It might seem like a big leap to think that a grain-free carrot cake could wow you…but, it’s true.
We’ve been using fresh carrots from our garden and our local farm and eating carrot cake – by the cake-fulls (literally we’re mowing on carrot cake weekly!).
You definitely want to get in on this.
Enjoy the deliciousness below…
Ingredients:
- 4 organic eggs
- 2 cups Bob’s Red Mill Paleo flour
- 1/2 c Wholesome Zero sweetener
- 6 T of organic vegan butter/coconut butter/butter, melted
- 1/2 c unsweetened vanilla almond milk
- 1 T apple cider vinegar
- 2 t organic vanilla extract
- 1 t baking soda
- 1/2 t sea salt
- 1 T organic cinnamon
- 1/2 t ginger
- 2.5 cups of grated carrot
- 1/2 c organic raisins or organic cranberries (cranberries used in the featured photo)
Step one: Preheat oven to 350.
Step two: Mix all dry ingredients together.
Step three: Create a well in the dry ingredients and add wet ingredients.
Step four: Mix all together. Add grated carrot.
Step five: Bake for 45 minutes (or until knife comes out clean in the center when checking) in a 8×8 pan for ultimate fluffiness or 9×13 for a thinner cake.
Step six: Bless this cake and enjoy! If it’s a weekend or a day when you can have some sugar, Simple Mills has a vanilla frosting that’s a nice touch (just waiting for them to make one without sugar!).
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