This Christmas, I got everything I wanted and so much more. I was with my family and got to cook plenty of goodies. The gifts under the tree were just a bonus… I hope your holiday was fabulous! This cake came out of it… I went on a bit of a Bon Appetit rampage with paleo-fying some delish cookies and this carrot-walnut loaf cake into my own version. It was such a hit, I couldn’t keep it from you… so I give you this Paleo Carrot Walnut Loaf Cake to enjoy!
I put my guests to work, grating carrots, and measuring dry ingredients – I had a little factory going. It’s always fun to bake with the ones you love and then enjoy the result. Whipping coconut cream can be done while the cake is resting. Simply grab a refrigerated can of coconut cream (one of the best brands here) and add a little drop of vanilla extract, and WHIP it in a cold bowl until thick. You can also store it like that in the fridge and it stays really well.
You will love this moist and fluffy crumb, the coconut oil and vanilla give it this magical taste… while the spices will warm you up and fill you with that winter warmth in your tummy. The chopped walnuts add such a great crunch on top.
I’m gearing up for a Whole 30 in January, so I figured I’d use up my remaining flour in a REAL DELISH way before I part ways with desserts for quite some time. Though as my husband said, “at least we’re eating veggies too!”.
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