It’s funny that I would be making this recipe since I’ve always hated carrot cake since I was a young boy. It might’ve stemmed from my mothers hatred. All I know is that I haven’t had another piece since I was about 8 years old or so. Until now….
Despite all of this and with Easter coming around the corner I was compelled to try it again when I saw it in My Paleo Patisserie by my talented friend over at The Urban Poser. FYI there is a giveaway at the bottom of this page for a copy of her cookbook! My friend Jenni and I have a similar eye when it comes to photography. We both really love to utilize the darkness in moody photos to bring out the most emotion of our food. Theres somewhat an irony to it, I suppose we just like the way things look in the darkness.
Not to discount the lighter photography that we both do. but even then there is still certain gradient that I thin we leave leave by casting shadows on certain areas of the food. To me it sort of brings out the best in food. You see things that you wouldn’t normally see in plain daylight. That’s why I really love her book, each beautiful photo in her book is very much the style that I love and if you enjoy my photography then you would definitely enjoy hers too.
Enough with the blabbering about photography though, let’s talk about the verdict on this cake. After tasting my first rich, and flavorful bite I think I’ve come to the decision that I actually love carrot cake. Or maybe specifically Jenni Hulet’s carrot cake. Not only that but her whole cookbook is full of amazing and versatile recipes including a create your own filling eclair (yep you guessed it that’s my next endeavor). Lucky for me she was nice enough to let me share her recipe on here just for you guys along with the photos of my experience.
- ¼ cup palm shortening or butter
- 4 large eggs
- 1 large egg white
- 1 cup firmly packed maple sugar
- 1 teaspoon lemon juice
- 3½ cups almond flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ cup unsweetened shredded coconut
- ⅓ cup raisins
- ⅓ cup chopped pineapple
- ⅓ cup chopped pecans
- 3 medium carrots grated
- 3 cups coconut flakes for garnish
- 3 room temperature egg whites
- ¾ cup maple syrup
- ¼ teaspoon cream of tartar or lemon juice
- 1½ cups room temperature palm shortening or butter
- 1 teaspoon vanilla
- Preheat the oven to 325 degrees fahrenheit. Grease three 6-inch cake pans and line the cake pans bottoms with parchment paper circles.
- Melt the palm shortening or butter in the microwave or a small pan over low heat, then set aside to cool. In the bowl of a stand mixer fitted with the 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 continue to beat it for the whole 15 minutes.
- While the egg and sugar mixture is beating, whisk together the almond flour, cinnamon, ginger, nutmeg, and baking soda in a large bowl. Then add the shredded coconut, pineapple, raisins, pecans, carrots, and melted shortening or butter.
- Once the egg mixture is done beating, gently fold it into the flour until completely incorporated. Divide the batter amongst the cake pans and place in the oven for 30-35 minutes.
- Remove from the oven and allow to cool for 10 minutes. Then, gently loosen the edges of the cakes and invert them onto a cooling rack to cool completely.
- Now it would be time to make the frosting. First you want to make sure your stand mixer bowl and whisk are completely clean and dry before continuing. Once you have that done add the egg whites, maple syrup, and cream of tartar or lemon juice to a heatproof bowl.
- Place the bowl over a pot of simmering water (you don't want the bottom of the pot touching the water). Heat the mixture while whisking continuously until it reaches 160 degrees fahrenheit with a candy thermometer.
- Once it reaches temp immediately remove it from the heat and pour it into your stand mixer bowl fitted with the whisk attachment. Whisk it on low and gradually raise the speed to high over the course of 30 seconds. Beat the mixture until stiff peaks and it is cool to the touch. This could take about 8-10 minutes.
- Now use the paddle attachment for your stand mixer and beat on medium-high adding the butter bit by bit. Beat until thick and smooth.
- To assemble: place the first cake layer on a cake stand and frost the top of it about ¼ of an inch thick worth of the frosting. Then add the next layer, repeat the step again. Then add the third layer and frost the entire top and around the cake. It's okay if the frosting around it is thin as you only need enough to stick the coconut flakes on.
