DELICIOUS CARROT CAKE #DESSERT #CARROT
Carrot cake is one of our old most loved desserts! We've shared our crude carrot cake formula with all of you however we extremely REALLY needed to consummate a Sweetener Free, Sugar Free, Grain Free, Gluten Free Carrot Cake – BAKED! What's more, learn to expect the unexpected. We've done it! Yippee, yahoo for delightful, astonishing, HEALTHY carrot cake!
We realize you're going to cherish this scrumptious sugar free, sugar free, grain free, gluten free carrot cake. It's loaded with supplement thick, sound fixings, we utilized positively no sugar and we think it tastes amazebites… yet in the event that your taste buds need a little piece of sweetness, include 1-3 tablespoons of 100% maple syrup or nectar!
We needed to ensure that this cake was extremely simple and available for everybody. We've ensured that every one of the fixings can be purchased from your neighborhood grocery store. That is correct you don't have to wander in to a wellbeing nourishment store for this cake! Furthermore it's a one blending bowl kinda formula. Less cleaning up = continually winning!
Ingredients:
FOR THE CAKE:
- 1 cup blanched almond meal
- 3/4 cup walnuts, chopped
- 175 g (6 oz.) carrot peeled and grated
- 100 g (3 1/2 oz.) butter melted
- 1/4 cup coconut milk (canned)
- 2 eggs
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- Pinch of salt
FOR THE FROSTING:
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup butter cubed
- 1 lemon juice and rind
- 1 tsp. 100% vanilla extract
Directions:
- Preheat oven to 160°C (320°F) and line 2 x 10 cm (4 inch) cake tins. Or you can use 1 x 20 cm larger cake tin. Don't use springform cake tins.
- In a large bowl combine the almond meal, walnuts, cinnamon, nutmeg and salt.
- Add the eggs, butter, coconut milk, carrots and stir really well.
- Fill the cake tins with the cake batter and place in to the oven for 30 minutes.
- Allow to sit for 10 minutes before turning out and allowing to cool completely on a wire rack.
- Meanwhile, let's make the frosting!
- In your blender or food processor whiz the coconut until super fine.
- Add the butter cubes and continue to whiz, it should be getting smooth.
- Add the lemon juice, rind as well as the vanilla and continue to whiz.
- Once the cakes have cooled, spread frosting on top of both cakes evenly, the carefully place one cake on top of the other.
- Sprinkle with a few extra walnuts!
For more detail :http://bit.ly/316BTDD
