Clean Carrot Cake

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I love a good challenge. The kind that scares me slightly, makes me question my capabilities and forces me to do my best. It might sound ridiculous, but that’s what this cake did.

I love a good carrot cake, but a good carrot cake is hard to come by! I don’t quite understand it myself, but many carrot cakes turn out very dry. I also want to taste more than just carrots in my cake. There are so many flavors that compliment carrots. A carrot cake should be creative and fun!

I chose ginger and pineapple as my two complimenting flavors. The ginger leaves a tiny bite at the end of each mouthful. The pineapple draws out the natural sweet in the carrots and creates a soft textured “crust” underneath the cake.

This cake can stand alone without frosting. That was really important to me simply because it’s hard to make a cream cheese frosting without cream cheese, and a lot of people have a hard time with dairy (myself included). So while the cake can be frosted, it doesn’t have to be. How neat is that?!?

Biting into this cake, you’ll notice the consistency is spot-on for a regular cake. I love the idea of a cake that can bring people to the light-which is that eating real food doesn’t have to be gross. It can be delicious and nutritious! This cake is gluten free, dairy free and butter/oil free. I used apple sauce instead of any kind of fat. That also helped get the right moisture for a carrot cake. A carrot cake should be moist throughout, but hold itself well while cutting into it.

Invite some friends over, sway them to the dark light side of life and indulge in some carrot cake! This is a great starter dish for those skeptical about a healthy lifestyle. As always, I linked some of the ingredients to Amazon for quick purchasing. Enjoy!

Clean Carrot Cake

Yield: 12 slices of cake

Ingredients

  • 1 cup coconut sugar
  • 1/4 cup honey
  • 3 eggs
  • 3/4 cup applesauce
  • 1 1/2 cup brown rice flour
  • 1 cup almond flour
  • 2 tsp baking soda
  • 3 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 3 tsp ground ginger
  • 1 cup crushed pineapple
  • 2 cups carrots, shredded
    Cream Cheese Frosting
  • 1 8oz. package cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • pinch of salt

Instructions

  1. Preheat the oven to 350°. Spray 2 round cake pans or 1 9x13 cake pan.
  2. In a large glass bowl, mix all dry ingredients together. This includes the spices.
  3. Using a food processor or powerful blender, shred 2 cups carrots. Personally, I use baby carrots. If you use regular carrots, peel them first.
  4. Add the carrots to the dry mix along with the eggs, applesauce, vanilla and honey. Do not add in the crushed pineapple.
  5. Mix together using a rubber or wooden spatula.
  6. Drain the crushed pineapple by pressing into the measured amount with a spatula, letting the excess liquid run off into the sink.
  7. Gently sprinkle the crushed pineapple on the bottom of the cake pan, making almost a thin layer.
  8. Pour the cake into the cake pan. If using 2 rounds, pour half the batter into each and be sure to use 1/2 cup of pineapple in the bottom of each pan as well.
  9. Bake for 30-40 minutes.
  10. Allow to completely cool before frosting.
    For The Frosting
  1. In a medium bowl, cream the butter and cream cheese together. Using a hand mixture or mixing stand works really well.
  2. Add in the vanilla, salt and 1 cup of powdered sugar.
  3. Blend until mixed together, then add 1 more cup of powdered sugar and mix again.
  4. Continue until the desired consistency is achieved. This recipe usually take 4 cps of sugar, but you may be satisfied with 3 1/2 cups, or even 4 1/2 cups.
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One comment

  1. I can’t wait to try! just a little note.. under Instructions, #10, you have an error. It should read: …allow to completely cool [before] frosting… (you accidentally typed [is] when i think you meant [before]).

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