Paleo Carrot Cake with Cashew-Coconut Buttercream

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Paleo Carrot Cake with Cashew-Coconut Buttercream 1
No “Cheap Trick”: Real Deal Carrot Cake, Paleo-ized
{Dairy-Free, Grain-Free, Paleo}

Dedication: This recipe is dedicated to Sylvie Shirazi, the brilliant photographer and food blogger over at Gourmande in the Kitchen. Thank you for your support, Sylvie! I could not have achieved what I have (7K+ at Pinterest for Ultimate Paleo Chocolate Chip Cookies) without you. xo ~Stacy

Guys, I walk it like I talk it. When I promise something, I not only strive to deliver, I aim to over deliver. I had promised you a super tasty and moist grain-free layer cake, and here it is. This IS it for grain-free carrot cake. Seriously. The cake is just as flavorful (if not more so) and just as moist and tender as traditional carrot cake. The buttercream is “the bombe”. It is soooo good, that when tasting my test batches, I much preferred the buttercream sans additional flavoring (read: without lemon juice or vanilla). The Cashew-Coconut Buttercream is pure bliss. All-natural bliss. I don’t mess with all-natural bliss. My only regret? That I didn’t get this post wrapped before the Easter holiday for you. My sincerest apologies, as it was a wicked busy week. But, how totally wicked is it that I completed it on Cheap Trick Day–when it was one of their songs (a total fave) that I was jamming to while making it? You can’t beat fate.

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The first low-carb carrot cake I ever baked was back in April 2005 for Easter. The recipe came from my copy of the cookbook, The Low-Carb Gourmet, by Karen Barnaby (2004). I had used Karen’s Zucchini Cake recipe found on page 303 calling for 3 cups of almond meal (unblanched) and a pound (3 cups) of shredded zucchini which I had subbed carrots for. Yep, it was Easter and I didn’t care if there were more net carbs in carrots versus zucchini. This must be where Elana Amsterdam, of Elana’s Pantry, found her inspiration for her Carrot Cake recipe back in 2008. Of course, Elana and her baking continue to inspire me.

Back in 2005, after taste-testing the cake, The Big Lug’s response was, “Not a bad cake.” You’ve gotta love a guy who will tell you exactly like it is and not sugar coat. Translation? It was a good cake, but there was room for improvement. Plus, back then, low-carb bakers were experimenting with Splenda® as an artificial sugar replacement in their baking and this particular cake recipe called for it. Now, as an all-natural whole foods baker, I think to myself, “Ick! Splenda?” Yes, there was definite room for improvement.

When I asked The Big Lug what he would like me to bake and make paleo for this Easter, he immediately replied, “Your carrot cake.” The Big Lug is a huge fan of my carrot cake. Not to be shy (LOL!), because I will tell you straight out…my carrot cake really does rock. As I mentioned in my last post for Carrot Cake Cheesecake Cake ~ Bakery Style, I had developed the recipe when we were first married (from the recipe found in my copy of the New Better Homes and Gardens Cookbook) and prepared it for our very first Christmas gathering to view our wedding video. (Don’t laugh! I can hear you.) Everyone went wild for the carrot cake—even asking for pieces to take home. And, my sister begged me for the recipe.

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What really made my carrot cake stand out was that it was made entirely with real butter (like Mrs. Fields’ version), but I melted it instead of using vegetable oil like most conventional recipes and used half light brown sugar. The crumb, texture (read: moist) and buttery flavor were unbeatable. And, I made the cake more tropical by adding shredded coconut along with the pineapple. Sometimes I would add plumped raisins or pretty golden raisins (sultanas).

As for the cream cheese buttercream frosting, I created my own version with a higher butter ratio for an even 1:1 ratio for butter to cream cheese which was an adaptation as well from my old New Better Homes and Gardens Cookbook. It was not a wimpy cream cheese buttercream by any means. It was pleasantly buttery and piped borders just beautifully. And, this is what I was entirely aiming for when I developed the Cashew-Coconut Buttercream for this incredibly tasty paleo carrot cake recipe.

For special occasions, I like to encrust the sides of my carrot cakes with finely chopped walnuts or macadamia nuts (making the cake even more tropical) and embellish with freshly grated carrot for a pop of color, shredded coconut for added texture and a light dusting of freshly grated nutmeg. Bliss! Now there is a paleo version of my blissful carrot cake.

