Looks delish! Sounds really sweet though, with all that syrup. How is it on the sweetness scale? Super sweet? or just nice and mildly sweet? thanks! :)
@Alisha- it's mildly sweet. The excess maple syrup should be discarded when adding the shredded carrots. Soaking the carrots can be optional. You can choose to just use the date mixture and add plain shredded carrots if you would like.
@Liesl Anne- we do have a vanilla frosting recipe using coconut milk, but it involves a lot of "steps" and is for an upcoming recipe. You could use our coconut buttercream frosting recipe for the time being:
I love coconut flour "treats" because they're so very filling...all those eggs and all that fiber from the coconut flour. (According to Bruce Fife, who wrote all about coconut flour!) Unlike less filling sugary treats made with refined ingredients, I'm satisfied with just one serving :)
I'm heading to Whole Foods today (argh) and will pick up some grass-fed cream cheese!
Yay for grass-fed cream cheese! We notice also that we don't react (cravings wise) to the coconut flour baked goods, as we would with conventional. It definitely is nice.
Looks delicious! I've been looking for a good carrot cake recipe w/ coconut flour! I have dried dates in the house...do you think maybe I can somehow substitute those? Maybe grind them up and add extra maple syrup for consistency? Any suggestions?
@Leah- the medjool dates are dried as well, they just have the pits and are softer. If they are pitted dates you might have more trouble, but try the same technique to make the date mixture.
This is my first attempt at a paleo baking. I am excited but nervous about the texture. Carrots are soaking now--can't wait to try the finished product!
Thank you for posting this recipe. I made it for my family and it was a hit. They said it was the best Carrot Cake and could not believe it did not have white flour.
Thanks Rebecca! We are so glad you liked it. The past few weeks were crazy here, or we would have put together a passover menu as well. Hayley's mom's side of the family is Jewish, but does not really practice, so unfortunately we did not prepare correctly for passover. We are really happy that it worked out for you!
I have to admit that I was a bit skeptical at how much this would Actually taste like carrot cake.... it was DIVINE!!! By far the Best carrot cake I have had (esp, in the diet category)!!! My husband and I are Loving it and I can't wait to make it again for all the "non-believers" out there! Keep up the Fabulous work you two and THANK YOU!!!
We use pure maple syrup from Trader Joes, Whole Foods, or even Sams Club. Typically the Grade B is higher in nutrients, but as long as it's pure maple syrup you should be fine. Organic is always best!
I haven't made this yet, but I wanna know: instead of discarding the maple syrup from the carrot mixture, could you just put it in the frosting? Discarding it seems like a waste.
Just made this yesterday with a few personal changes - like making it a bit less sweet and it was great, and made both the cake and a cupcake version. I have one question though, what is the purpose of the date mixture vs just chopping up and incorporating the dates in the batter. I am still working on understanding the chemistry of primal and paleo baking, it was much easier to modify recipes with traditional baking because I understand the chemistry of the ingredients
I made this for the holidays and it was absolutely YUMMY. The batter did not "pour" into the pan, but rather I had to spread it around. Just wondering if that was other peoples experience. Kids loved it which makes it a true hit. Thanks for sharing!!
Just made this tonight and totaled up the calories/macros based on myfitnesspal's database. We bought almost all of the ingredients at Trader Joe's. These numbers are for the whole cake, then per 1/9th of the cake (that's how we sliced it).
I was beyond skeptical because I have already tried a primal bread and primal banana bread recipe that got rave reviews but were not good. My daughter turned one today and I wanted her to have her first cake but not a crazy floury sugar cake so I decided to give this recipe a shot. She has been primal since birth. Anyhow, she loved it and so did the rest of us. It is not the best carrot cake I have had but it is darn good and you don't feel like crap after eating it. Thank you!
Looks delish! Sounds really sweet though, with all that syrup. How is it on the sweetness scale? Super sweet? or just nice and mildly sweet? thanks! :)
ReplyDeleteThis looks yummy, but do you have a dairy free frosting to use?
ReplyDeleteThis look delicious!!! My hubby is a HUGE fan of Carrot Cake! Can't wait to surprise him with this recipe!!!! Thank you for sharing!!!!
ReplyDeleteany idea what the nutrition breakdown is? or the calorie count?
ReplyDelete@Alisha- it's mildly sweet. The excess maple syrup should be discarded when adding the shredded carrots. Soaking the carrots can be optional. You can choose to just use the date mixture and add plain shredded carrots if you would like.
ReplyDelete@Liesl Anne- we do have a vanilla frosting recipe using coconut milk, but it involves a lot of "steps" and is for an upcoming recipe. You could use our coconut buttercream frosting recipe for the time being:
http://www.primal-palate.com/2010/10/coconut-butter-blondies-with-coconut.html
@Lindsey-thanks!
@Ellen-We only provide recipes. Nutrition information and calorie counting is up to the consumer.
