Healthier Version: Carrot Cake (grain-free, with coconut flour and maple syrup) Ingredients ¾ Cup Coconut Flour Sifted 1 ½ tbsp. Ground Organic Saigon Cinnamon ¼ tsp. Organic Nutmeg 1 tsp. Sea Salt (Kosher Salt will also work) 1 tsp. Baking Soda 5 Carrots, Peeled and Shredded 1 cup Maple Syrup, Organic Grade B, set aside 1 tbs 1 ¾ Cup Raw Pumpkin Puree (I use Libby’s) 1 tbsp. Pure Vanilla Extract 1 Cup Organic Coconut Oil (be sure it’s melted) 10 Eggs, Pastured Cream Cheese Frosting Ingredients 1 tbsp. Pure Vanilla Extract ½ cup Organic Maple Syrup, Grade B 16 oz (1 package) Room Temperature Full Fat Cream Cheese ( I use Organic Valley it only has 4 ingredients) 1 ½ tbsp. Grated Ginger Root Instructions Preheat oven to 325*F Marinate carrots in maple syrup, refrigerate for an hour. In a mixing bowl, mix sifted coconut flour, baking soda, salt, cinnamon and nutmeg Mix 1 tbsp. of maple syrup with pumpkin puree In a large bowl, blend eggs, vanilla, coconut oil, and pumpkin puree mixture Combine wet and dry ingredients, fold mixture with plastic spatula Stir in marinated carrots into the cake batter Take two 9-inch cake pans, or one large bundt cake pan (it’s your choice) grease with coconut oil or line with parchment paper for extra easy removal. Bake for 35 minutes Test center of cake with a tooth pick, tooth pick will pull out clean if cakes are done. Remove cakes from oven and allow to completely cool before adding the frosting. To make the frosting: Blend softened cream cheese, vanilla, ginger and maple syrup with a hand or kitchen mixer. Use immediately or refrigerate ✔ Like ✔ “Share” ✔ Tag ✔ Comment ✔ Repost ✔Follow me To Jump Start your weight loss journey join us for the 90 day Challenge ! A Chance to win $1,000! What do you have to lose besides the weight? ajbfit1.sbc90daychallenge/ For more great recipes, weight loss tips and motivation join our FREE weight loss support group Becoming Deliciously Healthy
Posted on: Sat, 22 Mar 2014 21:26:42 +0000
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