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About the song… One of my all-time favorite songs popped into my head while baking this cake. Then, I had to go and find the song to play and jam along with as I iced and decorated it. Cheap Trick’s I Want You to Want Me, Live at Budokan. What a great song to jam to in the kitchen. Love. It. And, whenever I do listen, I always wonder just how they got those frenzied Japanese fans to cheer for the “American Beatles” so well…and, on cue! Truly, it is an awesome live rock music recording for the annals of time.

Check it! Link to vid (for the live song): I Want You to Want Me, Live at Budokan, by Cheap Trick.

So, yeah. Get your inner rocker goin’ on, paleo dudes and dudettes, and bake this cake while listening to Cheap Trick’s I Want You to Want Me, Live at Budokan. Like me, you just might find yourself singing the following lyrics while making this cake:

I want you to want me
I need you to eat me
I’d love you to love me
I’m beggin’ you to bake me
 
Didn’t I, didn’t I, didn’t I see you cryin’?
Oh, didn’t I, didn’t I, didn’t I see you cryin’?
Feelin’ all sad without good cake, you know you feel like dyin’
Oh, didn’t I, didn’t I, didn’t I see you cryin’?

Ha!

So, don’t cry now that you’ve gone paleo. You can still have good cake…a tasty, nutrient-rich paleo-ized cake. A Carrot Spice Layer Cake with Cashew-Coconut Buttercream that will not only rock your paleo world, but will even fool your non-paleo friends and family. Heck, even if you’ve gone primal (can’t have arrowroot starch when goin’ primal, right?), at least you won’t be totally going off the rails on a crazy train. Wait. Don’t get me started! Too late. Now, Ozzie’s soaring vocals in Crazy Train is rippin’ in my head!

Hey… Did you know?

April 1st is Cheap Trick Day! It’s true. The American rock band, hailing from Rockford, Illinois (forming in 1973), has often been referred to as the “American Beatles”. In October 2007, the Illinois Senate passed a resolution designating April 1 as Cheap Trick Day in the state. How cool is THAT? Also, Cheap Trick was ranked No. 25 in VH1’s list of the 100 Greatest Artists of Hard Rock. Love. It.

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Why is our recipe for Paleo Carrot Spice Layer Cake with Cashew-Coconut Buttercream wicked good? It is 100% pure all-natural tasty goodness that is also grain-free and dairy-free. You won’t believe just how incredibly moist and delicious this carrot cake is or just how creamy and tasty the buttercream is, until you try it. It totally rocks!

Groks and Grokettes, you RAWK! Thanks to you, The Big Lug and Elana Amsterdam, over at Elana’s Pantry (probably Mrs. Fields, too?), for inspiring me to create this exceptional paleo carrot cake for all to enjoy—including me!

Forks Up!

xo,

stacysig

Paleo Carrot Cake with Cashew-Coconut Buttercream

Yield: Makes one 8-inch 3-layer cake; 10 to 12 servings.

Paleo Carrot Cake with Cashew-Coconut Buttercream

Why is our recipe for Paleo Carrot Cake with Cashew-Coconut Buttercream wicked good? It is 100% pure all-natural tasty goodness that is also grain-free and dairy-free. You won’t believe just how incredibly moist and delicious this carrot cake is or just how creamy and tasty the buttercream is, until you try it. It totally rocks!