ReplyDeleteI love coconut flour "treats" because they're so very filling...all those eggs and all that fiber from the coconut flour. (According to Bruce Fife, who wrote all about coconut flour!) Unlike less filling sugary treats made with refined ingredients, I'm satisfied with just one serving :)
ReplyDeleteI'm heading to Whole Foods today (argh) and will pick up some grass-fed cream cheese!
Yay for grass-fed cream cheese! We notice also that we don't react (cravings wise) to the coconut flour baked goods, as we would with conventional. It definitely is nice.
ReplyDeleteLooks delicious! I've been looking for a good carrot cake recipe w/ coconut flour! I have dried dates in the house...do you think maybe I can somehow substitute those? Maybe grind them up and add extra maple syrup for consistency? Any suggestions?
ReplyDelete@Leah- the medjool dates are dried as well, they just have the pits and are softer. If they are pitted dates you might have more trouble, but try the same technique to make the date mixture.
ReplyDeleteThis is my first attempt at a paleo baking. I am excited but nervous about the texture. Carrots are soaking now--can't wait to try the finished product!
ReplyDeleteThis cake looks amazing! :) My birthday is in 2 weeks, and we're going to use it as my birthday cake...needless to say, I'm excited! :)
ReplyDelete@Kerry- we can't wait to hear how it turned out!
ReplyDelete@primalbree-happy early birthday and we hope you enjoy!
Thank you for posting this recipe. I made it for my family and it was a hit. They said it was the best Carrot Cake and could not believe it did not have white flour.
ReplyDeletehttp://enjoyinghealthyfoods.blogspot.com/2011/04/carrot-cake.html
I made this recipe this weekend as it is also a kosher for Passover recipe. Could not tell you how many compliments I got on it. So delicious!
ReplyDeleteThanks Rebecca! We are so glad you liked it. The past few weeks were crazy here, or we would have put together a passover menu as well. Hayley's mom's side of the family is Jewish, but does not really practice, so unfortunately we did not prepare correctly for passover. We are really happy that it worked out for you!
ReplyDelete@Lindsey- Thank you! Bill's grandmother couldn't believe it didn't have flour either, and also said it was the best carrot cake she has tasted.
ReplyDeleteIf I made this cake at a higher elevation, would I change anything?
ReplyDeleteI have to admit that I was a bit skeptical at how much this would Actually taste like carrot cake.... it was DIVINE!!! By far the Best carrot cake I have had (esp, in the diet category)!!! My husband and I are Loving it and I can't wait to make it again for all the "non-believers" out there! Keep up the Fabulous work you two and THANK YOU!!!
ReplyDeleteMmm. Looks so yummy. :3
ReplyDeleteWhat kind of maple syrup would you guys recommend?
We use pure maple syrup from Trader Joes, Whole Foods, or even Sams Club. Typically the Grade B is higher in nutrients, but as long as it's pure maple syrup you should be fine. Organic is always best!
ReplyDeleteSo glad you all enjoyed it!
ReplyDelete@J.Brunett- we are not sure about the elevation issue. Try it out and let us know!
I haven't made this yet, but I wanna know: instead of discarding the maple syrup from the carrot mixture, could you just put it in the frosting? Discarding it seems like a waste.
ReplyDeleteJust made this yesterday with a few personal changes - like making it a bit less sweet and it was great, and made both the cake and a cupcake version. I have one question though, what is the purpose of the date mixture vs just chopping up and incorporating the dates in the batter. I am still working on understanding the chemistry of primal and paleo baking, it was much easier to modify recipes with traditional baking because I understand the chemistry of the ingredients
ReplyDeleteI made this for the holidays and it was absolutely YUMMY. The batter did not "pour" into the pan, but rather I had to spread it around. Just wondering if that was other peoples experience. Kids loved it which makes it a true hit. Thanks for sharing!!
ReplyDeleteJust made this tonight and totaled up the calories/macros based on myfitnesspal's database. We bought almost all of the ingredients at Trader Joe's. These numbers are for the whole cake, then per 1/9th of the cake (that's how we sliced it).
ReplyDeleteWhole cake: 5518 calories, 374g fat, 96g protein, 466g carbs.
One slice: 613 calories, 41.5g fat, 10.6g protein, 51.7g carbs.
Super delicious, but definitely going to be for special occasions only! Thanks for sharing the recipe.
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ReplyDeleteI was beyond skeptical because I have already tried a primal bread and primal banana bread recipe that got rave reviews but were not good. My daughter turned one today and I wanted her to have her first cake but not a crazy floury sugar cake so I decided to give this recipe a shot. She has been primal since birth. Anyhow, she loved it and so did the rest of us. It is not the best carrot cake I have had but it is darn good and you don't feel like crap after eating it. Thank you!
ReplyDeleteOh my goodness this looks so good. I need to try this and think I will for Easter Sunday! ;)))))
ReplyDeleteMine didn't turn out quite as pretty looking and I used a different 'frosting' but it is delicious!!!! Great Easter item ;)))
ReplyDeleteYou can see mine here:
http://glutenfreesunshines.blogspot.com/2012/04/paleo-carrot-cake.html