For those of you that made it to Marcus’s birthday party, you had the opportunity to try out my carrot cake. I have always loved baking and even though my diet is primarily paleo, I wanted to keep up with my baking. I found this one here, a while ago and it was a definite hit. What makes this cake better than most baked paleo/primal goods is that it’s pretty fluffy and moist like most wheat grain flour cakes. It is not whole30 friendly because there is honey in it, but it’s a greact cake for celebrations without going off the deep end.
6 eggs, separated
1/2 cup honey (or less)
1 1/2 cups carrots, cooked and pureed
1 tbsp grated orange rind
1 tbsp frozen orange juice
3 cups almond flour
Preheat over to 325° F.
Beat the egg yolks and honey together (warm the honey a little to make it easier to mix).
Mix in carrot puree, orange rind, orange juice and almond flour.
Beat the egg whites until stiff and fold in.
Spoon into a greased loose bottomed 9 inch springform pan.
Bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
REST DAY 05.27.2012