I’ll write a longer post soon about eating paleo in France (and while pregnant) but for now, I just wanted to share a recipe for carrot cake I’ve adapted from Fast Paleo based on what I did and didn’t have in my kitchen last night.
Almond flour carrot cake
Whisk together 200g shredded carrots and 3 eggs until nice and frothy.
Mix in 30g of melted butter and 4TBS honey (I just used a big spoon to measure).
Add 150g almond flour (“amandes en poudre” or “poudre d’amande” in France), 1tbs each of salt and cinnamon (a small spoon works for this) and 1/2tbs nutmeg. Stir until well combined.
Pour into a greased cake pan (I did mine with coconut oil, but butter is fine) and bake at 160° C (325° F) for 50 minutes until a knife comes out clean.
This is probably way better with raisins and walnuts, but I had neither, and my husband doesn’t like carrot cake with raisins anyway.
The dates would definitely have made this sweeter, but I found the carrots and honey were sweet enough on their own. Also I didn’t have any dates. Pretty much all I had on hand were carrots and almond flour. Still, it makes a good breakfast cake this way; I personally don’t like starting my day with a crazy amount of sweetness.
Like a lot of paleo recipes, it’s a bit eggy, though not as much as things made with coconut flour. So keep it in the refrigerator if you don’t eat it all right away.
I am not very good at taking food pictures.