Ingredients

  • For the Grain-Free Flour Blend to Prepare Cake Pans
  • 2 tablespoons (14 grams) blanched almond flour, such as Honeyville® Farms
  • 1½ tablespoons (12 grams) arrowroot starch, such as Bob’s Red Mill®
  • 1 teaspoon (about 2.5 grams) organic coconut flour, such as Bob’s Red Mill® or Tropical Traditions®
  • For the Carrot Cake
  • 1½ cups (168 grams) blanched almond flour, such as Honeyville® Farms
  • 1¼ cups (160 grams) arrowroot starch, such as Bob’s Red Mill®
  • 6 tablespoons (42 grams) organic coconut flour, such as Bob’s Red Mill® or Tropical Traditions®
  • 1 teaspoon (4.8 grams) baking powder
  • ¾ teaspoon (3.6 grams) baking soda
  • 1 teaspoon (4.8 grams) kosher salt (or ¾ teaspoon sea salt or regular table salt)
  • 2 teaspoons ground cinnamon, such as McCormick®
  • ½ teaspoon ground allspice, such as McCormick®
  • ½ teaspoon freshly ground whole nutmeg
  • 6 large eggs (mine weighed 303 grams total w/o shells)
  • 1¼ cups (420 grams) organic light agave nectar
  • 1 tablespoon (15 to 18 grams, mine weighed 18) unsulphured molasses, such as Grandma’s®
  • 6 tablespoons (90 grams) organic ghee, melted, plus additional for greasing pans (you could also use coconut oil)
  • 1 tablespoon (13 grams) pure vanilla extract, such as Nielsen-Massey®
  • 3 cups (about 300 grams) grated carrot, about 4 large carrots
  • ¾ cup (about 68 grams) organic unsweetened shredded coconut, such as Let’s Do Organic®
  • ½ cup (about 110 grams) coarse-fine chopped fresh pineapple (you could also use plumped raisins or golden raisins)
  • For the Cashew-Coconut Buttercream
  • 1 cup (256 grams or 8 ounces) cashew butter, such as Artisana®
  • ¾ cup (144 grams) organic palm shortening, such as Spectrum®
  • ¼ cup (60 grams) organic ghee (you could also use coconut oil)
  • ½ cup (128 grams) organic coconut butter, such as Artisana®, melted
  • ½ cup (168 grams) organic raw honey*
  • Pinch sea salt, optional
  • *Do not serve raw honey to children under the age of 1 year.
  • For the Optional Cake Adornments
  • 1 cup (about 110 grams) finely chopped walnuts, to decorate sides of cake
  • Freshly grated carrot, to decorate top of cake
  • Shredded unsweetened coconut, such as Let’s Do Organic®, to decorate top of cake
  • Freshly grated whole nutmeg, to dust top of cake
  • Special Equipment
  • Three 8-inch by 1½- to 2-inch round cake pans
  • Four wire cooling racks, with the fourth being used to flip cake layers right side up
  • One 9-inch cardboard cake round, helpful but not necessary
  • Cake Turntable, such as Ateco ®, helpful but not necessary
  • Metal Angled or Offset Icing Spatula, such as Ateco® or Wilton®, helpful but not necessary
  • Metal Icing Spatula, such as Ateco® or Wilton®, helpful but not necessary
  • Wax paper, for lining cake plate for icing & nut coating, helpful but not necessary
  • Piping bag, coupler and no. 21 star decorating tip, not necessary if no piping is desired

Preparation

Prepare the Grain-Free Flour Blend to Prepare Cake Pans: In a small bowl, whisk together almond flour, arrowroot starch and coconut flour; set aside.

Prepare the Carrot Cake: Arrange oven rack in center of oven and preheat oven to 325º F. Grease three 8-inch round cake pans. Line bottoms with wax paper circles. (When baking delicate cakes, it is best to use wax paper as it is gentle when peeling away after baking versus parchment paper.) Grease paper linings and dust lined pans with prepared grain-free flour blend, tapping out the excess. In a large bowl, whisk together flours, baking powder, baking soda, salt and spices; set aside.

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat eggs until blended and bubbly. Add agave nectar, molasses, melted ghee and vanilla; beat on medium speed for approximately 2 minutes. Mixture should be bubbly on top. Reduce speed to low (stir) and add flour mixture blending until well combined. Allow mixture to stand for a full 5 minutes. This will allow the flours to absorb the liquids.

With a rubber spatula, fold in carrots, coconut and pineapple. Scrape and pour batter into prepared pans, dividing evenly (about 2 cups per pan). Smooth tops evenly with rubber spatula. Bake in center of preheated oven until a toothpick inserted into center comes out clean, about 30 minutes. Cool cakes in pans on wire rack for 10 minutes. Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack (I like to grease my nonstick wire racks with coconut oil to prevent sticking) and carefully peel away wax paper. If necessary (since this cake batter is very sticky), use a paring knife to help loosen the paper around the edges before peeling. Turn right side up onto wire racks (using an additional rack to flip); cool completely.