- Scoop up handfuls of the coconut flakes and lightly press them into and all over the surface of the cake.
- You can serve immediately but for best results chill the cake for 30 minutes, uncovered before serving.
Christie Gilmore says
Carrot cake is my favorite!
Really looking forward to trying the beautiful carrot cake. It looks like spring!
Heather Gaillot says
I love a good carrot cake, though coconut may be my all-time favorite.
Christopher Sorel says
mine is a bitter chocolate with buttercream frosting. But now my wife loves carrot cake
My gran made a coconut layer cake that has been my favorite for years!
Toby M says
Carrot Cake has been my favorite since I was a little girl!
A fluffy spice cake sounds perfect for these as yet chilly spring days!
I love carrot cake! Also love lemon cake with lemon curd in between the layers.
Can’t wait to try this!
Kelly A says
German chocolate cake was my favorite growing up. Love those flavors!
I LOVE Carrot Cake w/ cream “cheeze” frosting but would flip for German Chocolate next? 🙂 Orrrr, only if you can work magic… Lemon Cake (like @ Olive Gardnen w/ cream cheese and butter frosting!) Oh my!
CYNTHIA A D BROWN says
Joshua! guess what???! carrot cake is one of my fave cakes=) i am not a huge cake fan, but i like some… i am actually working on a paleo version of tres leches cake (it’s a very traditional cake back home-super rich and no paleo, but..) my husband has a sweet tooth more than i do, so for him, i am thinking on making this beautiful cake you posted… i love your pics and jenni h.’s outfit=) you both are so talented on what you like to do =food+photography.
Rachael Smith says
I think that nothing beats a good carrot cake with a tart cream cheese frosting. Nothing too sweet.
Your photography is beautiful and this cake looks amazing!!
My favorite cake is carrot cake with cream cheese frosting, so I’m dying to try this recipe.
My favorite type of cake is matcha ice cream cake with fudge layers!!
Margaret M says
Love carrot cake, but depending on my mood my favorite cake would have to be Texas Sheet cake and then coming in second would be Red Velvet cake with cream cheese frosting. Can’t wait to try this recipe. Thanks for sharing!
My favorite kind of cake is anything that has chocolate and coconut! But the carrot cake looked so good! I’m going to have to try that one as well!
Laura J says
Chocolate raspberry bombe cake with a chocolate ganache frosting
My fav is cheesecake with cherries on top!
Thyssen Manon says
My favorite kind of cake has to be chocolate cake.. I’ve always been a chocolate lover and chocolate birthday cakes are just m thing! I do love carrot cake as well but it isn’t very current here in Belgium so I haven’t had the chance to try it many times 🙂 I’d love to make this one but I’m allergic to nuts
My favorite cake changes quite frequently. Currently I’m craving carrot cake for my birthday cake this weekend!
Chocolate, chocolate, chocolate! Not very original, but it’s true!
Chocolate, every time.
I love carrot cake and haven’t had it since changing my diet 3 years ago. I can’t wait to try this recipe!
My favorite cake currently though is flour-less chocolate cake.
Libby with Lemony Thyme says
Your photos are stunning and this recipes sounds so delicious. Great choice.
Carrot cake is my favorite! I had a gluten free version of it last year for my birthday…so good!
Ali F says
Coconut rum cake!
Anything chocolate and/or cream cheese!!!
Hmm, dark chocolate cake… just barely not bitter 🙂
chocolate is my favorite
I love dense, chocolatey, gooey fudge brownies the best. My second most favourite cake is eclairs.
april kolar says
that cake and the pictures are beautiful! my favorite cake is coconut with a coconut custard like filling and boiled
frosting. need to figure out a paleo version.
Chocolate and salted caramel. All the way.
Jillian C. says
I can’t wait to try this, maybe for Easter. I love carrot cake! Runner up is chocolate cake :).
Carrot cake! I LOVE carrot cake!!
I love me some chocolate cake! Can’t wait to try this carrot cake though! Definitely another of my favorites!
Anything with chocolate
Love carrot cake, any cake with fruit also, like almond cake with plums, apples or berries.
