1 cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
¾ cup almond flour
1/3 cup coconut sugar
¼ cup carob (or cocoa) powder
½ cup olive oil
3 cups paleo flour blend
½ cup carob (or cocoa) powder
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
1 teaspoon vanilla bean powder
¾ cup maple sugar
3 large eggs
1 ½ cups olive oil
1/3 cup unsweetened almond milk
2 ½ cups shredded carrots
Preheat oven to 350 degrees F. Oil two loaf pans.
Make the crumble. In a medium bowl, stir together the flours, sugar, and carob powder until combined. Stir in the oil until clumps form. Set aside.
Make the cake. In a large bowl, whisk together the sugar, eggs, and oil. Whisk in the flour, carob, baking soda and powder, cinnamon, ginger, cardamom, and vanilla. Finally stir in the milk and carrots. If the batter is a little dry (this depends on the carrots), add up to 1/3 cup additional milk.
Divide the batter between the pans and then top with the crumble. Bake one hour to one hour 15 minutes, until a toothpick inserted into the cake, not only the crumble, comes out clean or with a few crumbs. Slice and serve warm or cool completely in the pan.
Loaf may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour.
Recipe adapted from Food and Wine