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.
- 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
- Preheat the oven to 175 degrees Centigrade (350 F), grease and line your cake pan with coconut oil or butter.
- Mix the dry ingredients together in a mixing bowl
- Blend the Maple syrup, coconut oil, eggs and vanilla in a blender.
- Add the wet ingredients to the dry, mixing the lot with a spatula until no lumps remain
- 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.
- To prepare the frosting, in a medium saucepan, heat the coconut cream and Maple syrup. Simmer for 10 minutes.
- In a teacup combine arrowroot with a little water to form a smooth paste
- Pour arrowroot mixture into saucepan
- Whisk vigorously to combine, then bring to a boil, briefly, until looking shiny
- 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.
- Place bowl in refrigerator for about 1 hour, until frosting solidifies a little.
- Remove from refrigerator and blend with a hand whisk, until fluffy
- Spread over cake with a spatula and dust with a little lucuma powder.