • 50g caster sugar
  • 2 Medium eggs
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract
  • 200g chocolate

Optional

  • sugar (a sprinkling for a crunchy top)

Directions

1. Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
2. Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
3. Cook for around 20 minutes in a preheated oven at 200ºC / 390ºF / gas mark 5. After 18 minutes or so check to see if they are cooked enough.

Insert a knife into one of the muffins and if no mixture is on the knife then they are cooked!

Allow to cool for at least 5 minutes before eating.

Recipe for carrot cake inspired by They Call It Failing for a Reason, Frosting from Martha Stewart.

 

admin

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