I'm not labeling this cake paleo or primal, because well, it is not. But it is gluten-free, grain-free, and hopefully it is less inflammation-inducing than your typical carrot cake. I hope you enjoy it as much as we did.
1 cup raisins
1 15-ounce can crushed pineapple (the whole can, juice included)
1 pound carrots, peeled and shredded
1/2 cup tapioca flour
1/2 cup coconut flour
1/2 cup dried unsweetened coconut
1/2 cup sugar
1/2 cup butter, melted
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon allspice
(add nuts if desired)
Preheat oven to 350º.
In a large bowl, mix all ingredients together well.
Pour batter into a greased 9x13 pan or two 8x8 pans.
Bake for 35-45 minutes.
Cool completely, and then frost with cream cheese frosting.
Cream Cheese Frosting
16 oz. cream cheese (2 blocks), softened
4 oz. butter, softened
1/2 cup powdered sugar
1 t. vanilla extract
With a stand mixer, beat ingredients together until fluffy.
Spread over cake.
Eat and enjoy! :)