The traditional carrot cake has been transformed into the healthier, most delicious version of your dreams.
IBD-AID | SCD | Gluten Free | Grain Free | Refined Sugar Free | Dairy Free
After draining my SCD yogurt accidentally overnight, I found myself with a huge batch of pretty much cream cheese. I over drained it about 4 hours too long. Although it was still tasty enough to eat for yogurt, I started to brainstorm ways to use this “cream cheese.” So, cream cheese frosting. Duh!
And what goes with cream cheese frosting? Carrot cake. And also red velvet cake, pumpkin muffins, cheesecake ….. oh my!
Side note, I am not a carrot cake person. There are people who love this stuff. Like those who choose coconut cake or something. Easter time, certain family members go bananas for carrot cake. Not me. Anyway, I found a version of a similar carrot cake on a Facebook forum (shout out to Viv Webb), for the inspiration.
Who says carrot cake is only for spring time? After all, the spices are identical to our beloved pumpkin treats!
You’ll need …
3 medium carrots, peeled
1/2 c chopped walnuts, optional
1/4 c raisins, optional
1/2 c dried peeled coconut, optional
5 large eggs
1 tsp baking soda
2 c fine almond flour
1/3 c honey
1.5-2 tsp ground cinnamon
1 tsp of ground ginger
1/2 tsp of ground nutmeg
What to do …
Preheat oven to 350*
Line 2 cake pans and grease. About 8” pans will work. Or use cupcake tins.
Finely shred the carrots and place in s small bowl.
In a stand mixer, chop the walnuts. Pour walnuts, raisins and coconut into a bowl and set aside. I had these extra ingredients in my pantry to I added them in, otherwise, I would have gone plain ol’ carrot.
Add the remaining ingredients into blender and mix well. Fold in the carrots, then the walnut/raisin mixture.
Divide the batter between the two pans and bake for ~25 minutes. Cake is done when a toothpick is inserted and comes out clean.
Allow cakes to cool completely. Place in fridge before frosting the cakes.
Need frosting inspo? Head on over to my post on cream cheese frosting to really put the icing on this cake :)