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I like chocolate cake and I like carrot cake. Okay, maybe I just like cake. But even more so when it’s a yummy cake that won’t play with my belly later. So when I wanted something chocolate but with a few extra nutrients, I came up with this Paleo Chocolate Carrot Cake recipe.
It’s moist, dense, and just a little fudgy and when topped with my favourite Avocado icing it’s the best Mothers Day morning tea you can have. Definitely not your light and fluffy cake. Once it was iced Noah declared it then needed to be decorated with slices of banana and who would I be to argue with that"
We enjoyed it at a local park one cool morning. Then for the next three days.
Paleo Chocolate Carrot Cake
You’ll need:
For the Cake:

100g Coconut Oil, melted 200g Maple Syrup
3 Eggs
140g Almonds
60g Tapioca Flour
1 tsp Baking Powder
4 Tbsp Cacao Powder
1 Tsp Cinnamon
2 Carrots

For the Avocado Icing:

50g Honey
2 Ripe Avocado’s, Stoned and peeled.

Method:

Pre-heat the Oven to 180C. Grease a springform tin and line with parchment or baking paper.
Add the Almonds to the Thermomix Mixing Bowl and Mill for 10 Seconds/Speed 9. Scrape down sides and transfer them into another bowl. Set aside.
Chop the carrots into inch lengths and add to the mixing bowl. Grate them for 8 Seconds / Speed 4.5. Scrape down the sides.
Add the milled Almonds back to the bowl along with the coconut oil, maple syrup, eggs, tapioca flour, baking powder, cacao...