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Everything-free Carrot Cake

Posted by Katrina Koller on June 1, 2012 at 9:30 PM

Katrina's Everything-free Carrot Cake

3 organic free-range eggs

3/4 cup olive oil/extra vigin organic coconut oil (I use coconut oil - melted for easier mixing)

1 1/2 cup Xylitol* (or use 1 cup xylitol with 2 tsp. stevia powder or stevia drops - sweeten to taste)

2 tsp vanilla

2 tsp cinnamon

1/4 tsp salt

1 cup almond flour/meal*

1/2 cup gluten-free all purpose baking flour*

1/2 cup coconut flour*

2 tsp baking soda

2 cups grated organic carrots

2 cups unsweetened coconut (finely grated coconut)

3/4 cup crushed walnuts or peacans

1 can crushed pineapple drained (small can or 8 oz can)

3/4 cup black currents (or raisins)

almond milk or orange juice to moisten if batter appears too thick (I used up to around 1/3 cup if necessary)

Mix wet ingredients, then blend in dry ingredients and bake at 350 until toothpick comes out clean.  Do not over-bake - cake will dry out if overly browned on top.  I use a spring form plan lined with wax paper for easy removal.

Cream Cheese Frosting (for those not concerned about diary)

1-8 ounce packages organic cream cheese

1 cup "powdered" xylitol/stevia to taste

1 tsp vanilla

Mix together and use as frosting.

Store cake in the refridgerator.

*Variations and Notes:

About alternative flour: coconut flour and gluten free flour can be exchanged with whole wheat flour or regular white flour if gluten is not a concern.  Coconut is finer a bit grainier and sweeter in consistency and is typically used in smaller amounts when pared with almound meal. They can both be found at any organic or Whole Foods market.  Gluten free flour can be exchanged with almond meal for a more dense cake.

About natural sweeteners: Xylitol has the look, taste and consistency of sugar and is nearly a 1-1 replacement but is a bit pricey (about $5.00 for a cup!).  Stevia is stronger and is sold in smaller amounts in a white powder form (in bulk typically) or in a liquid form (usually in the baking section near the vanilla extract). Be careful not to use too much - if overused it can leave a bitter aftertaste.  Both Stevia and Xylitol are completely fructose-free (unlike honey, agave and sugar) and are considered healthful to consume.  1/2 cup Honey or Agave can be used with 4-6 stevia liquid drops or 2 tsp powder (add more or less to desired taste) if fructose or glycemic index is not a concern. Agave has much lower glycemic index compared with Honey.  All of these sugar alternatives can can be purchased in bulk at organic markets and cooperatives.

Spices: 1/2 teaspoon freshly ground nutmeg or allspice can be added for more of a pumpkin pie flavoring

Fruits: applesauce or grated apple can be added in place of 1/2 of the pinneaple

Oil/butter: coconut oil can be exchanged with olive oil, vegetable oil or butter - cooking time may vary if alternative oil is used.

Categories: Healthy Recipes

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