Easter is long gone, but I still have pieces of this cake shouting at me all the way from the freezer! Carrot Cake is a die hard favourite of mine, I've even made carrot cake energy balls before (I'll have to make them again so I can share!). I'll have the carrot cake flavour in almost anything...muffins..smoothies etc. As usual, I'm always testing out recipes that are super easy to make, tastes great and are free of all the gunky sugar, gluten and dairy and upset stomach that usually comes with it. Guys, even the cream cheese frosting is dairy free!!
What you will need:
Dry
3 Cups Almond Flour
1/2 Cup unsweetened Shredded Coconut
1 Tsp Baking Soda
1 Tbsp Ground Ceylon Cinnamon
1/4 Tsp Ground Nutmeg Or Cloves (whatever you have on hand)
1/2 Tsp Himalayan Salt
1/2 Cup Raisins
1/2 Cup chopped Pecans
Wet
4 Eggs at room temperature
3/4 Cups pure Maple Syrup
1/3 Cup Almond Butter or Tahini (whatever you have on hand)
1/4 Cup Unsweetened Almond Milk
1 Tsp Vanilla Extract
1/3 Cup melted Coconut Oil
3 Cups Shredded Carrots
Frosting
227 Grams PC Coconut Cream Cheese-style spread (or any vegan cream cheese)
1 Tsp Vanilla Extract
3 Tbsp Swerve Icing Sugar (to keep sugar low)
How to make:
Preheat oven to 350° F. Line a 9x13 baking dish with parchment paper to prevent sticking.
Whisk together all dry ingredients in a bowl, and melt the coconut oil then allow it to cool.
In a second bowl, add in your wet ingredients saving the coconut oil and carrots for last.
Combine your dry ingredients into your wet and add in raisins and pecans.
Spread evenly into baking dish and bake for 30 minutes or until toothpick comes out clean. Allow to cool completely.
Transfer cream cheese into bowl and whisk in icing sugar and vanilla extract. Ice once cake is cooled and top with extra raisins and pecans!
Serves 16 squares:
315 Cal, 23g Fat, 25g Carb, 7g Protein
