It's our birthday (last week)!!! The Primal Desire has been the light of our eyes for one whole year. Raj figured we needed a birthday cake. I didn't agree: what one year old really NEEDS cake? And well, I haven't been super motivated to bake lately. I whined and sniveled and put it off, but finally, I pulled it together. We wanted something a little on the healthy side, and spring always makes me feel like carrot cake. We had to put our own spin on it, and here we are to celebrate one year of paleo recipes, paleo curry carrot cake!
Carrot cake with a Primal Desire twist. A little South Asian flair, and another sweet and spicy combo!
- 2 cups grated carrot
- 1/4 cup raisins
- 1/4 cup chopped dates
- 1/8 cup maple syrup
- 1 banana mashed
- 3 eggs
- 1/2 cup melted butter (or ghee)
- 1 tsp vanilla
- 1/2 tsp turmeric
- 1 tsp nutmeg
- 1/2 tsp garam masala
- 1 tsp ground ginger
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup coconut flour
- 3/4 tsp soda
- 1/4 cup butter (or ghee)
- 1/4 cup maple syrup
- 1 tbsp coconut milk
- pinch salt
- Preheat oven to 350 F.
- Combine all dry ingredients and spices set aside.
- Melt butter (or ghee).
- Add mashed banana, grated carrot, dates, raisins, maple syrup, vanilla, and eggs. Mix well.
- Add in dry ingredients until mixed.
- The batter will be quite thick, pour into a parchment paper lined 5-inch cake pan.
- Bake for 50 min at 350 F, or until a toothpick comes out clean.
- In a small saucepan, melt butter (or ghee) add maple syrup, coconut milk, and a pinch of salt, bring to a boil.
- Turn down, and simmer until mixture starts to thicken up slightly (15 min or so) stirring constantly.
- Let cool slightly before drizzling over the cake.