The Perfect Paleo AIP Carrot Cake
Serves: 6
  • Cake
  • 1 cup of coconut flour
  • ½ cup arrowroot powder
  • 1 tbs cinnamon
  • 1 tsp ginger
  • 1 tsp baking soda
  • ½ tsp salt
  • ⅓ cup maple syrup
  • ½ cup applesauce
  • 1½ tsp vanilla
  • 1 tsp apple cider vinegar
  • 1 cup melted coconut oil
  • 2 tbs gelatin powder (you can find "Gelatine" here or Great Lake Gelatin here)
  • ½ cup distilled water + 1 tbs
  • 1 cup grated, organic carrots
  • Cream Cheese Frosting
  • ½ cup of coconut butter
  • ½ cup of raw honey
  • ¼ cup coconut milk
  • 1 tsp vanilla
  • 1 tbs lemon
  • Equipment: Rolling pin, large circle cookie cutter, parchment paper, small saucepot, 2 medium bowls.
  1. Preheat oven to 350 degrees Fahrenheit. Line a baking stone/sheet with parchment paper.
  2. Begin by sifting all of the dry ingredients (coconut flour, arrowroot, cinnamon, ginger, baking soda, salt) into a medium size mixing bowl. Set aside.
  3. In the second mixing bowl, use a handmixer starting on low to combine maple syrup, applesauce, vanilla, apple cider vinegar, melted coconut oil. Increase handmixer speed to medium high for about 1 minute and then set aside.
  4. Prepare the gelation egg by pouring ½ cup water into the bottom of a saucepot. Slowly sprinkle gelatin powder over the water in the saucepot so that it all becomes wet and dissolves. If you have any spots on top that look dry, sprinkle the remaining 1 tbs of water over each spot. Set aside and let it "bloom" for five minutes.
  5. Using handmixer, add the dry ingredients to the wet ingredients on slow, then turn up the speed to high (you want to add air into the batter). Fold in the grated carrot. Set aside.
  6. When five minutes have passed, place the saucepot of bloomed gelatin on the stovetop. Turn the burner on to low and let the egg melt for about 1-2 minutes. Once it is liquid, mix it into the carrot cake dough with the handmixer on high. Dough will be slightly moldable, but still fairly wet.
  7. Use your hands to form dough into a ball, and then place in between two sheets of parchment paper. Roll out dough until about two inches thick. Use a large, circle cookie cutter, or cut into squares with a knife. Using a spatula, remove from counter and place onto the sheet of parchment over the baking stone. Repeat step 7 until all of your dough it cut out.
  8. Place the baking sheet into the oven, and bake for 40 minutes.
  9. Remove and cool for several hours on the counter. Decorate with the cream cheese frosting listed below.
  10. Cream Cheese Frosting
  11. Put all ingredients in a blender and blend on high.
  12. Empty frosting into a bowl, cover with plastic wrap, and then place in fridge for 3-24 hours to solidify.
Recipe by our grain-free life at