Carrot Cake

Best Grain Free, Refined Sugar Free Birthday Cake EVER!!!!
(If you are into carrot cake)

photo 1(1)

5 Carrots, shredded
1 Cup Real Maple Syrup
3/4 Cup Coconut Flour, sifted
1 Tbsp ground Cinnamon
1 tsp Baking Soda
1 tsp Sea Salt
10 Organic or Pasture Eggs
10 Medjool Dates, remove pits
1 Tbsp pure Vanilla Extract
1 cup Organic Coconut Oil, melted
15 0z. can crushed pineapple, drained
1/3 cup Currants or Raisins
1 cup Walnuts, chopped
1/3 cup shredded Unsweetened Coconut

1 Tbsp pure Vanilla Extract
1/2 cup Real Maple Syrup
16 oz. Cream Cheese
2 Tbsp. fresh Ginger Root, grated

photo 2(1)

1. Grate carrots in food processor with grating blade, or grate by hand
2. Place carrots in a large ziplock bag with maple syrup. Let marinate in fridge for 1 hour.
3. Preheat oven to 325 degrees
4. In a small mixing bowl, combine sifted coconut flour, cinnamon, salt and baking soda.
5. Make date mixture by adding 1 Tbsp water to the dates. Microwave 1 minute. Mash into paste. Mix in 1 Tbsp Maple Syrup.
6. In a large mixing bowl or kitchen mixer, blend eggs, vanilla, melted coconut oil and date mixture.
7. Add dry ingredients to wet and blend.
8. Remove carrots from the fridge and drain in a colander.
9. Stir drained carrots, drained pineapple and currants into cake batter.
10. Grease two 9- inch round cake pans with coconut oil and line bottom with parchment paper for easy removal.
11. Pour batter evenly into pans.
12. Bake for 40 minutes.
13. Cakes are done when toothpick comes out clean.
14. Cool, frost and garnish with walnuts and shredded coconut.

1. Allow cream cheese to come to room temperature.
2. Blend cream cheese, maple syrup, vanilla and ginger with a hand mixer or kitchen mixer.
3. Use right away or refrigerate.

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