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 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!
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!
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.