Love Carrot Cake? Yes, please! You could top this with some chopped walnuts or toasted coconut! Even just the carrot cake and cream cheese frosting is delicious. Make this as a cake or 12 individual muffins. 10 eggs seem like a lot for a recipe like this? It’s just under 1 egg per muffin. I think of it as a great source of protein! Ingredients

• 5 whole  Raw Carrot, peeled and shredded
• 1 cup  Grade B Maple Syrup
• 3/4 cup  Coconut Flour, sifted
• 1 Tbsp  ground Cinnamon
• 1 tsp  Baking Soda
• Pinch of Sea Salt
• 10 Eggs
• 10 Dates (Medjool)
• 1 Tbsp  Pure Vanilla Extract
• 1 cup  Organic Coconut Oil, melted
• 2 cup  Cream Cheese Frosting (below)

Directions

• In a food processor, using the grating blade, shred carrots and then place in a large ziplock bag or bowl with lid.
• Pour maple syrup over carrots and let marinate in the fridge for an hour.
• Preheat oven to 325°F.
• In a small mixing bowl, add sifted coconut flour, cinnamon, salt, and baking soda.
• Make date mixture by combining dates and a little water and microwaving for a minute – mash with a fork.
• In a large mixing bowl or kitchen mixer, blend eggs, vanilla, melted coconut oil, and date mixture.
• Add dry ingredients to wet and blend.
• Remove carrots from the fridge, and drain the excess maple syrup from the carrots using a colander. Stir grated carrots into cake batter.
• Grease two 9-inch cake pans with coconut oil – or – line a 12-muffin tin and pour batter into pan/s.
• Bake for 35 minutes, ~25 if making muffins
• Test center with a tooth pick—if it comes out clean, then the cakes are done. Remove from oven and cool.
• Frost cake with cream cheese frosting, garnish with walnuts or toasted coconut, and serve.

Frosting Ingredients (Ok, cream cheese is not paleo.. but Elana’s Pantry has a coconut frosting that looks delish!)

• 1 Tbsp  Pure Vanilla Extract
• 1/2 cup  Grade B Maple Syrup
• 16 oz  Full Fat Cream Cheese (bring to room temperature to soften)
• 2 Tbsp Ginger Root, grated (optional.. sounds good, but I have not tried this option yet!
• 1 cup Toasted Coconut (for garnish)
• Directions: Blend all ingredients (except coconut) with a mixer. Use immediately or refrigerate. Top with toasted coconut!

Thanks and modified slightly: http://www.primalpalate.com/paleo-recipe/carrot-cake/