My favorite cake is my sister’s red velvet recipe. It’s wonderful!
Thanks for the opportunity!
My favorite type of cake would have to be chocolate, with a raspberry jam filling, and dark chocolate buttercream! My mom always made the best.
My favorite kind of cake is German Chocolate
Looks delish! I’m looking forward to the book
My favorite kind of cake is coconut!
I cannot wait to try this cake for Easter dinner! Carrot cake is my absolute favorite and I freaking love everything Jenni Hulet does
Gluten free coconut cake is my favorite, but this carrot cake recipe might give it a run for the money!
I love fresh fruit tarts. Does that count as a cake? If not, strawberry shortcakes it is! 🙂
Anything chocolate! The more chocolate the better. I must attempt a paleo chocolate fudge cake.
Carrot cake has been my favourite kind of cake for as long as I can remember. I just LOVE it! I cannot wait to try this recipe. Your photos are so beautiful.
Jessica Joseph says
This looks AMAZING. Since Easter is coming up I will definitely be try this. But I absolutely LOVE how you styled these.
Coconut cake is probably my favorite. Although I have a feeling that may change after I make this cake. It looks delicious!
Allison T. says
Carrot of course 🙂 Followed closely by coconut cake.
I love flourless chocolate cakes. But I am also a fan of carrot cake. It’s flavors satisfy a particular craving. I enjoy your site and recipes so much!
My favourite is cheesecake 🙂
Kelly B says
I love a marble cake with chocolate frosting!!
Tres Leches Cake is my fav!!
Well, chocolate is my favorite, but a good carrot cake is a close second. Can’t wait to try this and I’d love to win the book. I literally gasped when I saw your first picture – looks like a fairy cake!!
Ice cream cake!!
Carrot cake is my ultimate favorite! I have requested it for every birthday…I was afraid since changing my lifestyle I wouldn’t be able to have it. Now I can continue to enjoy thanks to this recipe!
I think I’ll make this for my birthday!
Favorite cake right now? Red Velvet, I have had a really good pretzel cake in the past… But really it’s all about cream cheese frosting
I love a deep dark chocolate cake. Can’t wait to see a copy of her book!!
My favorite cake is “Carrot” :p
Hannah Dierks says
This cake is gorgeous! My favorite kind of cake would be a gooey extra dark chocolate cake with even darker icing. 🙂
Lemon meringue and carrot cake! I can’t decide!
can’t wait to try this recipe
totally missing chocolate mousse cake now that I’m aip and chocolate gives me flares 🙁
I love a good yellow butter cake!
Chocolate chocolate chocolate. Nothing better! Although this cake looks gorgeous!
Strawberry cake with cream cheese frosting. YUM!
Anything with matcha!
Darci D says
Dark, rich chocolate cake with chocolate ganache frosting…mmm mmm mmm
Carrot cake has always been my favorite – something I miss dearly with my current dietary restrictions. I cannot wait to try this recipe and get my hands on this book! Thank you for sharing the recipe while I eagerly wait for the release of the book. 🙂
I absolutely love love love your photography!!!
I absolutely love love love your photography!!!
Fluffy chocolate cake is my favorite cake.
I have to say that chocolate is my all time fav – total chocoholic here! Then I would say carrot, but it always had cream cheese frosting and not good for someone dairy intolerant.
I love carrot cake. Every year on my birthday, I ask for carrot cake . This will be perfect and healthy!
As I’ve gotten older, I now prefer the dead simple cakes. My mom’s chocolate buttermilk cake probably will be my all-time favorite.
