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.