Anti-inflammatory carrot cake, a.k.a. gluten, dairy, and sugar free.
Springtime is the perfect time for a new desert or snack and this delicious cake has you covered. You could even use this batter to make muffins if you prefer.
1 cup almond flour
1/4 cup coconut flour
1/2 cup arrowroot starch
1 tsp cinnamon
1 tsp baking soda
pinch of sea salt
1/4 tsp ground ginger
1/8 tsp nutmeg
4 large eggs
*6 Tbsp sugar free maple syrup, recipe here
1/4 cup melted coconut oil
1 tsp vanilla extract
1 1/2 cups grated carrots, about 3-4 carrots
1/4 cup chopped walnuts
1/4 cup raisins, optional; will add a little sugar
Preheat your oven to 350 degrees and grease a round cake pan with coconut oil. Mix the dry ingredients together in a bowl. Combine the wet ingredients in a separate bowl. Pour the wet into the dry ingredients and mix to combine. Fold in the carrots, raisins, and walnuts. Pour into your prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. When cool, top with icing if you choose (its quite good on its own) and garnish with chopped walnuts. Enjoy!
Dairy Free Cashew Icing
1 cup raw cashews, soaked in water for 5 hours or more to soften
1/4 cup plain unsweetened cashew or almond milk
1/8 cup melted coconut oil
*1 1/2 Tbsp sugar free maple syrup
1/2 Tbsp lemon juice
1/2 tsp vanilla
tiny pinch sea salt
Drain and rinse your cashews. Combine all ingredients in a high speed blender or food processor and blend until smooth and creamy. Taste test and adjust accordingly. You might want a few more drops of maple syrup. Refrigerate to firm it up and then spread on top of your cake.
*Feel free to use regular maple syrup, honey might work too, but obviously it will not be sugar free.
Recipe adapted from cleaneating.com