Ok, well everyone has been asking for the recipe to the carrot cake I have made for the last few Saturdays, so here it is. I have to point out that I am not good at following recipes to the exact amounts, so feel free to play around with the ingredients and adjust until you get the flavours exactly as you like them. For example I tend to add extra dates and not as much honey, because I like dates a lot :0)
Now just remember the quality of your ingredients can be very important, I have just put the simple ingredient on the recipe but it is always best to use free range, organic or raw products where possible: E.g. organic free range eggs, raw honey, organic carrots. Of course, this is entirely up to you!
Ingredients:
3 cups Almond Meal
1/2 tsp Salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
1/4 cup honey
2 Tbsp Molasses
¼ cup melted coconut oil
3 cups carrots, grated (approx. 4 medium sized carrots)
1/2 cup minced dates
Directions:
- In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
- In a separate bowl, mix together eggs, honey, molasses and coconut oil.
- Stir dates into wet ingredients, this helps the dates to separate and not clump.
- Stir wet ingredients & carrots into dry ingredients.
- Place batter into 2 well greased (I use extra coconut oil), 9-Inch Stainless Steel Cake Pan.
- Bake at 160° for 35 minutes.
Please note: I put all the batter into one spring form pan and bake at 150° for about 1 hr and 15mins, again you can use any pan you have available in your kitchen, I think this would even work in loaf tins.
Cool to room temperature and spread with whatever frosting options you prefer below. Serve and enjoy!
I have 2 frostings that I like to use with this cake depending on what I have in the fridge, I’ll be extra nice and give you both.
Option 1:
Cream Cheese Frosting.
1 tub cream cheese,
2 – 4 tablespoons of honey (just add to taste)
1 tsp lemon juice.
Directions:
- Mix all the ingredients together with a hand blender to fluff it up
- Spread evenly on cooled carrot cake or cakes.
If you made 2 smaller ones, stack them on top of each other with a layer of frosting in the middle and frost the top and edges.
Enjoy!
Option 2:
Cream & Yogurt Frosting.
1 cup pure cream
1 cup natural sweetened yogurt
2 – 4 tablespoons of honey (just add to taste)
1 tsp lemon juice.
Directions:
- Mix all the ingredients together with a hand blender until it is forming soft peaks
- Spread evenly on cooled carrot cake.
Enjoy!