Prepare the Cashew-Coconut Buttercream: Using an electric stand mixer fitted with paddle attachment, or handheld mixer (if powerful enough) and large bowl, beat cashew butter until smooth. Add shortening and ghee. Beat on high speed until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula. Add melted coconut butter and honey and, if using, salt. Mix on low (stir) until incorporated; then increase mixer speed to high and beat until thickened, light and fluffy. Place bowl in refrigerator and chill for 30 minutes. Stir; then chill an additional 30 minutes. Stir and check for spreading consistency. Stir vigorously until smooth and of spreading consistency.

Assemble & Ice the Cake: Place one cake layer onto serving plate, platter or cake pedestal or stand in the center. With icing spatula, spread enough frosting evenly over top of cake to cover. Place second cake layer on top of the first cake layer. Spread enough frosting evenly over top of cake to cover. Place third cake layer on top. Spread frosting over top and sides of cake neatly and evenly. You may do a crumb coat and then chill the cake for 30 minutes before completing the icing, if desired. However, if decorating the sides of the cake with nuts, you can skip the crumb coat because the nuts will hide any crumbs showing.

To Decorate the Cake: If decorating the cake, gently press finely chopped walnuts onto sides of cake. This is easy to do if the cake layers are assembled onto a cardboard cake round. Simply hold and balance the cake on the cake round in one hand and use free hand to press the nuts into the sides of the cake. Use a sheet of parchment or wax paper, or even a sheet pan, to catch the excess.

If not using a cardboard cake round to hold the cake and press nuts into sides of cake, it is still easy to do. Simply line your cake plate or pedestal with four 4- to 5-inch wide strips of wax paper and use hand to press nuts onto sides of cake. The wax paper strips will catch the nuts that fall away. Turn the cake as you work (a cake turntable is helpful, but not necessary) all the way around. Once finished, scoop away the fallen nuts with spoon and pull the wax paper sheets away leaving a clean cake plate or pedestal.

Sprinkle freshly grated carrot in a circle on top edge of the cake. Then follow with shredded unsweetened coconut on top. Dust the top of the cake with freshly grated whole nutmeg.

To Store the Cake: Keep cake covered and stored in refrigerator until ready to slice and serve.

To Slice & Serve the Cake: Slice the chilled cake with a thin knife that has been dipped in hot water. Wipe knife clean after each cut. Use a cake server to transfer slices of cake to dessert plates. Serve immediately.

Notes

Tips:

Cake layers may be baked one day in advance. Keep covered in plastic food wrap at room temperature until ready to assemble.

If not using immediately, the buttercream can be refrigerated in an airtight container until ready to use. Before using, remove from refrigerator to soften to spreading consistency. Beat smooth.

If serving the cake outdoors during warm months, use coconut flour to thicken frosting adding it by the teaspoon until a thicker spreading consistency is reached. This will prevent the frosting from becoming too soft and melting.

http://wickedgoodkitchen.com/paleo-carrot-cake-with-cashew-coconut-buttercream/

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Paleo Carrot Cake with Cashew-Coconut Buttercream by WickedGoodKitchen.com ~ Incredible moist and delicious cake, just like carrot cake should be, with a creamy buttercream frosting. 100% pure all-natural tasty goodness that is grain free, gluten free and dairy free. Perfect cake for Easter! #healthy #cake #recipe #paleo #vegan

Paleo Carrot Cake with Cashew-Coconut Buttercream by WickedGoodKitchen.com ~ Incredible moist and delicious cake, just like carrot cake should be, with a creamy buttercream frosting. 100% pure all-natural tasty goodness that is grain free, gluten free and dairy free. Perfect cake for Easter! #healthy #cake #recipe #paleo #vegan

Comments

  1. That is the most beautifully carrot cake, and paleo too, how incredible! Thank you so much for the sweet dedication, those chocolate chip cookies of yours totally deserve all the attention as does this stunning cake!

    • Aww…thanks so much, Sylvie! Truly appreciate all the blog, Twitter and Pinterest love. It means so much to me! xo

  2. Wow so many pics – must have taken you forever! The cake is worth it though! Truly beautiful – and that you kept it paleo. Wow!

