My stepmom adapted this Primal Grain Free Carrot Cake recipe from Elana’s Pantry but without the grapeseed oil and agave. She also prefers dates over raisins that are used in the other recipe.
Grapeseed oil is manufactured at high heats causing oxidation which will make us age faster inside and out. If you want to see which fats are healthy click here.
The other recipe uses agave which is a highly processed sugar similar to corn syrup in it’s inflammatory effects on the body. I swore off sugar this month so I didn’t eat it but it looked and smelled amazing.
My Stepmom is a great gluten free cook and she made up her own primal frosting recipe, listed below. My husband is a huge fan of this primal grain free carrot cake and asks for it every holiday.
1 teaspoon baking soda 1 tablespoon cinnamon 1 teaspoon nutmeg 5 soy free pastured eggs 1/4 cup organic raw honey
2 Tbsp Molasses
¼ cup melted coconut oil
3 cups carrots, grated 1/2 cup minced dates
1 cup walnuts
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg In a separate bowl, mix together eggs, sweetener and coconut oil Stir carrots, dates and walnuts into wet ingredients Stir wet ingredients into dry Place batter into 2 well greased, 9-Inch Stainless Steel Cake Pan Bake at 325° for 35 minutes Cool to room temperature and spread with cream cheese frosting below.
Serve and enjoy!
If you are looking for a dairy free frosting try this one:
Primal Cream Cheese Frosting 1 package organic cream cheese, softened 2-4 Tbsp maple syrup to taste
1 tsp lemon juice
1/2 cup softened butter
Mix all the ingredients together with a hand blender to fluff it up
Spread evenly on cooled carrot cakes
Stack them on top of each other and frost the edges if desired