I have to admit, this cake certainly has calories, but the ingredients are healthier than the original Carrot Cake!
CAKE INGREDIENTS:
- 2 cups blanched almond flour (I put mine in food processor or vitamix x one minute to make the flour “finer”)
- 1 level tsp sea salt
- 1 tsp baking soda
- 2 Tsp cinnamon
- 4 large eggs, separated
- 1 cup good oil, e.g., walnut, hazelnut, grapeseed, or coconut (melted). (I prefer grape seed or walnut oil for this recipe. DO NOT use olive oil; the taste is too heavy)
- 1⁄4 cup hot water
- 1⁄2 cup raw honey, grade B maple syrup, or organic raw blue agave.
- 1 tsp pure organic vanilla extract
- 2 cups finely grated carrots
- 1⁄2 cup chopped walnuts (optional)
DIRECTIONS:
In a medium size bowl, beat egg whites until firm & slightly dry, set aside. In a large bowl, beat egg yolks, oil, maple syrup, & vanilla on high speed until smooth (2 minutes). Reduce speed and gradually add hot water to blend thoroughly; then, stir in finely grated carrots. In another bowl, combine dry ingredients and mix well (Almond flour, salt, soda, & cinnamon). Add the dry ingredients add to egg yolk/oil mixture and beat on medium speed one minute or until well- combined. Gently stir in beaten egg whites until evenly combined. Pour into 2 greased 8 or 9 inch round cake tins, 2 loaf pans, or one large Bundt cake pan. Bake at 350° until done (about 25 – 30 minutes for 8 inch cake pans).
FROSTING INGREDIENTS:
- 2 or more cups of raw cashews, almonds, or macadamia nuts, soaked.
- Soaking times: cashews = 2 hours; almonds = 8 hours; macadamia nuts = no soaking required.
- Soak the nuts according to selected times, drain, rinse, and dry with clean, cloth towel; use immediately. (I prefer macadamia nuts for their taste).
- 1⁄2 – 1 cup nut milk (almond, cashew, rice, or coconut milk) – more may be required depending on taste and consistency.
- 1⁄4 – 1⁄2 cup Raw blue agave, maple syrup, or raw honey
- Pinch of sea salt
- 1-1/2 tsp pure organic vanilla extract.
I have to admit, when it comes to the frosting (or topping), I “guesstimate” most of the time, adding more nuts or milk, whichever is needed to make a soft whipped topping consistency.
DIRECTIONS:
In Vitamix or high-speed food processor, combine all ingredients and beat on high until the mixture resembles “stiff whipped cream.” I add only 1⁄4 cup of milk to start and keep adding more as needed until mixture resembles whip cream. Add sweetener to taste if desired.
TO SERVE:
Cut cake in wedges and top whip a large dollop of Nut Cream. Sprinkle toasted walnuts over cream/cake and serve with Hot Coffee! Yummy!!
Healthy substitutions:
- Almond flour replaces (highly-processed) pastry flour
- Honey/maple syrup replaces sugar
- Healthy fats ( plant-based oils) vs. butter
- Nuts and nut milk vs. butter, cream cheese, milk/cream)
Bon Appetit!
