This is another amazing recipe from M. Dig. Careful, though, it disappears fast! It’s a great one for birthdays and other get-togethers. I bet no one would even suspect it’s a paleo recipe!
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I decided to mix the ingredients and the action steps in this recipe together since you end up making it in stages.
- 1 lb of baby carrots
- ½ cup of Dekuyper Kirshwasser or rum
- ½ stick of butter, preferably grass-fed
- 3-4 cloves
- ½ tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp honey
- 1/2 cup dried cranberries
- 1 tsp vanilla
Caramelize all of these in a small cast iron pot at medium heat for 30 min or until carrots are tender. Let cool and then puree in a blender.
- 1 cup almond meal
- 1/2 tsp baking soda
- 1tsp baking powder
Mix almond meal with baking soda and baking powder. Mix with carrot puree.
- 3 eggs, separate whites and yolks
- 1 tsp lemon juice
- ½ tsp cream of tartar
- 1 tbsp sugar powder
Whip 3 egg whites with lemon juice and cream of tartar until firm peaks form. Add sugar, beat for 2 more minutes.
#4. Gently fold carrots and almond meal mixture into the egg white mixture. Pour batter into 7-11” baking sheet.
#5. Bake at 325 degrees for 45 min.
#6. Let cool completely (make the butter cream while you wait). Cut into 2 “squares” so that you can get a 2-tier cake.
- 1 stick of butter
- 3 egg yolks
- 4 tbsp sugar powder
- 1 tsp vanilla
- 1 tbsp cognac (optional)
#7. Beat butter at moderate speed for about 3-4 min. Beat egg yolks and sugar for 2 min, add to butter and beat for 3 more min. Add vanilla and cognac, mix well.
#8. Cover one tier of cake with cream, put second on the top and spread rest of the cream over the cake.