Does carrot cake counts as a vegetable? Well not exactly but if you have this paleo, gluten-free, grain-free, dairy-free and lower sugar version, you can certainly enjoy it without any guilt!
But just before, here’s a peak at what I served my family of 10 adults + 3 children for lunch.
My Paleo / gluten-free / REAL food buffet included:
- koftas (this basically means meat on a stick!)
- lamb koftas (seasoned with mint and parsley)
- beef koftas (seasoned with basil and garlic)
- cauliflower risotto (with onions, mushrooms and butter)
- baked butternut squash
- a garden salad (romaine, kale, spinach, basil and cherry tomatoes)
- homemade mayonnaise
Because it was so nice outside, I served the meal buffet style. Everybody took what they wanted and we all ate outside on a blanket. We all had a great time and everybody enjoyed the food, even those who don’t usually eat paleo or gluten-free. And the other benefit of eating this way is that nobody felt tired or bloated after the meal and we could all have fun running around the kids.
Here’s what my plate looked like:
And guess what we had for dessert?
Yes, you know it! Carrot cake!
Let me share my recipe with you and let me know how you like it.
Keep in mind that it is a big cake! …big enough to serve 16 people. So just make half if you don’t want to be tempted to eat more than you should… You know yourself! 🙂
Paleo Carrot Cake
Yields 16 servings
- 3 cups grated organic carrots
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup tapioca starch
- 3/4 cup maple syrup
- 3/4 cup butter, ghee or coconut oil
- 8 large eggs (organic and/or from free-range hens)
- 1 tsp vanilla extract
- 1 tbsp powdered ginger
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1 cup palm shortening (I used Tropical Traditions)
- 1 cup powdered sugar (get it organic and corn-free! I used this one)
- Mix all the ingredients of the cake together.
- Pour the batter in a large baking dish (13 x 9”) and bake at 350F for about 30 minutes or until a toothpick inserted in the center comes out clean.
You could also use two round (8 or 9”) baking dish.
- Let the cake cool down.
- Meanwhile, prepare the frosting by whipping the palm shortening with the
powdered sugar until you have a smooth and creamy texture.
- Frost the cake once cooled down. I decorated my carrot cake with dried cranberries.
Note about the sugar content: It might look like there is a lot of sugar in this recipe but each serving has actually only about 17 g or 1 tbsp of sugar. Not bad at all for a treat!