December 10, 2014

carrot cakeneeded a carrot cake recipe today, one that was clean, paleo, dairy free, sugar free, and grain free, and was also fluffy and springy but not dry, and had deliciously creamy, smooth and thick but not overly sweet or dairy filled frosting (expectations much?). I searched far and wide in the big wide world of Google – but I had no luck. So I got my creative pants on and whipped this bad boy up. It is exactly what I was searching for (*pats self on back*). This is perfect to take along for chrissy gatherings, to make for birthdays, or to just enjoy because its a Wednesday, or Thursday, or Friday, or Saturday, or… you get the picture – this cake is ace regardless of the day and you’ll want to make it soon – because you deserve it. P1050215 Whilst it looks confusing with all the ingredients, I guarantee you this is not a difficult one to make.  If you’re after more simple real food recipes check this out. (also head over to the FB page ).

This monster cake serves 12 (before you think you can go ahead and eat it all by yourself in one sitting) – using a 20 cm cake tin with removable base

Ingredients for the cake:

  • 3 carrots grated
  • ½ cup pecans chopped (a couple reserved to top)
  • 2 eggs whisked
  • ½ cup honey
  • 3 TBsp fresh squeezed orange juice
  • 2 cups almond flour/ground almonds
  • 3 TBsp coconut flour
  • 2 tsp cinnamon
  • 1/2 tsp allspice (optional)
  • 1 tsp sea salt
  • 1 1/2 tsp baking soda
  • 4 TBsp coconut oil
  • 1 tsp freshly grated ginger

For the Frosting:

  • 1.5 cups cashews soaked for at least a few hours till soft then drained and rinsed
  • ¼ cup water
  • 1/3 cup honey
  • 6 TBsp coconut oil melted
  • Zest of one orange
  • 1 TBsp fresh squeezed orange juice
  • Good pinch sea salt

 How To:

  1. Preheat the oven to 180 degrees
  2. In a food processor with a grating blade on, grate the carrots. Remove the grating blade and add the chopping blade. Add the pecans and pulse the grated carrot and the pecans until roughly chopped.
  3. In a mixing bowl whisk the eggs until fluffy. Add all remaining ingredients (except the carrot and pecan mix) and mix well to combine. Then stir through the carrot and pecan mix.
  4. Add the cake batter to a lined cake tin with a removable base. Cook for 40-45 minutes until cake springs back when touched and a toothpick comes out clean.
  5. Allow to cool in the pan for 15-20 minutes.
  6. Remove from the pan and place on a cooling tray until cooled.
  7. While the cake is cooling combine all the frosting ingredients in a high speed blender and mix until smooth. Scoop into a bowl and store in the fridge to cool (it will thicken in the fridge).
  8. When the cake is cool add the frosting and then return to fridge until ready to serve.

Get this baby cooking and have a fabulous time eating it. Leave me a comment below on how it goes or if you have any questions! And please feel free to share with your friends via the buttons below. With Love, photosig VEGAN option: swap the honey for maple syrup and swap the eggs for chia eggs (2 TBsp chia seeds 6 TBsp water per egg).