Paleo Carrot Cake Skillet

Carrot cake has been my favorite cake since I can remember. I would make it for birthdays, Easter, you name it. I LOVED carrot cake. I realized I hadn’t had it in years due to my food intolerances, so making a gut-friendly version has been top of my list for what seems like ever so I’m SO happy to finally have this option in my life.

If ya’ll have been following along for awhile you know I’m OBSESSED with carrots (I truly think I’m starting to turn a shade of orange). I will (and do) eat them in any and all forms. I toss carrots in smoothies, cookies, paleo "oat”meal (I just grate some in and it makes it so thick!), cookie bars… you name it and I will probably find a way to sneak some carrots in.

But this paleo carrot cake? Definitely my favorite way to consume carrots.

Once you taste this paleo carrot cake you’ll understand why I’m so obsessed. Even if you aren’t normally a carrot cake fan, I promise you’re going to love this (and it might just turn you in to a carrot cake fan after all!).

As always, it’s grain free, gluten free, dairy free, refined sugar free AND Specific Carbohydrate Diet friendly. Because we should all be able to have our cake and eat it too. ;)

Tag me on Instagram if you make this (or any of my recipes)! I love seeing your yummy recreations.

Xo nat

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Paleo Carrot Cake Skillet

Yield: ~8 servings

Author: Natalie Kelley

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 egg
• 1/4 cup honey
• 1/2 cup nut butter of choice
• 1/4 cup melted coconut oil
• 3 tsp pure vanilla extract
• 1 cup + 3 Tbsp almond flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp baking soda
• 2/3 cup grated carrots
• 1/2 cup chopped pecans (can sub for other nuts)

Instructions

1. Preheat oven to 350F and prepare your skillet by greasing with coconut oil (this makes one 6-inch skillet)
2. In a bowl, combine your egg, honey, nut butter, melted coconut oil and pure vanilla extract. Stir until fully mixed.
3. In a separate bowl, mix your almond flour, cinnamon, nutmeg, salt and baking soda.
4. Mix your dry and wet ingredients together and add in the grated carrots and nuts.
5. Pour into your skillet and make sure it is evenly distributed.
6. Bake for 25-30 minutes, let cool, top with coconut yogurt, homemade coconut whipped cream or melted coconut butter and enjoy!

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