Maple Carrot Cake from My Paleo Patisserie

🧂 Ingredients

• 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)

Instructions

• 1 Preheat the oven to 325° F (163° C). Grease and line the cake pans with
  parchment paper circles cut to fit the pans.
• 2 Melt the shortening in a small saucepan over low heat, then set aside to cool.
  In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs, egg
  white, sugar, and lemon juice on medium-high speed for 15 minutes. The mixture
  should become thick and voluminous. Always beat it for the whole 15 minutes,
  though.
• 3 While the egg mixture is beating, whisk together the flour, spices, and baking
  soda in a large bowl till blended. Add the shredded coconut, raisins, pineapple,
  pecans, carrots, and melted shortening, then toss to combine.
• 4 When the egg mixture is ready, gently fold it into the flour mixture till
  completely incorporated. Divide the batter evenly among the prepared pans and
  bake for 30 to 35 minutes or till the tops spring back when gently pressed.
  (Bake for 35 to 40 minutes if using a 9-inch/24-cm round cake pan.)
• 5 Remove from the oven and let cool in the pans for about 10 minutes. Loosen the
  edge of each cake with a sharp knife, then turn the cakes out onto a wire rack
  and let cool completely before frosting.
• 6 To assemble: Place the first cake layer on a plate or cake stand. Spread about a
  ¼-inch (6-mm)-thick layer of buttercream evenly over the cake. Place the second
  cake layer on top of the buttercream, then spread more buttercream on top.
  Finally, place the last cake layer, then frost the top and sides of the cake
  with the remaining buttercream. You don’t need a super thick layer, but you want
  enough buttercream to press the coconut flakes into.
• 7 Scoop up handfuls of coconut flakes and gently press them into and all over the
  surface of the cake.
• 8 For best results, chill the cake, uncovered, for about 30 minutes to secure the
  coconut flakes. If needed, fill in gaps by placing a little frosting on the back
  of a coconut flake and secure it to the area.
• 9 This recipe yields one three-layer (6-inch/15-cm) round cake (serving 12 to 15).

Nutrition Info