Primal Carrot Cake

Posted on Jan 9, 2014

Primal Carrot Cake

No, this recipe is not completely local—it uses coconut flour, dates and exotic spices. But, the carrots, butter, maple syrup, cream cheese and eggs are all local. And, it is grain-free. For extra-special occasions, we compromise!

The recipe requires quite a few steps but the end result is moist, flavourful and delicious! You need to prepare the carrots an hour in advance and marinate them in maple syrup so give yourself enough time.

I originally found a carrot cake recipe on the Primal Palate. But, we weren’t happy with the flavour and I couldn’t stand the thought of throwing out the liquid from the carrots (it is waaaayyyy too sweet to drink). So, I evolved the recipe with more spices and used the liquid from the carrots to create a glaze, which has an intense carrot flavour and adds texture to the cake.

Ingredients

Carrot mixture

2 ½ cups (about 5 whole) Carrots raw, peeled and shredded
1 cup Maple Syrup

Wet

10 Medjool Dates
1 cup Butter (room temperature)
10 Eggs (organic, from pastured chickens)
1 Tbsp Pure Vanilla Extract

Dry

3/4 cup Coconut Flour
1 Tbsp Cinnamon (dry ground)
1 tsp Ginger (dry ground)
1 tsp Nutmeg (dry ground)
¾ tsp Cloves (dry ground)
1 tsp Baking Soda (aluminum-free)
1 tsp Sea Salt

Glaze

Liquid from Carrots
¼ cup Butter

Icing

1 cup Cream Cheese (room temperature)
1 cup Butter (room temperature)
½ cup Honey (or to taste)
2 tsp Cinnamon (dry ground)

Garnish (Optional)

1 cup Walnuts, coarsely chopped

Process

carrot-cake-1-grated-carrotsPrepare the Carrots – 1 hour in advance

  1. Remove your eggs, butter and cream cheese from the fridge so they warm to room temperature.
  2. In a food processor, using the grating blade, shred carrots.
  3. Place carrots in a large covered bowl.
  4. Pour maple syrup over carrots.
  5. Marinate in the fridge for an hour.
  6. After about an hour, remove from fridge and strain carrots from the liquid. Put the liquid aside—you’ll use it later to make the glaze.

Heat Oven

Preheat oven to 325°F.

Mix Dry Ingredients – Measuring cup

In a measuring cup or small mixing bowl, add and mix the dry ingredients.

Blend the Wet Ingredients – Blender

I have a big, 9 cup Ninja blender so I can blend the entire recipe in it. If you have a small blender, you may choose to use a hand mixer and mixing bowl to blend the wet with dry ingredients and then stir in the carrot.

  1. In the blender, blend the 10 medjool dates until almost smooth.
  2. Add the 1 cup butter and blend more.
  3. Add the 10 eggs and 1 Tbsp vanilla and blend a little more.

Add the Dry Ingredients

Add the dry ingredients to the blender and blend again until smooth (assuming your blender is big enough, otherwise, transfer everything to a mixing bowl).

Add Carrots

Stir grated carrots into cake batter. (I remove the blade from my Ninja blender and add the carrots to it and stir gently.)

Prepare Pans and Bake

  1. Grease two 9-inch cake pans with butter. (Or, for easy removal, line pans with parchment paper.)
  2. Pour batter into pans.
  3. Bake for 35 minutes.
  4. Test center with a tooth pick—if the tooth pick comes out clean, then the cakes are done.
  5. Remove cakes from oven and cool.

carrot-cake-2-glaze-in-panPrepare Glaze

  1. In a saucepan, reduce the liquid from the carrots.
  2. Add the butter and stir.
  3. Reduce until you have hot caramel-like sauce.
  4. Pour over the cooled cakes, still in the pans.
  5. Put the pans somewhere cold like the fridge to cool the cakes completely and harden the glaze.

carrot-cake-3-glazed-cakePrepare Icing

In a mixing bowl, blend the 1 cup butter, 1 cup cream cheese, ½ raw honey (or use less and add to taste) and cinnamon until smooth.

Ice, Garnish and Serve

Ice cake with cream cheese icing, garnish with walnuts, chill and serve.

This cake freezes very well.

carrot-cake-4-feature-iced