Maple-glazed Carrot Cake
This cake is deliciously moist and the carrots give it a nice extra fresh flavor. You can substitute the carrot cake theme for another by omitting the carrots and cinnamon and adding different ingredients like chocolate chips or chopped walnuts and banana, or chopped sauteed cinnamon apples to make an apple cake. You can also leave it without added ingredients and just make a traditional vanilla cake that can be frosted with my decadent chocolate frosting that you can find on my blog! This 1-layer cake is made with my Simply Paleo Muffin & Cupcake Baking Mix. You can double it to make a 2-layer cake. You can also follow the recipe below if you would prefer to source and mix the ingredients on your own!
Ingredients
1-Layer Cake
  • 3/4cup cassava flour
  • 1/2cup ground flax
  • 1/3cup arrowroot starch
  • 1/3cup tapioca starch
  • 1 carrot, grated
  • 2tsp bakin gpowder
  • 1tsp baking soda
  • 1/4tsp sea salt
  • 2 eggs
  • 1/2cup olive oil
  • 1/2cup unsweetened hemp milk or other milk substitute
  • 1/2cup maple syrup
  • 2tsp vanilla extract
  • 1/3cup apple sauce(or you can substitute 1 mashed banana)
Maple Glaze
  • 1/2lb maple cream(can be purchased through amazon.com or at some farmer’s markets)
  • 1/2cup arrowroot starch
  • 2tsp vanilla extract
  • 1/4tsp sea salt
  • 1tbs unsweetened hemp milk or other milk substitute
Instructions
  1. Grease cake tin and preheat oven to 350 degrees F.
  2. Open Simply Paleo Baking Mix and add to large bowl or bowl of electric mixer. If creating recipe from scratch without mix, then add all dry ingredients into bowl. Mix until well incorporated.
  3. Add grated carrot to dry mix and mix until all carrot is covered in flour and no large clumps are visible.
  4. In separate bowl, add all liquid ingredients and mix with whisk until smooth consistency.
  5. Add liquid mixture to dry mixture and mix well until fully incorporated and smooth consistency.
  6. Pour batter into greased cake tin and bake in oven at 350 degrees F for 30 minutes or longer until toothpick test comes out clean.
  7. When cake is done baking, let cool in cake tin and then on cooling rack until fully cooled. Do not make glaze until cake is fully cooled or else glaze will not stick to cake.
  8. Once cake is cooled, Place on cake plate and place pieces of parchment paper underneath outer layer of cake to catch glaze.
  9. Add all glaze ingredients into large bowl or cleaned electric mixer bowl. Using electric mixer or handheld electric mixer, begin on low until arrowroot is mixed in, then mix on high until smooth and glossy. If glaze is too thin, add more arrowroot, 1 tbs at a time. If glaze is too thick, add more milk, 1 tbs at a time.
  10. Once glaze is at desired consistency, begin to glaze cake by pouring glaze over top of cake and letting it drip over sides onto parchment paper. If you are making a 2-layer cake, you can lightly glaze the top of the bottom layer, and then gently place the second layer on top and glaze that layer more heavily so that the glaze drips down the sides. Once glaze hardens slightly and no longer drips, you can remove parchment paper slices and serve cake. Enjoy!