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. 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 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 a 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
Protein: 22g / %
Carbs: 41g / %
Fat: 40g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 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
- Preheat oven to 325 F.
- Place the carrot pieces in a pot of boiling water and boil until the carrots are soft.
- 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.
- In separate bowl, beat the egg yolks and honey and combine with the carrot and almond flour mixture.
- 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 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.