Father's Day Carrot Cake

June 13, 2018

By Lauren Duffell, RHN

As someone who is not able to eat regular desserts (they make me very sick!), I often offer to bring the dessert to family events so that I know that I can eat it too!

This is one of the recipes that I love. It makes a super moist cake and it’s packed with nutritious ingredients… Ssshhh! Don’t tell! This beauty is gluten free, dairy free, white sugar free.... but amazingly moist and delicious!

What You'll Need:

Dry:

• 2 cups of rice flour
• 2 tsp baking soda
• 1 heaping tsp cinnamon
• 1/2 tsp powdered ginger
• Pinch of sea salt
• Mix all dry together in a bowl.

 

Veggies and fruit:

• 1.5 cups of grated carrot
• 1.5 cups of grated sweet potato
• 1/2 cup of pineapple diced small

 

Wet:

• 4 eggs
• 1 cup coconut oil
• 1 tsp vanilla
• 1 cup maple syrup
• Mix all dry together in a bowl
  
  

Instructions:

1. Set oven to 350F. Grease a 9' round cake pan (I used a spring form).
2. Beat wet ingredients together in a separate bowl.
3. Slowly mix in dry ingredients.
4. Mix in fruit and veggies.
5. Bake at 350F for 40-45 mins. Let cake cool completely before opening spring form and icing.

Icing:

(I made a cashew cream cheese icing)

• 2 cups of soaked (at least 4 hrs) and rinsed raw cashews
• 4 tbsp fresh squeezed lemon
• The coconut cream from a can of coconut (chill in the fridge so the cream separates easily)... it's about a half cup
• 3 tbsp maple syrup
• Put all icing ingredients in a high powered blender until super smooth. Chill icing in the fridge a bit to firm it up.

Don't forget to be creative with your decor!

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