Tag Archives: cream cheese

Carrot Cake with Toasted Coconut Cream Cheese Frosting

Do you LOVE carrot cake? I do too! I love it for breakfast, a power snack, or dessert. And with all the carrot that goes in it, you’re getting at least a serving or two of veggies, right!? 🙂

Because of the oats and sugar I would not call this recipe paleo but it is gluten free, moist and pretty super delicious! Check out my Paleo Carrot Cake here, and if we haven’t convinced you yet, we’re all fans of carrot cake here on this blog. Check out Lauren’s Healthy Gluten Free Carrot Cupcakes and her Carrot Cake Muffins!

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  • 3/4 cup almond meal
  • 1/4 cup quick-cooking oats
  • 1 Tbsp coconut flour
  • 1.5 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 cup coconut sugar
  • 1/4 cup melted butter, coconut or other oil
  • 1/2 cup apple sauce
  • 2 large eggs, lightly beaten
  • 1 1/4 cups grated carrot
  • handful of raisins


  • Preheat oven to 325
  • Combine the dry ingredients (except sugar) in a food processor (first 5 ingredients)
  • Transfer to a large bowl
  • Combine eggs, oil, sugar, applesauce in food processor and mix until blended
  • Add liquid to flour mixture and stir just until moist
  • Stir in grated carrots and raisins
  • Bake @ 325 for 40 minutes or until a wooden pick inserted in center comes out clean
  • Cool on wire rack before frosting


  • 1/3 cup cream cheese, softened
  • 1 Tbps butter
  • 1 c powdered sugar
  • 1/2 tsp vanilla
  • 1/2 c unsweetened flaked coconut
  • Directions: combine cheese and butter and beat until creamy. Add powdered sugar and vanilla, beating until smooth. Spread over cake, sprinkle with coconut. Cover and chill.

Enjoy! 🙂


Paleo Carrot Cake

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! Blog carrot cupcakes cream cheese frosting coconut-2 Blog carrot cupcakes cream cheese frosting coconut-1 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)


  • 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/ dit-elle-Esther

Smoked Salmon Dip

This is a classic Smoked Salmon Dip with a hint of lemon juice and chopped dill – delicious as an appetizer, great dish to bring to a party, and it can be dressed up or down. Serve with cut vegetables, crackers, or toasted baguette!

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  • 8oz cream cheese
  • 2 Tbsp chopped fresh dill
  • 1 Tbsp fresh lemon juice
  • 4 oz smoked salmon, chopped and divided
  • Dill springs (for garnish)
  • Serve with fresh cut vegetables, crackers or toasted bread


  • Combine first three ingredients in a food processor
  • Add half of the salmon and process until smooth
  • Fold in remaining half of salmon
  • Garnish with dill sprigs
  • Yields 12 servings

Super mom tip: This dip makes very well ahead of time. Simply cover and refrigerate a day in advance.



Apples & Toffee Caramel Dip

Go Seahawks!!!!!!!!!! I’m reposting this as an awesome super bowl game day snack. Totally unhealthy, totally delicious. Super easy to make. Enjoy!

This dip pairs especially well with Honeycrisp (or a tarter) apple!

Blog apples caramel dip


  • 1 brick cream cheese
  • 1/4 c. brown sugar
  • 1/4 c. white sugar
  • 2 tsp. vanilla
  • 1 bag toffee chips (like Heath toffee bits)

Mix first four ingredients well and fold in chips. Let chill for at least an hour. This makes very well a day in advance.

Honeycrisp apples are amazing with this dip!