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    Home » Recipes » Paleo Recipes

    Paleo Orange Carrot Cake Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Have you been dreaming about a mouthwatering, moist, delicious forkful of pure yum? Well, here it is, in a Paleo version of carrot cake with organic orange zest, where the eggs are separated and folded into three cups of almond flour.

    Paleo Orange Carrot Cake on a glass tray.

    The best part? There are only 5 ingredients in this amazing cake. If you already have them stocked in your Paleo pantry, then get started this instant! Otherwise, rush out to the store and gather what you need; this cake is going to be an epic dessert - if it can last till after dinner.

    If you can find all the organic ingredients for this cake, way to go! If not, make sure that at least the orange is organic, since you will be grating and eating the peel, and you'll want to avoid any chemicals that coat the outside of the orange - this rings true for any citrus fruit.

    Any leftover orange juice can be added to your anti-inflammatory, vitamin-rich ginger turmeric orange juice; a great way to start the day, we might add! If you would like to make your own almond flour, start by blanching the almonds so that you can remove the skins.

    Then use a food processor to make flour from the nuts, pulsing a little bit at a time. Be careful not to over-mix the almonds, which will result in almond butter instead!

    Once the cake is ready, let it rest for 15 minutes before cutting into it. It is worth the wait!!

    Paleo Orange Carrot Cake Recipe

    Serves: 5 Prep: 30 min Cook: 50 min

    Ingredients

    • 6 eggs, whites, and yolks separated
    • 6 tbsp. honey
    • 2 large carrots, cut into 1-inch pieces
    • Zest of 1 orange + juice of half the orange
    • 3 cups almond flour

    Preparation

    1. Preheat oven to 325 F.
    2. Place the carrot pieces in a pot of boiling water and boil until the carrots are soft.
    3. Drain and purée the carrots with a food processor or potato masher.
    4. Mix the puréed carrots with the orange zest, orange juice, and almond flour.
    5. In a separate bowl, beat the egg yolks and honey and combine them with the carrot and almond flour mixture.
    6. In a clean bowl, whisk the egg whites vigorously until stiff peaks form.
    7. With the help of a spatula, carefully fold the egg whites into the flour mixture.
    8. Lightly grease a spring cake tin or 9-inch round cake pan and pour the mixture inside the tin.
    9. Place in the oven to bake for about 50 minutes, until a toothpick inserted in the middle comes out clean.
    10. Let cool for 15 minutes before opening the spring tin, so the cake doesn’t stick to it.
    11. Cut into wedges and serve while still hot with some coconut milk if desired.

    📖 Recipe

    Paleo Orange Carrot Cake Recipe on a glass tray.

    Paleo Orange Carrot Cake Recipe

    This may be the most mouthwatering Paleo orange carrot cake that you have ever encountered. Remember to eat just one slice at a time!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 5 people
    Calories 472 kcal

    Ingredients
      

    • 6 eggs whites, and yolks separated
    • 6 tbsp. honey
    • 2 large carrots cut into 1-inch pieces
    • Zest of 1 orange + juice of half the orange
    • 3 cups almond flour

    Instructions
     

    • Preheat oven to 325 F.
    • Place the carrot pieces in a pot of boiling water and boil until the carrots are soft.
      2 large carrots
    • Drain and purée the carrots with a food processor or potato masher.
    • Mix the puréed carrots with the orange zest, orange juice, and almond flour.
      Zest of 1 orange + juice of half the orange, 3 cups almond flour
    • In a separate bowl, beat the egg yolks and honey and combine them with the carrot and almond flour mixture.
      6 eggs, 6 tbsp. honey
    • In a clean bowl, whisk the egg whites vigorously until stiff peaks form.
    • With the help of a spatula, carefully fold the egg whites into the flour mixture.
    • Lightly grease a spring cake tin or 9-inch round cake pan and pour the mixture inside the tin.
    • Place in the oven to bake for about 50 minutes, until a toothpick inserted in the middle comes out clean.
    • Let cool for 15 minutes before opening the spring tin, so the cake doesn’t stick to it.
    • Cut into wedges and serve while still hot with some coconut milk if desired.

    Nutrition

    Calories: 472kcalCarbohydrates: 19gProtein: 21gFat: 38gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 196mgSodium: 95mgPotassium: 191mgFiber: 8gSugar: 5gVitamin A: 4370IUVitamin C: 5mgCalcium: 180mgIron: 4mg
    Keyword cake, carrot, orange, paleo, recipe
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Desserts, Sweets and Snacks, Paleo Recipes Tagged With: cooking: oven, diet: dairy-free, diet: low-fodmap, diet: shellfish-free, good for leftovers, Paleo Breakfast Recipes, Paleo Kid-Friendly Recipes, Paleo Nightshade-Free Recipes, Paleo Snack Recipes

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    5 from 1 vote (1 rating without comment)

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