Carrot Cake | Heather Hartman Health | Grain Free, Dairy Free, Refined Sugar Free, Gluten Free

Carrot Cake (grain, dairy, refined sugar free)

Heather Hartman Health

This flourless, dairy free and refined sugar free Carrot Cake is so easy to whip up and SO GOOD. It's a much healthier take on my old fashioned carrot cake that I have been perfecting since I was a little girl (and have yet to share). 

 

Carrot Cake (grain, dairy, refined sugar free)

Heather Hartman Health

Servings

10

Prep Time

20 minutes

Cook Time

45 minutes

Cuisine

Dessert

Carrot Cake (grain, dairy, refined sugar free)

INGREDIENTS

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    • 230 grams almond flour
    • 8 grams baking powder
    • 5 grams salt

    • 40 grams coconut sugar

    • 1 each lemon, zested
    • .75 teaspoon cinnamon
    • .25 teaspoon black pepper
    • 1/8 teaspoon ground cloves
    • .25 teaspoon ground ginger
    • 1.5 teaspoon cardamom
    • 360g carrots, grated

    • Optional: Handful of chopped nuts

    • 4 each eggs

    • 110 grams maple

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    • 1.25 cups macadamia nuts, soaked overnight
    • Coconut probiotic yogurt
    • 2 teaspoons ACV

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    • 8oz Kite Hill cream cheese

    • 2-3 tablespoons CocoYo probiotic yogurt

    • .25 cup coconut cream

    • Orange zest

    • Maple syrup to taste

    METHOD

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      1. Combine the almond flour, baking soda, coconut sugar, lemon and all the spices. Mix in the carrots - you want each carrot to be coated with the mixture.

      2. Whisk the eggs and maple, then fold in the carrot mixture.

      3. Pour into a cake pan or sheet pan lined with parchment. Bake at 350F for 25-minutes.

      4. Cool overnight. Frost only when the cake is completely chilled.

      5. Whisk the cream cheese frosting, yogurt, coconut cream, and orange zest. Add maple to taste. The mixture will look thin, but will thicken up in the fridge.

      6. Chill overnight, then frost the cooled cake.

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      1. Cream cheese frosting: drain the macadamia nuts and blend in a @vitamix. Add ACV, then coconut yogurt and maple to taste. Pour over the cooled cake.

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      1. Whisk the cream cheese, yogurt, coconut cream and orange zest until smooth. Add maple to taste. Chill in the fridge overnight. The mixture will look thin, but will thicken once completely chilled.
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