A super easy loaf cake that is paleo friendly and low in sugar. The dairy free cream cheese frosting is low in sugar and is a delicious options for a range of cakes and bars. You can keep this cake in the fridge for 3-5 days although it is unlikely to last that long!

Paleo Carrot Loaf Cake

Overview

Makes 1 x 2lb loaf

Preparation time: 10 minutes

Cooking time: 50 minutes

 

What’s Good About It?

The combination of coconut flour and almond flour provides plenty of fibre and keeps the cake wonderfully moist. Using xylitol or erythritol helps keep the sugar content down in this recipe.

 

  1. Preheat the oven to 180C, gas mark 4. Grease and line a 2lb loaf tin
  2. Place all the ingredients except the pecans for the cake in a food processor and process until smooth.
  3. Add the pecan nuts and pulse to chop finely.
  4. Pour the batter into the loaf tin and smooth the top.
  5. Bake in the oven for 50 minutes or until cooked through
  6. Allow the cake to cool in the tin. Once cool place on a wire rack and cool completely.
  7. Meanwhile make up the frosting. Place all the ingredients in the food processor and process until smooth.
  8. Spread the frosting on the top of the cake and decorate with a few chopped pecans.
  9. Store in the fridge for up to 3-5 days

Did You Know?

For additional flavour add a few raisins to the batter or replace the pecan nuts for other chopped nuts of choice.

Cake

130g dairy free spread, butter or coconut oil

4 eggs

60g xylitol or erythritol

150g almond flour

30g coconut flour

1 carrot grated

1tbsp baking powder

1tsp ground cinnamon

pinch of salt

1/4 tsp each ground ginger, ground cloves

50g pecans

Frosting

225g dairy free cream cheese

30g fine erythritol

1tsp vanilla extract