During celebrations my mom use to always make this strawberry trifle type cake out of angel food cake and cool whip LOL. Yes. She was one of those “chefs”. It was so easy to make – that was the only dessert I really ever remember her “making”. She would cut the already made angel food cake into 3 layers and add the cool whip or frosting in between each layer with sliced strawberries. Now thinking about it, its almost repulsive that I use to eat that (I don’t even honestly know what’s inside those store bought angel food cakes!!!). . . fake food at its finest haha! But to me, it’s more of the memory of celebratory times. We weren’t much of a cake family as you could tell, so this is the only cake I can think of that if it were paleo-fied I could probably eat to my heart’s desire! However, in saying that, the only other cake we ever ate as a family was carrot cake! Of course, it was always purchased hahaha, I couldn’t even imagine my mother attempting to make this, but she always bought it from this french bakery for my sister’s birthday because it was my sister’s favorite! At first my mother would only buy a slice for my sister because what American child hears “carrot cake” and wants a slice? So finally when I tried it, my mother started buying it for all of us on my sister’s birthday and I absolutely loved it! It’s quite unlike any other cake! My sister’s birthday is coming in April so how fitting that you decided to share this carrot cake recipe with us! I hope she comes down during her birthday so I can make her this decadent and absolutely beautiful cake that we all haven’t shared in so many years! Who knew we could still enjoy such a beautiful memory/tradition while still eating healthy? This will be absolutely beautiful! I cannot wait to make it and it may even make her cry when she remembers this old tradition we use to share! I look forward to seeing what other recipes I can share with my family from My Paleo Patisserie! It’s such a beautiful looking book!
Sabrina @ Girl with the Hipster Glasses says
Ugh. This is a tough question. I absolutely LOVE carrot cake but I think cheesecake has to be my favorite. Doesn’t cheesecake count as cake? haha It’s just so amazing when done well.
Can’t wait to try this and I’d love to win the book.
Love this blog!! I want this cookbook!
My all-time favorite is flourless chocolate cake with espresso…Although I’m sure I’d find some to rival that if I win this gorgeous book!
candace coup says
chocolate all the way!
I love a good dark chocolate cake with dark chocolate frosting.
But this carrot cake looks amazing!!!!
Oh, sweet cake. Cake is glorious. Ice cream cake? Divine. Alas, I haven’t had ice cream cake since going paleo a year and a half ago. These days I enjoy my cakes grain-free and unrefined, usually in the form of chocolate. That said, I have yet to find an amazing paleo cake recipe that rivals the flour and sugar filled cakes of my yesteryears. I’m going to attempt the carrot cake this weekend, though. Don’t let me down! xx
Favorite cake… probably red velvet! When it is made right it is soooo devine!
Carrot cake is a favorite of mine. I’m looking forward to trying out this great looking recipe! Thanks to both of you for your willingness to share!!
It would have to be chocolate cake – anything chocolate, really. I do love a good German chocolate cake.
Jane M says
Mmmm carrot cake is divine. Just getting that out there. But I also LOVE dark chocolate beet cake, with whipped ganache frosting and raspberry filling..
Lisa McCracken says
My favorite cake is chocolate with chocolate frosting!! Thank you so much for the giveaway. Love your blog!
Carrot Cake is my fave. I can not wait for this book!!!
Looks delish and excited about Jenni’s book
The cake turned out great! But I had frosting issues. The recipe listed vanilla as an ingredient, but no instructions for when to add it. I guessed, and added it with the egg whites. The texture of the frosting was beautiful, but all I taste is butter. Its a bit too much. I’ll make the cake again, but probably not the frosting. Not sure how to fix it.
Slim Palate says
Use the palm shortening instead then.
If you google My Paleo Patisserie original recipe you will see that the vanilla is added after all the butter! Her recipe is identical but more thorough. I failed the cake and the frosting 🙁 don’t feel so bad. Josh, my cake failed miserably I had to throw it out 🙁
I thought it said crushed pineapple. Should I just strain it really well and use 1/3 cup or sub another 1/3 cup raisins?
Slim Palate says
You could get away with straining it I’m sure. Wrap it in something like a dishtowel you don’t care much about (I’m not sure if it will stain) and wring out the excess liquid. Measure it when it’s been strained out.
What is the measuring equivalent in cups for 3 medium carrots?
Hello! Was just wondering what I should do different for next time? When I whipped up the frosting it looked so beautiful. You could just hold it in your hand! But when I added the room temp butter (slow) it became soupy and thin. What should I do different? Thanks so much for your time and beautiful pictures.
Anyone know the nutritional facts for this? (calories at the least)