This recipe follows the paleo diet. If you aren't a carrot person, you can easily substitute with sweet potatoes. Optional: sprinkle cinnamon on top before serving. Enjoy!

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Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole dish with 1 teaspoon coconut oil or cooking spray.

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  • Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 45 minutes. Drain and transfer carrots to a food processor. Add 1/2 cup coconut oil, coconut flour, lemon juice, vanilla extract, honey, nutmeg, cinnamon, baking soda, and salt to food processor; blend until smooth.

  • Blend eggs, adding 1 at a time and processing after each addition, into carrot mixture. Spoon carrot mixture into the prepared casserole dish, allowing room to rise.

  • Bake in the preheated oven until top is golden brown, 45 to 60 minutes.

Nutrition Facts

245 calories; protein 4.9g 10% DV; carbohydrates 17.5g 6% DV; fat 18.2g 28% DV; cholesterol 93mg 31% DV; sodium 495.1mg 20% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/16/2016
Absolutely delicious. I couldn't stop eating it! The only change I made was apple cider vinegar instead of lemon because I didn't have lemons at the time. So good. This is a keeper!!! Not a dessert; perfect as a side dish. Read More
(5)

Most helpful critical review

Rating: 1 stars
01/13/2015
I prepared this recipe exactly as written. It looked and smelled wonderful. But both my husband and I did not care for it. Read More
(2)
15 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/16/2016
Absolutely delicious. I couldn't stop eating it! The only change I made was apple cider vinegar instead of lemon because I didn't have lemons at the time. So good. This is a keeper!!! Not a dessert; perfect as a side dish. Read More
(5)
Rating: 1 stars
01/13/2015
I prepared this recipe exactly as written. It looked and smelled wonderful. But both my husband and I did not care for it. Read More
(2)
Rating: 5 stars
07/24/2014
I wasn't sure if this recipe was a side dish or a dessert...now that I've made it, I'll call it an elegant side dish! It is definitely worth the time it requires to make it...slightly sweet, but savory enough...it would be wonderful for Thanksgiving fare. Will save this one and use often! Read More
(2)
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Rating: 5 stars
04/25/2014
This is such a special recipe. It turned out great and looked beautiful. I found it because i had some coconut flour to use up. It takes a lot of time to make and mine should have cooked longer. I took it out after 45 minutes even though the center looked jiggly because everyone was waiting for it. I think it needed the 60 minutes. It has a sweet taste without a lot of sugar. I will defiantly make this one again and try it with sweet potatoes. Read More
(1)
Rating: 4 stars
09/24/2014
Initially thought this was a bit bland, but then as leftovers found I ate every last bit, so guess I liked it more than I thought I did. Made it for a Paleo food swap (gym food challenge) and it got rave reviews from everyone else. Read More
(1)
Rating: 5 stars
01/09/2017
This was delightful! The aroma while baking was driving me crazy! Airy and light., delicious. It needed the entire 60 minutes to be thoroughly done. Recipe was perfect.. Served with roasted chicken and jasmine rice. Thank you for sharing this! Read More
(1)
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Rating: 5 stars
04/22/2018
I have made this wonderful side many times with multiple variations. Making it tonight with added spiral cut zucchini. I would suggest tenting with foil for at least the first half hour in the oven to prevent overbrowning. Enjoy! Read More
(1)
Rating: 5 stars
04/07/2014
This is delicious Read More
Rating: 4 stars
01/15/2018
Love the flavor and texture. Read More