    • Thanks so much, Averie! Thought you might like it…being paleo and all. The cake is moist and tender, and the buttercream is truly divine! xo

  3. This cake is a stunner! Totally making this one day very, very soon!!!

  4. Cashew-Coconut Buttercream?! My favorite things! Beautiful cake…and I love the stand!

    • Thank you, Jenn! You are such a sweetie. The buttercream truly is “the bombe”. You’ll love it! Thanks for the compliment on the cake stand. It is from W-S…one of my favorite places! xo

  5. This carrot cake looks amazing! I’ve always enjoyed the addition of pineapple in carrot cake and I’m sure that the cashew coconut buttercream makes it even more delicious.

  6. This is a gorgeous cake, I am in love!! Cashew-Coconut Buttercream sounds like pure deliciousness :) Greetings from Austria! Tanja

    • Why thank you, darlin’! I hope you will enjoy the cake…it was pure joy to make and is paleo bliss! Greetings to you, Tanja…from Indy, USA! xo

  7. My birthday is coming up and I’ve been doing a 30-day paleo challenge, but I recently decided to keep it going for 9 weeks. I’ll see from there. Either way, since agave isn’t paleo-friendly, would date syrup be a reasonable substitution? I’m pretty sensitive to sugar (even as far as Maple syrup or honey) but I thought I might be able to try out date syrup for the occasion. Thank you!

    • Thank you for dropping by, Alison! Sounds like you are doing well on your paleo challenge by extending it. Yay! As for the agave nectar, it is a personal choice as there is much debate within the paleo community. I, too, am sensitive to sugars. For this very reason, I chose agave nectar over honey and pure maple syrup in the cake batter as they are higher on the GI (glycemic index) scale and used a small amount of raw honey in the buttercream. The reason why some paleo followers are against agave is due to the ratio of fructose (high) to glucose (low) and the fact that fructose is processed in the liver. However, as an occasional treat, for one or two slices of cake over 1 or 2 days, it is my sincere opinion that it is safe. I share the same opinion as Elana Amsterdam over at ElanasPantry.com. She wrote two well thought out pieces about agave: “The Great Agave Debate: Is Agave a Safe Sweetener?” and “Is Agave Nectar Good or Bad for Us?” When visiting her site, enter the word “agave” and the articles will pull up in the search. Consider what Elana has to say and compare the glycemic index value of date syrup to agave, honey and pure maple syrup. This way, by doing your own research and comparisons, you will be making a sound, informed decision for your own health. Meanwhile, thank you again for stopping by, Alison. I hope that I have been helpful to you. Good luck with the remaining days on your paleo challenge, happy paleo baking…and, HAPPY BIRTHDAY!

      • Thanks!! As far as date syrup? Would that throw off the consistency?

        • My pleasure, Alison! OK, about date syrup (not date paste). First, bear in mind that it is not as sweet as honey. It is a syrup, has a runny consistency similar to that of honey (read: thick, but runny and easily pourable) and is an equivalent when it comes to substituting for honey in baking and cooking. This is my recommendation, mind you, without having tested date syrup in this recipe… Replace an equal amount of date syrup for the agave nectar called for and omit the molasses (you won’t need it in the flavor profile as it will be rich enough). Should the date syrup seem thicker in consistency to honey from your perspective, you can always add a little water (by little, I mean 1 teaspoon at a time) to thin it as I don’t know if brands differ in thickness. Agave nectar (at least the brands I have worked with) has a runnier more fluid-like consistency when compared to honey. Also, with the date syrup, know that the color of your batter will be darker and the flavor will be richer (more robust) than when working with honey. Therefore, consider adjusting the spices to your taste should you feel the need. I don’t think the date syrup would overpower the other flavors. I believe your batter will just be more robust and sort of brown sugary tasting…which can be a good thing for carrot cake! Let me know how it all goes when you bake it after your paleo challenge? Once again, happy birthday!

          • Thanks so much! I’ll let you know! :)

          • My pleasure, Alison! Thank you. Would really like to know how your cake turns out. It’ll be great! Also, I forgot to tell you that you could also use Coconut Palm Nectar as a sweetening option. I use the brand called Coconut Secret and love it.

