Gluten Free Carrot Cake With Coconut Frosting

I’m going to start the new decade off with sharing this recipe for my gluten free carrot cake. High in protein, fibre and healthy fats: this humble carrot cake is also free from refined sugar. Made from scratch, the end result is light and moist, and a slice of this will not upset your blood sugar balance and should satisfy those afternoon cravings! I like to think of the months before the beginning of spring as a time to nourish ourselves with wholesome and hearty foods, rather than a time to deprive ourselves.

For this recipe, I don’t add walnuts as I’m severely allergic (but you can of course!) I use all whole food ingredients: carrots, coconut oil, ground almonds and flax seed. I have also made this cake with a cream cheese frosting and you can also sub the coconut oil for butter if you wanted. Here I’m sharing the recipe for a coconut cream icing, which takes a little more to time to prepare than the cream cheese, but if you’re avoiding cow’s milk, it’s is a lovely alternative. It’s naturally sweet, so you only need a little Maple syrup to sweeten. It’s also gluten and refined sugar free, and a healthy dessert alternative that your little ones will enjoy as well.

Ingredients:

• 2-3 large carrots, grated
• ½ cup of melted coconut oil (or you can use butter)
• ½ cup of ground linseed/flaxseed
• 1 cup of ground almonds
• 2 eggs
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ tsp nutmeg
• ¼ cup of Maple syrup
• 2 tablespoons of coconut sugar

Coconut cream frosting:

• 1 small can of coconut cream
• 3 tsp Arrowroot powder
• 1-2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 cup of coconut oil

Method:

1. Preheat the oven to 175 degrees Centigrade (350 F), grease and line your cake pan with coconut oil or butter.
2. Mix the dry ingredients together in a mixing bowl
3. Blend the Maple syrup, coconut oil, eggs and vanilla in a blender.
4. Add the wet ingredients to the dry, mixing the lot with a spatula until no lumps remain
5. Add the grated carrots and stir well and pour mixture into prepared cake pan. Bake for 40 minutes, remove from the oven and allow to cool.
6. To prepare the frosting, in a medium saucepan, heat the coconut cream and Maple syrup. Simmer for 10 minutes.
7.  In a teacup combine arrowroot with a little water to form a smooth paste
8. Pour arrowroot mixture into saucepan
9. Whisk vigorously to combine, then bring to a boil, briefly, until looking shiny
10. Remove pan from heat and very gradually whisk and blend in the coconut oil, pour into a small mixing bowl and allow to cool for 10 minutes.
11. Place bowl in refrigerator for about 1 hour, until frosting solidifies a little.
12. Remove from refrigerator and blend with a hand whisk, until fluffy
13. Spread over cake with a spatula and dust with a little lucuma powder.