Paleo Carrot Cake with Cream Cheese Frosting

Growing up, my dad's favorite cake was always carrot cake. We would have it for every birthday celebration with him. It would always be dense, sweet, and full of buttercream frosting layers with bright orange frosting-made carrots on top. When I think of carrot cake, I think of my dad and how special he is to me. That's why I was so excited to get in the kitchen and create this perfect carrot cake that is gluten, grain, dairy, soy, nut, and refined-sugar free. It turned out SO darn well that I literally almost cried when I took that first bite, thinking how sweet it was to have my childhood favorite in a new way.

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Cassava flour is the key ingredient in the cake making it nut free which is a huge bonus! Cassava flour is made from the whole food form of yuca root (minus the peel!), which is a staple for many countries. It has a really neutral taste and the texture is virtually identical to wheat flour meaning you can often use it one-for-one in your old favorite recipes! You can buy it online, on Amazon, or at most health food stores.

It's my latest kitchen obsession so pick some up for future recipes you might see around here!

I also use Kite Hill cream "cheese" which is almond-based and even better than the real thing. You can find it almost anywhere too! I love using the plain cream cheese as a frosting base or using the chive cream cheese for savory spreads. You won't even know the difference! If you can't tolerate nuts, you can use Simple Mills vanilla frosting.

That's the beauty of this cake. The flavor and texture of the entire thing are so amazing that it's nearly identical to a traditional carrot cake; paleo or not, this cake is incredible and maybe the best I've ever had!

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Paleo Carrot Cake
(Gluten, Grain, Dairy, Soy,
Refined Sugar Free,
+ Nut Free Option)

Ingredients
For the cake
2 1/4 c cassava flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp sea salt
4 pastured eggs
1/2 c ghee, softened
1/2 c pure maple syrup
2 c unsweetened almond milk, or other dairy free milk
1 tsp vanilla extract
2 c shredded carrots (I used a food processor)

For the frosting (Optional)
8 oz Kite Hill cream "cheese"
1 T pure maple syrup
1/4 tsp vanilla extract

Preheat the oven to 350 degrees. Grease two nine inch round cake pans with ghee or coconut oil and sprinkle lightly with cassava flour. In a medium-size bowl, whisk dry cake ingredients until well incorporated. In a stand-up mixer or large bowl with hand-mixer, mix eggs, ghee, syrup, almond milk, and vanilla extract until fully incorporated then gently mix in shredded carrots. With mixer off, gently add in dry ingredients then mix until well combined. Pour evenly into the two round pans and bake for 25-30 minutes or until a toothpick comes out clean. As soon as they come out of the oven, gently run a knife along the edges then set aside to cool.

In the cleaned stand-up mixer, use the whisk attachment to mix the cream cheese, maple syrup, and vanilla extract until soft and smooth.

To assemble, gently invert one of the round cakes onto your serving plate so the smooth side faces up. Spread half of the cream cheese frosting evenly. Place the second layer of the cake on, smooth side facing up, then spread the remainder of the frosting over the top. Use a small spatula to spread the excess down the sides until the cake is evenly covered. Serve immediately or store in the refridgerator. 


As always, share pictures if you make this cake! I love to see! You can find me on Facebook and Instagram!

xo,

Cameo
 


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Carrot Cake Pin
Source: www.lemonandfignutrition.com/blog/carrotca...

Crispy Buffalo Chicken (Paleo + Whole30)

I have a confession.

I used to hate all things buffalo sauce. Gasp! I know, call me crazy but I just didn't like the taste of it one bit! It wasn't until I started experimenting with it again that I realize it was the stringy, melted, plastic tasting cheese in most buffalo dips that turned me off! Ever since that life-changing lightbulb went off, I've been digging spicy buffalo chicken in all forms!

My latest obsession?

Crispy buffalo chicken. 
Gluten free, dairy free, grain free, and nut free crispy buffalo chicken to be exact.

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I know you're probably thinking to yourself "so what is it coated in?". 

Cassava flour!

Cassava flour is made from the whole food form of yuca root (minus the peel!), which is a staple for many countries. It has a really neutral taste and the texture is virtually identical to wheat flour meaning you can often use it one-for-one in your old favorite recipes! You can buy it online, on Amazon, or at most health food stores.

You'll be seeing lots of new recipes using cassava flour so go ahead and stock up now! You can thank me later.

As for today, here's one of my favorite recipes I've ever made with cassava flour! I tried to perfect this recipe with nut-based flours but it would always get mushy or easily burn. When I made the switch to cassava flour, it was totally seamless and this chicken is now one of our weeknight faves! You can use the whole chicken breast or make kid-friendly tenders or nuggets! Either way, you'll love the taste of this home cooked buffalo chicken.

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Paleo Crispy Buffalo Chicken (Gluten, Dairy, + Nut Free!)

Ingredients
3/4 c cassava flour
1 tsp garlic powder
1/2 tsp sea salt
1/2 c hot sauce
1/4 cup ghee, melted
1 pastured egg
1.5-2 lb chicken breasts, trimmed
Coconut oil for frying

Preheat the oven to 425 degrees. In a medium mixing bowl, combine melted ghee and hot sauce, allow to cool, then whisk in the egg. It will become thick; that's okay! Set aside. On a large plate, whisk flour, garlic, and sea salt until well combined. Place chicken breasts in the buffalo sauce and stir so the chicken is fully covered. Remove the chicken from the buffalo sauce and dredge in the flour mixture and set aside. When you're done dredging the chicken, heat a large cast iron skillet over medium-high heat and place about 1/4 c coconut oil in there to melt. Once the skillet is HOT, fry the chicken on both sides until slightly crispy but be careful not to overcook. We just want to get the outside crispy. Place chicken on a roasting pan or cookie sheet with a cooling rack and bake at 425 for 15-17 minutes or until the chicken is cooked through. Serve with dairy-free ranch, greens, and a roasted sweet potato!


If you make this, show me on Instagram or Facebook! I love to see how these recipes come to life for you and your family. 

Watch the blog for more recipes using cassava flour! Next up: CARROT CAKE. Oh yes! 

xo,

Cam


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