Carrot Cake

It took three trials to get this cake perfect. Not that we minded the prototypes. Even though I don’t eat dairy often anymore, I decided that real cream cheese frosting was a worthy exception. If you prefer, you could use coconut cream or nondairy cream cheese, or just enjoy the cake sans frosting. It smells delicious while baking, too.

Grain Free Carrot Cake

1 cup almond flour

1/4 cup coconut flour

1/2 cup Splenda granulated

1 tablespoon cinnamon

1 tsp nutmeg

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp salt

2 large carrots, finely grated

3 eggs

2 tsp vanilla extract

1/2 cup water

(Walnuts, optional)

1. Preheat oven to 350 degrees. Oil or butter the inside of a square or round cake  pan.

2. In a large bowl, stir together almond flour, coconut flour, Splenda, cinnamon, nutmeg, baking powder, baking soda, ginger, cloves and salt. Mix well

3. In a separate mixing bowl combine grated carrots, eggs, vanilla and water. Stir to mix, then add to the dry ingredients. Stir until blended. Spread into prepared pan and bake for 30 minutes, or until a knife inserted in the center comes out clean.

Serves 8

Nutrition Info (cake, not including frosting): 130 calories, 9 g fat, 7.6 grams carbohydrate, 3 grams fiber, 6 grams protein

Cream Cheese Frosting

 1/2 cup cream cheese (8 tablespoons)

1 tablespoon almond milk

Sweetener to taste (I used Equal)

1. Blend all ingredients together. Spread on cooled cake.

Triple Layer Version

To make a three layer showstopping cake, triple the cake, triple the icing, top it with more crushed nuts, and don’t do the nutrition facts.

Mouthwatering photography by Caitlin Alexander