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
- 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
- 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)
-
- Shredded Carrots awaiting the cake
-
- Out of the oven waiting to cool off
-
- First layer of cake frosted. Use almost 1/2 of the frosting for the bottom layer
-
- All ready to be served!
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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