You know this is going to be good, right? This is hands down the best carrot cake we have ever eaten. Ever... Gluten-free, no processed sugar, full of nutrients, perfect for WILDFIT Fall.
Basically, this recipe is from here. It's one of the super rare cases, when I did not go wild and modify everything I could. I followed the recipe and only changed some small things around the flavouring and the frosting to keep the white sugar out. Otherwise it is just perfect.
You will need two 17-18cm round spring forms for this to bake it in.
Ingredients:
Dry:
2 cups almond flour
1/2 cup coconut flour
1/2 cup shredded coconut
1 tsp aking soda
1 tsp ground cinnamon
1 tsp Chinese 5 spice or gingerbread cookie spice
1/2 tsp salt
Wet:
5 medium eggs
5 tbsp tahini (mandatory!)
3/4 cup maple syrup
1/3 cup melted and cooled coconut oil
1 tsp vanilla extract
1/4 cup almond milk (or coconut, or any milk you like)
3 cups shredded carrots
Add-ins:
1/2 cup raisins
1/2 cup pecans or walnuts
Frosting:
100g cream cheese
100g cottage cheese
1-2 tbs almond or coconut milk
5 tbsp soft butter
4-5 tbs monk fruit sweetener or coconut sugar (coconut sugar will give the frosting a bit of beige colour, but who cares!)
Method:
Preheat the oven to 175C.
Mix the dry ingredients. In a separate bowl, mix the wet ingredients and add in the raising and nuts. Mix everything together. It will be of a weird consistency: it is not a dough but not a batter either. Trust the process, it will be delicious.
I have two 18cm round spring forms that I divided the batter into. Smooth the tops and into the oven for 20 mins. After 20 mins, I turned off the oven and let the cake sit in there for another 10. In the meantime I made the frosting:
First I blended the cottage cheese with the milk. Then added the cream cheese, butter and sweetener into a mixing bowl of an electric mixer, add in the cottage cheese and mix everything well, until smooth. You may need to adjust the sweetness level, so add the sweetener gradually.
When the cakes are out of the oven, let them cook completely. After that, you can frost them.
I made it in the morning and we had it in the afternoon. It was absolutely delicious.
Pro tip: make it a day ahead, if you can and stick it in the fridge for the night. Yum...
Fun fact: most likely it will not spike your blood sugar levels (because of the fibre and all), but... it is a high calorie treat, so be mindful...
Recipe adapted from ambitious kitchen.