Who says, “You can’t have your cake and eat it too?” They’ve obviously never been to my house.

I married into a lovely Finnish family, who adore afternoon coffee and cake. It’s the art of social hour, richly steeped in Scandinavian heritage — a beautiful thing, really. It’s a tradition I’ve had no trouble embracing.

On a whim, I put my Paleo twist on a family spice cake recipe by omitting all dairy, grain and sugar. Opting instead for Paleo friendly ingredients such as coconut milk, coconut flour and pure maple syrup. I packed a Paleo one-two punch — adding shredded carrots and zucchini, plump raisins and crunchy walnuts.

The end result left my entire family grinning with mouthfuls and asking, “Is this Paleo?!”

GROCERY LIST makes 1 dozen


1/2 cup coconut flour

1/2 tsp sea salt

1/2 tsp baking powder

1/2 tsp nutmeg

1 tsp cinnamon


6 eggs

1 tsp. vanilla

1/3 cup pure maple syrup

1/4 cup canned coconut milk

1/4 cup coconut oil, melted


3 carrots, peel and shred (I found rainbow carrots and used 1 orange, 1 yellow, 1 purple)

2 zucchini, trim ends and shred

3/4 cup raisins

1/2 cup chopped walnuts, optional

BAKING INSTRUCTIONS prep time, 5 minutes — bake time, 35 minutes

1) Pre-heat oven to 350 degrees.

2) In a large mixing bowl, sift together dry ingredients.

3) In a separate bowl, whisk together wet ingredients.

4) Add wet ingredients to dry ingredients, beat for 2 minutes. Stir in zucchini, carrots, raisins and walnuts.

5) In a non-stick or paper lined muffin pan, fill muffin cups halfway and bake in a 350 degree pre-heated oven 30-35 minutes.


6) Let cool a few minutes before removing from pan. Cool completely on a wire rack and store in an air-tight container for up to 3 days or store in freezer for later use.


From my kitchen, to yours ….. PROOF!! You can have your cake and eat it too!! ENJOY!!

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