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Maple Carrot Cake from My Paleo Patisserie

Jenni Hulet
  • minutes
  • Serves 12 to 15

INGREDIENTS

3

Carrots (260 g), medium

3/4 tsp

Ginger, powder

1/3 cup

Pineapple

1/3 cup

Raisins

1

Egg white, large

4

Eggs, large

1 tsp

Lemon juice

3 1/2 cups

Almond flour/meal

1/2 tsp

Baking soda

1 tsp

Cinnamon, ground

1 cup

Maple sugar, firmly packed

1/2 tsp

Nutmeg, ground

1

Recipe swiss meringue buttercream

1/2 cup

Coconut, unsweetened

3 cups

Coconut flakes

1/3 cup

Pecans

1/4 cup

Palm shortening or ghee