Monday, May 9, 2011

Carrot Cake (grain-free)

I love this recipe!  We are literally fighting over bites of this cake as it rapidly disappears and we even eat it for breakfast.  This recipe was originally made using dates as the majority of the sweetener, however dates have too much sugar for my weight-loss plan.  If you don't mind the sugar, just substitute the xylitol with about 10 or more large pitted dates that you have ground into a paste (and taste the final mix for desired sweetness).  It is equally if not more amazing this way.  

Carrot Cake
1 1/2 cups almond flour
1/2 cup coconut flour
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp fresh grated nutmeg
3 tbs xylitol
1/2 tsp stevia
1 tsp arrowroot powder
1 tsp baking powder (Grain-Free)
1/4 tsp sea salt
3 eggs
1/2 cup coconut milk/cream
2 tbs brewed coffee
1 tsp vanilla extract
5 tbs lard/butter/coconut oil
2 cups peeled carrots chopped in a food processor
regular sized bag of pecans

*I have changed the amount of liquid to a lesser amount. Because I live in high-altitude, extra liquid is needed to keep my baking moist but this is not necessary at sea-level.

Mix all of the dry ingredients together in a large mixing bowl with a whisk. (This is something I always do to ensure the flours and other ingredients are broken up and evenly mixed.)  Whip the wet ingredients together, except for the carrots, in a blender or bullet and then combine with the dry mix.  Lastly, add the processed carrots.  This can be poured into well greased cake rounds, cupcake molds or a brownie or loaf pan and baked at 400 degrees for 45 minutes or until it passes the toothpick test. Let it cool significantly before frosting and serving, otherwise it does not set up to a cake-like consistency. 
The pictures here are of a 3 layer cake with frosting in between the layers and poured on top (I think I doubled the recipe).  The final touch is toasting the pecans on a sheet in the oven until you can smell them, then crushing them and sprinkling liberally on top.

1 can of previously refrigerated full fat coconut milk/cream (the thicker-the better)
a pinch of cinnamon and nutmeg
1 tbs brewed coffee
sweetener of your choice: xylitolstevia, etc... (or about 8 pitted dates processed into a paste)
1 tsp vanilla extract

Whip the ingredients together in a bullet, food processor, blender or with your muscles and a whisk, sweetening to taste.

1 comment:

  1. Devon, That looks killer. Sorry I missed you guys in Denver yesterday. When I finally get set up down here, you need to come back, and bring this cake with you.