          • Hi Stacy – in using the coconut palm nectar, would you still eliminate the molasses as you would with the date syrup? I personally do not like agave, for various personal reasons, but I do like the coconut palm nectar as a choice.
            Thanks! Jamie

          • Hi there, Jamie! Thank you for writing. I hear you on the agave nectar point and agree that coconut palm nectar is a great choice. For me, I would add the molasses if using the coconut palm nectar. Date syrup has a bolder flavor profile whereas coconut palm nectar is mild and could use a flavor boost with the molasses. What do you think? I hope that I have answered your question thoroughly and completely. Meanwhile, happy paleo baking and…Happy Thanksgiving!

          • Thank you so much for a quick response! I do not do much baking, but I am going to try this for Thanksgiving dinner. I LOVE carrot cake, mostly as a conduit for the cream cheese icing. LOL I haven’t baked a cake in years – this should be fun! Happy Thanksgiving!!

          • My pleasure, Jamie! I adore carrot cake anything. (It is a popular flavor in other recipes on my blog and future recipes are planned as well.) Meanwhile, I hope you have fun baking the cake. Paleo baking always fascinates me and I look forward to creating more paleo cake recipes. Thank you! Happy Thanksgiving to you, too! :)

  8. This is so gorgeous! I absolutely love carrot cake and yours looks like the perfect springtime cake. Thanks for sharing!

    • Thank you, Georgia! You will not regret making this cake. Thanks so much for stopping by and for the compliments. Truly appreciated. Happy baking! xo

  9. Paleo Carrot Cake?! Now that is impressive!

  10. I love a moist carrot cake and yours looks so good! And Paleo! WOW! you’re a genius!
    Thanks for sharing and thank you for the lovely comment left on my guest post on Sommer’s blog

    • Thank you, Roxana! I am totally enamored and smitten with your blog. YOU are the baking genius! You really do such a swell job, girlfriend. Those Italian Easter Breads of yours? Rocked my baking world! Just. Beautiful. *sigh* Thanks for taking the time to drop by. Just followed you at Pinterest, too. Don’t want to miss a thing you do! xo

  11. If i wanted to make a 9×13 cake instead of rounds…how long do you suggest cooking? Thanks

    • Hi there, Molly! Thank you for stopping by. To answer your question… Since I have not tested this particular paleo cake batter in a 9×13-inch baking dish (glass) or pan (metal), all I can do is give you some guidelines to follow versus solid bake times. As a recipe developer, say I was going to bake this cake batter in a 9×13-inch baking dish or pan. I would begin checking as early as 25 minutes (especially if baking in glass as it conducts heat very effectively) to 30 minutes. I would have a reasonable expectation that the cake would be done within 45 minutes. (This is based on other recipes for similar cakes with 6 cups of batter baked in a 9×13-inch baking dish or pan.) Therefore, I would guide you to bake the cake for 30 to 45 minutes with rack in center of preheated oven, but start checking for doneness at 25 minutes—depending on type of baking vessel, a glass dish or metal pan. (Keep in mind that cakes baked in a glass dish will bake faster and ovens vary.) Molly, I hope that I have been helpful to you and answered your question thoroughly and completely. Thanks again for dropping by and happy paleo baking!

  12. I adore carrot cake. This one looks amazing. And I love the idea of using cashew butter in the frosting, that’s one nut butter I have yet to try. Again…another wickedly awesome recipe from you. Muah.

    • Awww. Thank you, girlfriend! You always brighten my day when you drop by. Thanks for the kudos as grain-free baking has its own set of special challenges. You will LOVE this cake and frosting. Amazingly, the frosting needs no other embellishments or flavorings. Try it and you won’t miss traditional carrot cake…one bit! xo

  13. Wowie wow. I must try this. Thanks for the detailed instructions and for making my mouth water… :)

  14. This cake is the bomb dot com!!! I love my old carrot cake recipe… Many food-gasms were experienced by its tasters. BUT it was made with the old white flour/sugar mix we all know and love/loathe. This recipe is very similar to my “old faithful” with the inclusion of the pineapple and shredded coconut in the batter, which is important to me for carrot cake. I also added 1/2 cup chopped walnuts. Instead of doing (3) 8-inch cakes, i did (2) 9-inchers and it worked just fine. As a foodie and former pastry chef, I can honestly say this recipe is perfection and nothing short of paleo heaven. Thank you!!!!

