Despite the weather, it is officially spring! I wanted to start off this season strong with an indulgent carrot cake. This dessert is a simple but impressive recipe that you can whip together for any spring gathering. The cream cheese frosting pairs so well with the moist cake and slight crunch of the pecans. A major bonus for all of my gluten free people is that this recipe is fully gluten free friendly!
For the cake:
1/3 cup coconut oil
1/3 cup maple syrup
1/4 cup coconut sugar
1/4 cup of greek yogurt nonfat
1 1/2 tsp vanilla extract
1 egg
1/4 cup almond milk
2 cups grated carrots
1 + 1/2 tsp cinnamon
1/2 tsp nutmeg ⠀
3/4 tsp sea salt ⠀
1 tsp baking powder
½ tsp baking soda
1 1/2 cups almond flour
1/3 cup rolled oats
1/3 cup oat flour
1/3 cup raisins
1/3 cup pecans
For the Frosting:
1/2 cup greek yogurt
3/4 cup cream cheese
2 tbsp sweetener (honey or maple syrup)
1 tsp vanilla extract
1 tbsp of cinnamon
3/4 tsp coconut sugar
Method:
1. Preheat the oven to 350°F, and coat a 9”-square baking pan with parchment paper
2. Whisk together the coconut oil, maple syrup, coconut sugar, greek yogurt, vanilla, egg, and almond milk in a large bowl. Gently stir in the carrots.
3. Combine the cake spices, almond flour, oat flour, and oats in a separate bowl.
4. Combine the wet and dry ingredients until you create a smooth, thick batter. Fold in the raisins and pecans.
5. Pour your batter into the baking pan and bake for about 25-30 minutes or until a toothpick comes out clean.
6. Make the frosting by whisking together all of the ingredients.
7. Once the cake is done baking, allow it to cool for about 12 minutes before turning it over onto a wire rack and allowing it to cool completely.
8. Frost the cake once it is completely cooled, and enjoy!
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