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Satisfy your cravings with this healthy alternative
Who doesn’t like the delicious flavour and texture of carrot cake complete with creamy frosting? Even better is that you get a serving of vegetables conveniently disguised as dessert. You’d think this was a win, win situation, but unfortunately conventional carrot cakes usually hold a multitude of sinful ingredients that more than cancel the goodness of the carrot out. That is, until the Paleo carrot cake was born!
This grain-free, gluten-free and low sugar carrot cake recipe is totally drool-worthy and gets a nod of approval from the nutritionist. It’s even better than mamma used to make, so go on, get baking. You know you want to…
- 1/2 cup coconut flour, sifted
- ½ cup almond meal, sifted
- 3/4 cup walnuts, chopped
- 1/2 cup organic butter melted, or coconut oil
- 1/4 cup coconut or almond milk
- 3 large carrots, peeled and grated
- 3 organic, pastured eggs
- 1 tsp. cinnamon
- 1 tsp. Nutmeg
- 1 tsp baking soda
- 1 tsp vanilla extract
- Pinch of pink Himalayan salt
- 1 tsp stevia powder or to taste (optional)
- 1 tsp vanilla extract
- Pinch of stevia (optional)
- 2 cups thick coconut yoghurt or coconut cream
- 1 tbsp ginger, grated
- Shredded coconut and walnuts to sprinkle on top as garnish
- Shred the carrots either with a grater or in a food processor, using the appropriate blade.
- Place carrots in a bowl and combine with stevia (if sweetening), pressing firmly to allow the mixture to soften.
- Preheat oven to 160°C.
- Coarsely chop the walnuts up.
- Combine sifted coconut flour, almond meal, chopped walnuts, cinnamon, nutmeg, Himalayan salt and baking soda in a bowl.
- In a large mixing bowl or kitchen mixer, blend eggs, vanilla, melted butter/coconut oil, coconut/almond milk and vanilla extract until well combined.
- Add dry ingredients to wet and blend.
- Stir grated carrots into cake batter.
- Grease large cake tin with coconut oil and grease proof paper on the bottom for easy removal.
- Pour batter into tin and place in the oven.
- Bake for 35 minutes.
- While the cake is baking, prepare the coconut frosting by combining all ingredients in the blender until thick and smooth. Set aside in the fridge to keep cold.
- Test cake center with a tooth pick. If the tooth pick comes out clean, then the cake is ready.
- Once cooked, remove the cake from the oven and allow to cool.
- Frost cake with coconut frosting and garnish with shredded coconut and walnuts to serve.