I’ve put together what i like best about various carrot cake recipes I’ve tried, all into one, making it the most nutritious, yet moist and delicious that I could. If you’re like me you love the addition of pineapple, cinnamon, walnuts and natural sugars and oils to create real big taste.
Gluten free is necessary for a huge amount of the population so I incorporate a lot of gluten free flours into my recipes. It is good not to overdo glutinous grains as it sorta beats up the digestive tract. I love gluten-free flour mixes containing coconut flour because of the fiber and flavor. to me it isn’t any better to avoid wheat and then consume tons of high glycemic refined flours, then you set yourself up for other problems.
Sprouted wheat is a highly nutritious form of wheat and offers many vitamins and is easily digestible. The taste you get when using sprouted grains is incomparable to their unsprouted ‘”dead” counterparts. You get a slightly chewy yet flavorful and nutty addition to baked goods. I decided to combine it with my gluten free flour mix for low gluten, yet healthy gluten, high fiber and flavor.
- 1 1/2 cups gluten free flour mix (2/3 cup coconut flour, 1-1/3 cups tapioca flour, 4 cups brown rice flour, 1 tsp. xanthan gum)*
- 1/2 cup sprouted whole wheat flour (sprout your own, dehydrate it and grind it up! or purchase from Shiloh Farms)
- 2 heaping teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoons sea salt or dessert salt ( I use Sunfood)
- 2 cups grated carrot (about 3 medium carrots)
- 3/4 cup coconut oil or sunflower seed oil (Trader Joe’s) or a mixture ( i used about 1/2 and 1/2)
- 1-1/2 tablespoons flax seeds, ground
- 1/4 cup organic low-fat plain yogurt
- 1-2/3 cup (from a 20-ounce can) crushed pineapple, (strain 3 tablespoons juice and set aside; plus 1 tablespoon juice for the frosting)*
- 1 cup sucanat or rapadura sugar
- 1 teaspoon vanilla
- 1/2 cup presoaked walnuts for cake plus 1/4 cup finely chopped dry walnuts for topping
(double this if desired)
- 1/2 cup cashews, soaked 20 minutes or more
- 3 tablespoons coconut cream
- 3 tablespoons extra virgin coconut oil, melted if hard
- 3 tablespoons stevia-sweetened vanilla pea protein powder (Vitacost) or try raw honey if you prefer, but use less juice or oil possibly
- 1 teaspoon vanilla extract
- 2-3 teaspoons pineapple juice
- 1 tablespoon raw honey
- 1/2 teaspoon stevia, or to taste
- 1/4 cup finely shredded unsweetened coconut, for topping
- Remaining finely chopped walnuts from above
Line 2 9 or 10 inch round cake pans with parchment paper (cut out circles to fit. Spray sides with healthy cooking spray.
Preheat your oven to 350 degrees.
Combine the dry ingredients in a medium bowl. Blend the 3 tablespoons of the pineapple juice with the flax seeds and let it thicken for a minute. In a large bowl combine the oils, yogurt, pineapple, sucanat, and vanilla and then add the flax mixture. Stir in the flour mixture, carrots and the 1/2 cup walnuts.
Spread batter evenly into cake pans. Bake 30-34 minutes. Check for doneness with a toothpick. Cool on wire rack before inverting onto a plate.
For the frosting, process cashews in a food processor until fine. Add remaining ingredients. Taste and adjust for desired sweetness. Spread on cooled cakes. Top with shredded coconut and remaining walnuts.
*Save remaining pineapple for a smoothie!