Live Real. Eat Real.

Grain-Free Carrot Cake

The December theme is up!  I am quite pleased with it; the photo in the header is my Dairy-Free Egg Nog in front of our fireplace.  Om nom nom nom nom.  ‘Tis the season, and all that jazz.

Anyhoo.

My apologies to the readers who are allergic to nuts; I’m still researching alternative non-grain flours (and am still trying to decide if buckwheat flour is acceptable), so this recipe is made with almond flour.  For everyone else, this is an excellent carrot cake – you can’t tell it’s not made with refined flour/sugar.

You’ll also note that the piece pictured is frosted, and that I am not including the recipe for that.  If you insist, it consists of 4 ounces goat butter (room temp),  4 oz. soft goat cheese (chevre – also at room temp), 1 teaspoon vanilla and 2 cups evaporated cane juice that’s been run through the food processor until it is roughly the texture and consistency of powdered sugar (the 2 cups is measured after it’s been processed), then mixed at high speed in a stand mixer until it is light and fluffy.  It has a great flavor and texture but, while Beloved is quite enthusiastic about it, I’ve scraped most of it off of the two pieces I’ve eaten – it is just way too sweet for my tastes these days.  And the cake is simply marvelous without it, so the next time I bake the cake – and I will bake it again – I will probably leave it unfrosted.  If you make the frosting, you can, of course, use cow’s butter and cream cheese if you prefer.

Note:  The servings aren’t huge, but it’s dessert – not an orgy. 😛

Grain-Free Carrot Cake

Grain-Free Carrot Cake

serves 10

2 large eggs
1/4 cup light olive oil
1/2 cup coconut sugar
1 tablespoon vanilla extract
1 tablespoon freshly squeezed lemon juice
2 1/4 cups almond flour
1/2 teaspoon kosher or sea salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup shredded carrots
1/2 cup raisins
1/2 cup crushed pineapple, well drained
1/2 cup chopped walnuts

Preheat the oven to 350ºF. Generously grease a 9″ cake pan.

In a large mixing bowl, whisk together the eggs, olive oil, 1/2 cup coconut sugar, vanilla extract, and lemon juice until well combined. In a separate mixing bowl, stir together the almond flour, salt, baking soda, cinnamon and nutmeg. Stir the dry ingredients into the wet ingredients in 2 or 3 additions, stirring and scraping down the sides and bottom of the bowl each time, until the batter is smooth – it will still be “grainy” because of the almond flour, but make sure there are no lumps. Stir in the carrots, raisins, pineapple and walnuts; spread into the prepared cake pan.

Bake the cake for 25 to 35 minutes, or until golden brown and a toothpick inserted in the center of the cake comes out clean. Place the pan on a wire rack and cool for 10 minutes. Run a thin, flexible spatula around the edges of the cake, then invert a serving dish on top of the pan. Carefully flip the pan over on top of the serving dish and carefully lift away from the cake.

Allow to cool completely before icing and serving.

Nutrition (per serving): 296 calories, 21.1g total fat, 37.2mg cholesterol, 180.1mg sodium, 314.1mg potassium, 20.1g carbohydrates, 4g fiber, 14.1g sugar, 2.6g protein.

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