    • Thank you so much, Jaena, for the compliments! It means so much coming from you–not only as a carrot cake lover and paleo convert, but a former pastry chef! I about ate half of this cake over last Easter weekend, LOL! Thanks again for stopping by and for making my day! xo

  15. PaleoPansy says:

    I want so desperately to make this, but my son is deathly allergic to tree nuts, which means almond flour and cashews are out of the question. Any suggestions for replacements? This, of course, goes for all paleo foods for my family. No tree nuts allowed.

    • Thank you for stopping by, PaleoPansy. I am truly sorry, but this recipe simply will not work with simple substitutions to accommodate your son’s allergy to tree nuts. An entirely new grain-free recipe would need to be developed. You are in need of a carrot cake recipe that totally relies on coconut flour. At this time, I do not have a coconut flour carrot cake on my list to develop. However, the best I can do is refer you to a site to search for a recipe. Try TropicalTraditions.com. On their main page, hover your mouse over “Recipes” in the left navigation bar. From there, select “Coconut Flour Recipes” and go from there. (I have found a couple coconut flour carrot cake recipes on their site in the past and I am sure they are still there.) Best of luck to you in search for a tasty coconut flour carrot cake recipe!

  16. I have a friend whose birthday is coming up and she cannot have eggs. Would potato starch work in their place?

    • Hi there, Sarah! Thank you for stopping by. To answer your question, unfortunately, no. Eggs or an egg replacer would be necessary to add “lift” for this cake. When I bake for vegans, I like to use a homemade egg replacer “slurry” using golden flaxseed. There is also Ener-G Foods Egg Replacer available on the market to replace eggs. (I only mention these options if you are new to allergy free or vegan baking as you may already be aware of them.) Although I have not tested this cake recipe with an egg replacer, you can certainly try. If you will be making your own egg replacer with flaxseed, here are some suggestions and tips: For each egg you replace, combine 1 tablespoon ground flaxseed with 3 tablespoons water in a blender or mini food processor and process until thick and creamy. I use whole golden flaxseed when I bake vegan recipes and grind it myself in a spice grinder (so it is fresh) before making the egg replacer slurry for best results. Since there are 6 eggs called for in this recipe, you will need 6 tablespoons ground flaxseed and 1 cup and 2 tablespoons water. Good luck baking the cake for your friend and let me know how it turns out! ~Stacy

  17. Would I be able to replace the flour/starch with another GF flour blend? I use Namaste which contains sweet brown rice flour, tapioca flour, arrowroot flour, sorghum flour, and xanthan gum. It would be great to not have to buy several other ingredients to make this beautiful cake for my hubby’s birthday! Thanks

    • Thank you for stopping by, Cassie! To answer your question…no. This cake recipe was designed to be grain free and not gluten free–hence, the amount of eggs called for. Your best bet is to make a conventional carrot cake and replace the flour with a gluten free flour blend if a gluten free cake is your goal. I do have a wonderful carrot cake here on the blog, Carrot Cake Cheesecake Cake: http://wickedgoodkitchen.com/carrot-cake-cheesecake-cake-bakery-style/ Just follow the directions for the carrot cake with the gluten free flour recommendation without making the cheesecake. I hope that I have been helpful to you. Meanwhile, thanks again for dropping by and happy gluten free baking!

  18. Can the molasses be eliminated from the cake? Simply because I do not have it and would like to make this cake and have all other ingredients.(maybe sub honey?) thanks

    • Thank you for writing, Ashley! To answer your question…yes. You certainly may substitute honey for the molasses. The molasses was added to provide a brown sugar flavor profile. However, I would suggest substituting the molasses with honey so there would be no moisture loss in the cake. Once again, thank you for writing. And, happy paleo baking!

  19. Can the agave be traded out, maybe for raw honey? Also, how many servings? Considering this for a baby shower.

    • Thank you for stopping by, Carrie! To answer your question… Yes, you may substitute raw honey for the agave nectar called for in the cake batter. However, you will have a much thicker consistency with your cake batter as agave nectar is more free flowing of a liquid natural sweetener. What you can do is add 1 teaspoon of warm water at a time to the 1 1/4 cups of raw honey you’re substituting and stir until it reaches the consistency of agave nectar (slightly thicker than pure maple syrup) as a guide. It is certainly worth a try. Keep in mind that I have not tested the cake using raw honey. Also, do not serve raw honey to children under the age of 1 year. As for how many servings, it depends on how you slice the cake–either 5 or 6 slices per half, yielding 10 to 12 servings. (Thank you for pointing this out. I have updated the recipe.) Thanks again for dropping by and happy paleo baking!

