Cooked & Loved · by Jenni Hulet★ 4.8 (4)
Maple Carrot Cake from My Paleo Patisserie
NUTRITION · PER SERVING55M COOK
CAL 36%·PRO 24%
CARBS 72G40% OF CAL
7G FIBER6G OTHER60G TOTAL SUGAR
FAT 45G57% OF CAL
17G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist paleo carrot cake made with almond flour and natural sweeteners, layered with Swiss meringue buttercream. Tender crumb with warming spices and tropical fruit.
dessertamericanbaked good🥣 mixer🥧 baking dish🥄 saucepan🔥 ovengluten freepaleovegetarian
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Nutrition & ingredients
Ingredients
serves 12- ¼ cup palm shortening (or ghee (46 g))
- 4 large eggs
- 1 large egg white
- 1 cup maple sugar (or coconut sugar, firmly packed (200 g))
- 1 teaspoon lemon juice
- 3½ cups almond flour ((350 g))
- 1 teaspoon ground cinnamon
- ¾ teaspoon ginger powder
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ cup unsweetened shredded coconut ((40 g))
- ⅓ cup raisins ((50 g))
- ⅓ cup pineapple (chopped (60 g))
- ⅓ cup pecans (chopped (40 g))
- 3 medium carrots (grated (260 g))
- 1 Swiss Meringue Buttercream (page 58 in the book or see below)
- 3 cups coconut flakes (for garnish (170 g))
At a glance
PER SERVING · TIME 55M
CAL 36%·PRO 24%
CARBS 72G40% OF CAL
7G FIBER6G OTHER60G TOTAL SUGAR
FAT 45G57% OF CAL
17G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 224mg
- Total sugar
- 60g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 494mg
- Calcium
- 107mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 224MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.