This if my first fall recipe of the season. And I can’t be more excited!!
As I’m typing up this recipe I am keeping my feet warm in my fuzzy slippers, drinking a big cup of beef broth and burning a natural cinnamon candle. Ah, it’s amazing!! I love summer but there’s something special about fall and when the temps start dropping. I have to be honest, I’m not ready for winter. This past winter was intense so fall and fall recipe can stick around for a long time in my opinion. I am fine with that.
One of my favorite cakes is carrot cake. I pretty much love all kinds of cake (seriously I have a love for all things cake). But carrot cake is at the top of my list. And a few weeks ago I decided to try my hand at a grain free and refined sugar free carrot cake. And let me tell you, it is amazing. This is a perfect recipe for anytime of the year, but the fall especially.
It’s crispy fall weather comfort food.
Enjoy!
Ingredients
1 stick (1/2 cup) organic grass-fed butter, softened
6 eggs
1/3 cup raw honey
2 teaspoon Stevita stevia
4 cups carrots, shredded
3 cups almond flour
1/2 cup coconut flour
1/2 cup arrowroot powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pink salt
1 Tablespoon cinnamon
1 teaspoon nutmeg
1/8 teaspoon clove
Directions
- Preheat the oven to 350 degrees and butter 2 9 inch cake pans. It’s optional to line the bottom with parchment paper. I usually do to make sure the cake comes out of the pan easier
- In a food processor shred 1/2 pound of fresh carrots. If you don’t have a food processor you can use a hand grater
- In a large bowl whip the butter with a hand mixer or stand mixer for 30 seconds
- Add the eggs, stevia and honey and mix together and then add the shredded carrots and mix again
- In a medium bowl add the dry ingredients: almond flour through the spices and with a fork lightly mix together
- Slowly add the dry ingredients to the wet ingredients and mix until completely combined
- Pour half of the batter into each cake pan
- Bake for 37-39 minutes until a toothpick comes out of the cake clean
- Let the cake cool completely before removing from the pans. Once cooled, frost the cake with cream cheese frosting (recipe below)
- 1 stick (1/2 cup) organic grass-fed butter, softened
- 6 eggs
- ⅓ cup raw honey
- 2 teaspoon Stevita stevia
- 4 cups carrots, shredded
- 3 cups almond flour
- ½ cup coconut flour
- ½ cup arrowroot powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pink salt
- 1 Tablespoon cinnamon
- 1 teaspoon nutmeg
- ⅛ teaspoon clove
- Preheat the oven to 350 degrees and butter 2 9 inch cake pans. It's optional to line the bottom with parchment paper. I usually do to make sure the cake comes out of the pan easier
- In a food processor shred ½ pound of fresh carrots. If you don't have a food processor you can use a hand grater
- In a large bowl whip the butter with a hand mixer or stand mixer for 30 seconds
- Add the eggs, stevia and honey and mix together and then add the shredded carrots and mix again
- In a medium bowl add the dry ingredients: almond flour through the spices and with a fork lightly mix together
- Slowly add the dry ingredients to the wet ingredients and mix until completely combined
- Pour half of the batter into each cake pan
- Bake for 37-39 minutes until a toothpick comes out of the cake clean
- Let the cake cool completely before removing from the pans. Once cooled, frost the cake with cream cheese frosting (recipe below)
Cream Cheese Frosting (Refined Sugar Free)
16 ounces organic cream cheese (room temperature)
1 stick (1/2 cup) organic grass-fed butter, softened
2 Tablespoons honey
2 teaspoon Stevita stevia
1 Tablespoon vanilla extract
pinch of salt
3 Tablespoons arrowroot powder
- Using a hand mixer or stand mixer beat the cream cheese and butter until well blended and whipped thicker
- Add in the honey, stevia, vanilla extract and a pinch of salt and mix again
- Add the arrowroot powder to the frosting and mix, starting slowly and then turning the speed up to medium for 1 minute. You want to add as much air and fluff into the frosting as possible
- Frost the carrot cake with this frosting or any of your favorite cupcakes
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Christina says
This looks A-mazingly delicious! WOW! A work of art :) I am a huge fan of carrot cake and going to try this one this week. Can’t wait! Thank You!!!! :)
Meghan Birt says
Ah, thanks Christina!! Hope you love it :)