Description
This 3 Layer Paleo Carrot Cake is a crowd pleaser; moist, delicious, healthy & oh-so pretty. Perfect for those who are gluten-free, dairy-free or Paleo.
Ingredients
Units
Scale
For Meringue Buttercream
- 1 batch coconut shortening
- 1 tsp vanilla extract
For the Carrot Cake
- 3 1/2 cups cashew flour
- 1/2 cup unsweetened shredded coconut
- 3/4 cup maple sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp allspice
- 1/2 tsp baking soda
- 4 eggs
- 1 egg white (from 1 large egg)
- 1/4 cup ghee
- 1 tsp fresh lemon juice
- 2/3 cups raisins
- 1/3 cup chopped walnuts + more to decorate
- 1 1/2 cups grated carrots
Instructions
- Make the merengue buttercream: prepare a batch of the Meringue recipe and switch to the paddle attachment on the standing mixer. Beat the Meringue on medium-high and slowly add in the shortening. Continue mixing on medium-high, add vanilla and mix until well combined. Place Meringue Buttercream in the refrigerator while the cake bakes, and beat once more right before decorating the cake.
- Prepare the carrot cake: preheat the oven to 325 F. Line three 6” cake pans with cut out parchment paper circles and set aside. Place ghee in a saucepan and melt over low heat; set aside to let cool. To a standing mixer, add in eggs, egg white, sugar and lemon juice, and whisk on medium-high for 15 minutes. As eggs are beating, mix flour, shredded coconut, spices and baking soda in a large bowl; fold in raisins, pecans and ghee to this mixture. Once egg-mixture has been whisked for 15 minutes, carefully fold it into the flour mixture until incorporated. Divide batter into the three cake pans and bake for 35 minutes. Let cakes cool completely before removing them from the pans and use a knife to loosen the edges.
- Assemble the cake: place 1st cake on a cake stand and add a layer of the meringue buttercream (about ¼” high); add 2nd cake on top and add another layer of the meringue buttercream (about ¼” high); add 3rd cake on top and cover entire cake surface with the remaining meringue buttercream. Decorate with chopped walnuts, and refrigerate cake for about 30 minutes before serving.
- Prep Time: 45 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American