Скачать или смотреть CARROT CAKE for Clean Eaters | Gluten Free | No Butter or Artificial Sugars

You would never believe this was a HEALTHY carrot cake!! NO butter, NO wheat, NO artificial sugars - this cake recipe uses almond flour, is naturally sweetened and comes out perfectly moist and delicious.

CARROT CAKE
⅓ cup (45g) raisins
3 medium carrots
2 eggs
¼ cup (60ml) maple syrup
¼ cup (60g) apple sauce (purée)
¼ cup (60ml) almond milk
¼ cup (60ml) coconut oil, melted
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
⅛ teaspoon ground nutmeg
¾ teaspoon salt
1 teaspoon vanilla extract
1½ cups (145g) almond flour
½ cup (45g) desiccated coconut
1 teaspoon baking powder
⅓ cup (50g) pecan nuts or walnuts

MAPLE CREAM CHEESE FROSTING & TOPPING
6oz (170g) cream cheese, softened
2 tablespoons maple syrup
pinch of salt
2 tablespoons crushed pecan nuts or walnuts

DIRECTIONS FOR CAKE:

Preheat oven to 350°F (approx 175°C). Line and grease an 8x8 inch baking tray with parchment paper - use extra on the sides to use as lifting handles.

Place raisins in a small bowl, cover in warm water and leave to soak.

Peel, wash, and roughly chop the carrots. Place into a food processor and blitz. Use a spatula to move around the carrot pieces between the processing. Continue with a few bursts until the carrots are ground to the size of grains. Transfer into a separate bowl.

Into the food processor (no need to rinse out the food processor bowl), add in eggs, maple syrup, apple sauce, almond milk, coconut oil, cinnamon, ginger, cardamom, nutmeg, salt, and vanilla extract. Blend to a smooth mixture.

Add in the almond flour, coconut, and baking powder. Blend until combined.

Drain the raisins and add to the mix, add the carrots and the pecan nuts. Mix with one short burst in the processor.

Pour the cake mixture into the prepared baking tray and bake for 45-50 minutes until golden brown and when a toothpick comes out clean. Let the cake cool for 10 minutes on a cooling tray while still in the baking tray. Then using the parchment paper handles, lift the cake to sit directly on the cooling tray. Leave until fully cooled.

DIRECTIONS FOR MAPLE CREAM CHEESE FROSTING:

Soften a block of cream cheese at room temperature for an hour before making the frosting.

Into a bowl add the cream cheese, pinch of salt and half of the maple syrup. Using an electric mixer, blend the cream cheese mix. Add the remaining maple syrup and continue blending until a smooth and fluffy cream mixture is formed.

Spread the cream frosting over the cooled cake and top with crushed pecan nuts. Cut into 16 equal sized squares and serve. Since the frosting is made from cheese, the topped cake should be wrapped in plastic cling film and stored in a refrigerator. It will keep fresh for around 3-4 days.

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