Paleo GF Carrot Cake

This recipe has been in my “card file” since 1977. Passed on by a friend – Rhoda Priebe. This version is adapted to the 21st century. Rich, moist and yummy. Posted for Julie Silver Robertson! Enjoy Julie!!

Ingredients
• 3 cups of grated organic rainbow carrots (I use my kitchen aid attachment, easy peasy with little mess)
• 1 cup applesauce (organic home made for me)
• ¼ cup melted organic coconut oil
• 4 eggs
• 2 cups organic turbinado sugar (could use coconut sugar as well)
• 1 cup organic almond flour
• 1 cup Bobs Red Mill GF flour mix
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• ¼ teaspoon sea salt
• 1 teaspoon cardamom powder
• 1 Tablespoon cinnamon
• 1 Tablespoon fresh grated ginger
• ½ cup almonds
• 1 cup craisins

Directions
• Mix sugar, applesauce and coconut oil – beat to a smooth texture
• Add eggs – ONE at a time, beating well for each addition
• Add carrots and then dry ingredients

• Line 4 cake pans with parchment
• Lightly coat with cooking spray, then sprinkle a small amount of flour (for removal)
• Pour cake batter evenly into the pans
• Bake for approximately an hour at 325 (start checking at 45 minutes)

• Remove from oven
• Cool on racks for 45 minutes (minimum)
• Remove from pans and continue to cool

For today’s cake – I did a coconut cream cheese frosting in between the layers and then thinned it down for the top glaze. Topped with toasted almonds.

Voila and Bon Appetit as Julia would say.