There are many things in life that make me happy. My husband, my family, my girlfriends, hosting parties for friends, a good fiction book, a glass of wine after a long day of work, the beach, swimming in the ocean, blue skies and sunny days, 90 degree weather, the place where my husband and I got married (my aunt and uncle’s vacation farm on the Andes), getting an amazing workout in, etc. I love a lot of things, lol. Another random thing that makes me really happy, one that you might’ve never guessed, is…wait for it…cake. Not the regular kid-birthday-party cake that you buy at CostCo or some other grocery store, no, not that kind. I like the kind that looks like a famous baker baked it for her own family, that will actually nourish you with every bite, that takes a good amount of labor of love to prepare, that is perfectly balanced and not too sweet and that has frosting that makes you think “this cannot be real life” (like, #IDiedAndWentToHeaven kinda thing).
There are few pieces of cake that I’ve had in my lifetime that fit that description. And well, the cake recipe I am about to share with you guys today is definitely one of them!
This little gem was inspired by my madre, yet again. She always seems to inspire my dessert creations, doesn’t she? Well, that’s because she is an incredible home baker. And because she loves treats. I guess the apple didn’t fall far from the tree, did it?
She has a signature carrot cake that everyone and their mother (see what I did there…get it, get it?) seems to adore. All of our family’s friends and acquaintances remember my mom’s cake. If she takes it to a party, someone will end up either asking her to bake it for one of their events or asks her for the recipe. It’s a given. She is the best, and makes the best carrot cake.
This 3 Layer Paleo Carrot Cake recipe is not her recipe, as I’ve had to modify it a bit to make it Paleo compliant. Mom’s recipe calls for regular flours and sugars, so I can’t be sharing that on my Paleo blog. However, this 3 Layer Paleo Carrot Cake recipe gets pretty close to hers and it is frigging delicious. Safe for kids and adults, this 3 Layer Paleo Carrot Cake is sure to create happy memories to last. Like a boss. Like a cake boss.
This cake is:
It would make for a great dinner party dessert or for a wonderful birthday party cake. And since it’s a richer kind of cake, the slices don’t have to be too big and you can probably feed about twenty people with it if need be. If you have dessert lovers to feed, however, you can make the pieces bigger and slice it up into something like twelve pieces? I feel like with that, each dessert lover should get their sugar fix in for sure.
I made this 3 Layer Paleo Carrot Cake just a few weeks ago, because I was needing a happy cake feeling, and I had hopes that a ton of my friends would help me eat it. I baked the cake, Preston and I had a piece to try it out (we are our own recipe testers here), and then we reached out to some of our foodie besties to come get a slice. Turns out, they were all either out of town or incredibly busy with work — whaa whaa. The remaining ten pieces were all left for us. We could not eat them all as we hoped we would (yep, we had pretty aggressive cake eating goals), so we ended up gifting them to a few of our neighbors. They were happy. See? A good slice of cake makes people HAPPY! Don’t underestimate the power of cake. I think Sofia Vergara is obsessed with it too, isn’t she? Don’t believe me, check her insta! She gets me. #SpiritSister
I know places like the Cheesecake Factory have incredible carrot cake slices, but they are a true gut bomb. This one, on the other hand, isn’t! Try it out, I think you’ll love it. And I also think it’ll make you really happy.
- 3 ½ cups cashew flour
- ½ cup unsweetened shredded coconut
- ¾ cup maple sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ½ teaspoon baking soda
- 4 eggs
- 1 egg white (from 1 large egg)
- ¼ cup ghee
- 1 teaspoon freshly squeezed lemon juice
- ⅔ cups raisins
- ⅓ cup chopped walnuts
- 3 large carrots, grated (about 1 ½ cups)
- Optional: chopped walnuts, for garnishing
- Once you have made the base Paleo Meringue recipe, switch to paddle attachment on your standing mixer. Beat on medium-high and slowly add in the shortening. Continue mixing on medium-high and add vanilla once all shortening has been added; mix until well combined.
- Place Meringue Buttercream in refrigerator while you bake your cake, and beat it once more right before you’re ready to assemble and decorate the cake.
- Line the cake pans with cut out parchment paper circles and set aside.
- Preheat oven to 325 degrees Fahrenheit.
- Grate carrots using hand grater or food processor with grater attachment. Set aside.
- Place ghee in saucepan and melt under low heat. Set aside to let cool.
- Place eggs, egg white, sugar and lemon juice in standing mixer’s mixing bowl, and whisk on medium-high for 15 minutes non-stop.
- As eggs are beating, place flour, shredded coconut, spices and baking soda in a mixing bowl and mix with a spatula until combined; fold in raisins, pecans and cool ghee to this mixture.
- Once egg mixture has been whisked for 15 minutes, carefully fold it into the flour mixture until incorporated. Divide cake batter into your three cake pans and bake for 35 minutes.
- Remove from oven and let cakes cool completely before removing them from the pans. When cool, use a knife to loosen the edges.
- Place 1st cake on cake stand and add a layer of your meringue buttercream (about ¼ inch); add 2nd cake on top and add another layer of meringue buttercream (about ¼ inch); add 3rd cake on top and cover entire cake surface with meringue buttercream.
- Optional: decorate with chopped walnuts.
- Refrigerate cake for about 30 minutes before serving, slice and enjoy!
- 3 6" cake pans
- Parchment paper (cut into circles to fit at the bottom of each pan)
- Standing mixer
- Grater (or food processor with grating attachment)
- Sauce pan
- Mixing bowls
- Measuring cups
- Measuring spoons
- Cake stand