  20. Wicked pissah frosting!!!! XOXO! Seriously…cashew butter makes me weak in the knees. It all looks so good and pretty!!

    • Thank you, Sharon! The Cashew Buttercream truly is divine. No flavoring extracts necessary. In fact, any flavoring masked the beautiful flavor of the cashews during recipe testing. You will love it. Enjoy and happy paleo baking!

  21. Can I replace the organic palm oil with coconut oil?

    • Thank you for writing, Carolyn! To answer your question… Keep in mind that I have not tested this recipe using another fat in the Cashew-Coconut Buttercream. That being said, you could substitute. However, if you do substitute coconut oil for the organic palm shortening, your consistency will not be the same. I would start with a smaller amount as organic palm shortening is more solid at room temperature than coconut oil. In other words, their melting point is different. The very reason why I called for organic palm shortening is due to the firmness to help give the buttercream some body along with “spreadability”. If you plan on making this cake for a special occasion, I would encourage you to do a trial run or two (experiment), first, to see how substituting with coconut oil will work. I hope that I have answered your question thoroughly and completely. Should your experiments work well with coconut oil, please stop by and share your results with others. Meanwhile, thanks again for stopping by. Happy paleo baking!

  22. Deidre Dawkins says:

    Hi, This looks great. Do you think it would work in a bundt pan rather than 3 8″ pans? Do you think that the cashew buttercream could be made to a more liquid consistency so that I could drizzle it over the cake?
    Thank you!
    Deidre

    • Hi there, Deidre! To answer your questions… As for baking this cake recipe in a Bundt pan, I have not tested it in this way. This cake does not rise very much at all, so I am inclined to say no. However, as I stated, the recipe has not been tested using a Bundt pan. As for the cashew buttercream, you could certainly thin it to drizzle by adding almond milk or similar. I’m sorry I could not be more helpful with your specific Bundt pan question. Thanks again for stopping by and happy paleo baking!

  23. This looks amazing, Must try! Can I sub coconut sugar for the agave? 1:1? Eliminate the molasses then? Need to add more liquid since going from a liquid sweetener to a dry/powdered? Thanks so much!

    • Hi there, Karen! Thanks for stopping by. Making any substitutions would greatly impact this recipe. I have not tested it any other way, so I cannot advise as to drastic substitutions. Yes, coconut sugar is very dry and agave is even a bit more wet than honey. If you are opposed to using agave, may I suggest that you try date syrup? If you do use date syrup, omit the molasses. The date syrup will be rich and provide enough wonderful flavor. I hope that I have answered your question thoroughly and completely. Meanwhile, happy paleo baking!

Trackbacks

  1. in gratitude says:

    [...] the ridiculously amazing paleo carrot cake I made for Sunday dessert. (A bit more finicky than I would normally make, but SO worth every [...]

  2. [...] this killer Cashew Carrot Cake with Cashew Coconut Buttercream from Wicked Good [...]

  3. [...] Not only does the recipe call for the batter to rest prior to baking (just as I called for with my Paleo Carrot Spice Layer Cake with Cashew-Coconut Buttercream), which provides the grain-free flours the opportunity to absorb the free liquids for a moist and [...]

  4. [...] searching for dresses, venues, shoes, and maybe even your man;) When I found this BEAUTIFUL looking Carrot Cake from Wicked Good Kitchen I knew it had to be the [...]

  5. […] Paleo Carrot Cake with Cashew Coconut Buttercream by Wicked Good Kitchen […]

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  7. […] my Recipe adapted from Wicked Good Kitchens, my decadent 4-layered Paleo Carrot Cake was perfect! No one would guess this was made without […]

  8. […] searching for dresses, venues, shoes, and maybe even your man;) When I found this BEAUTIFUL looking Carrot Cake from Wicked Good Kitchen I knew it had to be the […]

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