Carrot Cake

20140314-132128.jpg

I never thought of making a carrot cake, until it was suggested to me. I have always been a little freaked out about the idea of carrots in a cake. I just didn’t think that the two would go together. I felt that way about cheesecake too when I was a kid, until I learned it was not “cheese” as I thought of cheese at that age. Safe to say it’s not made out of cheddar. I loved cheesecake, but I don’t eat dairy anymore for health reasons and because I eat Paleo. So a “cream cheese” frosting was something I had to brainstorm to find the right consistency and texture.

However, I love a challenge and I was pleasantly surprised. I enjoyed this adventure and stepping out of my comfort zone. It came out great! This recipe is another great dessert to ring in the new Spring season. There are people out there who do not enjoy chocolate as much as I do, so this is a great alternative for them. This cake has a nice hint of sweet but is also savory and filling. I hope that you enjoy it and are as pleasantly surprised as I was!

If you haven’t checked out the website yet, you should http://www.littlesproutskitchen.com OR like the Facebook page at http://www.facebook.com/littlesproutskitchen1

Carrot Cake
3-4 large carrots, shredded
1 cup walnuts, chopped into small bites
¼ cup honey
½ cup shredded coconut
¾ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp ginger
2 tsp baking soda
1 tsp cream of tartar
Pinch of salt
1 cup almond flour
¾ cup coconut flour
½ cup raisins
1/3 cup arrowroot flour
2 eggs

1. Preheat the oven to 375 degrees.
2. Mix all the ingredients in a large bowl. Pour and evenly spread into a large baking dish.
3. Bake for about 25-30 minutes.
4. Cool in frig for 15-20 minutes.

“Cream Cheese” Frosting
1 cup cashews (soak for at least 4 hours, but overnight is best)
4 tbsp honey
2 tbsp vanilla extract
2 tbsp lemon juice
1/3 cup coconut oil, semi-melted
½ cup coconut butter
½ cup palm shortening
¼ cup maple syrup

1. Pour drained cashews into a blender. Mix until smooth.
2. Combine the additional ingredients in a large bowl with a hand mixer.
3. Add the cashew cream from the blender into the bowl and combine everything.
4. Once the cake has cooled, frost the top with the “cream cheese” frosting. Use some additional walnuts to top the cake and a little extra cinnamon to dust the top. Return to the frig and allow to cook for another 15 minutes before serving.

Advertisements

2 responses to “Carrot Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s