I made this for Mother’s Day this year, as mum loves carrot cake, but I wanted a version that I could eat too. Mum had purchased me some walnut meal – to be used for baking so I also wanted to use this up as ground nuts don’t last long. This cake is dense and moist, don’t expect much rise and allow for a 2 hour cooking time. Here is my Paleo version of the classic:

300 grams carrots, roughly chopped
1 egg
2 tsp. vanilla extract
150 grams coconut yoghurt (or use dairy if you wish)
100 grams coconut sugar
200 grams walnut meal (or grind 200g walnut, 10 seconds speed 9)
100 grams almond meal
2 tsp. gluten free baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 pinch of salt
60 grams extra virgin olive oil or coconut oil
100 grams blueberries or any soft fruit
100i grams whole nuts, such as walnut, pistachio, pecans.

Preheat oven to 160 degrees celcisu.
Grease and line a cake tin, I used a medium loaf tin
Place carrot into TM bowl and grate 5 seconds/speed 6
Add egg, vanilla, yoghurt sugar, almond, walnuts, baking powder, spices and salt and mix 5 seconds, speed 5.
Scrape down sides and repeat.
Add fruit and whole nuts(if using) and mix 10 seconds, REV, speed 5.
Pour into pan and bake 90 minutes. At this point check your cake by inserting a wooden skewer into the middle, if still soft and gooey increase heat to 180 and cook further 30 minutes, recheck. if not done leave further 10 minutes and check again, until skewer comes out clean.

Allow to cool 10 minutes in tin before transferring to wire rack to finish cooling.

I would serve this without topping for me, but mum loves topping, so I used the remaining coconut yoghurt, about 100 grams and whisked it with icing sugar (I KNOW) and 1 tsp of vanilla till thick, I then spinrnkled the top with Gypsy Chai Powder (purchase with the code Paleothermie for a 20% discount) and they loved it!