There’s more to carrots than just roots.
The carrot has persisted as a dependable root vegetable for millenia. It has shaped countries, agriculture, food trends and human health. Eating a rainbow of color in your diet to improve and maintain health becomes a simple thing when you reach for a carrot.
For my birthday, nothing beat Carrot Cake! Celebrate your own special occasion with this Eat Clean Carrot Cake recipe below.
Eat Clean Carrot Cake
Ingredients
- Ingredients for the cake:
- 2 ½ cups oat flour
- 1 cup almond flour
- ½ cup organic honey
- ½ cup avocado oil
- 1 ½ cups plain, unsweetened almond or other plant based milk of choice
- 1 Tbsp apple cider vinegar
- 1 cup peeled, grated carrots
- 1 cup unsweetened applesauce
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp allspice
- ⅛ tsp pink Himalayan salt
- Ingredients for the frosting:
- 1 can coconut whipping cream
- 1 tsp vanilla extract
- Crushed walnuts
Instructions
Preheat oven to 360°F.
Line a 9 x 13” baking sheet with parchment paper
In a medium preparation bowl, mix oat and almond flours, spices, salt, baking soda and powder. Set aside.
In another preparation bowl, mix together the almond milk, apple cider vinegar and let stand until thickened – about 5 minutes.
In the bowl of your stand mixer, combine honey, oil and applesauce. Mix well.
Add applesauce and grated carrots. Mix to combine.
In batches add the flour to the batter mixture and mix until just combined.
Pour batter onto baking sheet, making sure it is evenly spread.
Bake in preheated oven for 50-60 minutes.
Allow to cool completely before frosting.
For the frosting: Place coconut cream in your stand mixer. Add vanilla extract.
Whip for 3-4 minutes. Frost the cake. Decorate with crushed almonds.
Cut into 12 slices.
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