Rainbow Carrot Cake

Having a blog is perfect for my inner (and outer) math geek. I get limitless entertainment from reviewing my stats. With 10,000 hits last night and visitors from over 50 countries, I get pretty excited. I love seeing what people are searching for like "sooo hungry now paleo" and "paleo dessert asap". I think the common theme is that all you paleo followers out there love good food, want it fast, and are dying for new dessert recipes. With that in mind, I am posting dessert #2 from ladies night this past weekend. The cobbler/crumble was a huge hit, and the carrot cake did not disappoint either. This recipe made a lot of cake, so I sent everyone home with a little piece. I figured that was a better idea than devouring the entire rest of the cake in bed at midnight when they all left! Carrot cake has always been one of my favorite desserts. The frosting is my least favorite part, so I didn't even bother making a paleo version. Next time I will probably attempt it just to see how it comes out. This cake was extra special because it used fresh rainbow carrots and eggs from the farmers market. It was beautiful to make and delicious to eat! If you don't want an enormous cake, you could cut the recipe in half, bake it in a round pie dish or an 8x8 square pan, and bake it for about 40 minutes. Enjoy!

Rainbow Carrot Cake: Serves 12-15, Prep time: 20 min, Cook time: 45 minutes

Ingredients:

- 3 cups almond flour

- 1 tsp. salt

- 1 tsp. baking soda

- 1 Tbsp. cinnamon

- 5 eggs

- 1/3 cup organic grade B maple syrup

- 1/3 cup coconut oil, melted

- 3 cups carrots, shredded

- 1 cup raisins

- 1 cup pecans 

Instructions:

1. Preheat oven to 350 degrees

2. Combine almond flour, salt, baking soda, and cinnamon

3. In a separate bowl, combine eggs, maple syrup, and coconut oil

4. Add carrots, raisins, and pecans to the wet ingredients 

5. Mix wet and dry ingredients together and pour into a 9x12 baking dish

6. Bake for 45-50 minutes until a toothpick comes out clean

7. Let cool, frost if you like, and enjoy!

  

  

Perfect Paleo Banana Bread Cake

Last night's ladies night was a Trumbull reunion. Claire, Ali, Sarah, and I proudly represented three classes of retired field hockey players. Our last pasta party was over 10 years ago, so we had a new and improved pasta-free version with an arugula salad, paleo chicken pot pie, and roasted butternut squash. I wanted to whip up a dessert, so I decided to go with a banana bread cake. I used to love making banana bread, and this was my first paleo attempt. The cake was moist, sweet, and cooked perfectly. I will definitely make this again - it would be great for a brunch party or anytime you need a quick and easy dessert. I gave away all the leftovers because I knew I would eat the whole thing! You could make this in a loaf pan and cook it for an extra 15 minutes, but I think it cooks more evenly in a pie dish. This recipe is perfect to try out on the paleo critic - it is as good or better than the traditional recipe!

Perfect Paleo Banana Break Cake:  Serves 8, Prep time: 15 min, Cook time: 40 min

Ingredients:
- 3 cups almond flour
- 1 tsp. baking soda
- 1 tsp. cinnamon 
- 1/2 tsp. salt
- 1/4 cup coconut oil, softened
- 1/4 cup honey
- 3 eggs (I used 2 eggs + 3 Tbsp. egg whites)
- 1 Tbsp. vanilla
- 3 medium or 4 small bananas, mashed

Instructions:
1. Preheat oven to 350 degrees
2. Combine almond flour, baking soda, cinnamon, and salt in a bowl and set aside
3. In a separate bowl, mix coconut oil, honey, eggs, and vanilla
4. Mix wet ingredients until fully combined and then add the mashed bananas
5. Combine the wet and dry ingredients in one bowl
6. Pour batter in a 9-inch pie dish (I didn't grease it but will next time for easier cleanup)
7. Bake for 40 minutes - top will be lightly browned and a toothpick should come out clean
8. Let cool and then serve topped with chopped walnuts and with your favorite cup of tea