Carrot Cake

Ingredients

• HGG Vanilla or Ginger Baking Mix (if you use Ginger then extra spices optional but I always throw in some)
2 cups shredded carrots
225g crushed pineapple in juice
4 eggs
3/4 cup oil (I used macadamia)
1 tsp baking powder
2 teaspoons ground cinnamon or pumpkin spice
3/4 cup chopped walnuts
Optional is 1/4 cup coconut sugar or pinch of stevia. Best to suit your level of sweetness.
CREAM CHEESE ICING 2 WAYS
1. TWEAK THE TRADITIONAL
250g Mascarpone
1/4 cup butter, softened
Fresh As passionfruit or pineapple powder
pinch stevia (optional)
2. DAIRY FREE
1 cup coconut oil
(or 1/2 cup oil and 1/2 cup grass fed butter or ghee)
1/4 cup honey
1 1/2 teaspoon vanilla
6 Tablespoons cashew butter
1-2 teaspoon lemon juice
lemon zest

Carrot cake appears to be one of the most popular cakes out there. As I’m not a huge cream cheese fan, and the thought of putting vegetables in my cakes has always struck me as odd, I haven’t really made them before. BUT I tested this one many times on carrot cake loving blokes (house full of builders at present) and husband and friends. SO it’s safe to say that this one has passed with flying colours, and I hope everyone you make it for enjoys it as much as we have.

Here are also three icing options for you

 

Cream Cheese Icing 2 ways
1. Tweak the traditional
In a large bowl, beat cream cheese and butter until smooth. Gradually beat in the passionfruit or pineapple powder tasting as you until you have reached a sweetness you enjoy. Spread over the cake.

2. The dairy free approach
Beat or blend the coconut oil/butter/ghee till pale and creamy. Add the honey, vanilla, cashew butter and lemon juice until smooth and creamy. Taste as you go, can add more sweetener or a pinch of stevia. Then mix in the lemon zest.
Leave in fridge to harden up a little before spreading over the cake.

Also this looks like a nice one over at Elanas pantry. you can’t really go wrong with Elana, her coconut flour cupcake book was the first recipe book I used before I had even heard of paleo.

Which flavour do you think you will choose? Grab Ginger Baking Mix here or Vanilla Baking Mix here
Enjoy! Let me know how it goes.

Instructions

1.Mix pineapple, oil, eggs, sugar of choice and carrots in large bowl till mixed well
2.Mix together the baking mix, spices and baking powder
3.Then add to the wet pineapple mix and stir till well mixed
4.Add walnuts if using
5.Transfer to a greased 13-in. x 9-in. baking dish or 22cm cake tin
6.Bake for 40-45 min at 180 or until a toothpick inserted near the centre comes out clean. Cool on a wire rack.

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