I must go on record to say that I LOVE carrot cake. If you're like me and live a healthy lifestyle with clean eating habits you have foregone some wonderful treats such as carrot cake because of its high carb content in the likes of insulin spiking grains and sugars. Stand up BECAUSE THERE IS HOPE! Last night Lisa made some of the absolute best carrot cake I have ever placed into my mouth AND it was 100% grain-free. Because I'm a nice guy and love to share healthy recipes with everyone I can so they too can experience the goodness of both healthy eating on a grain-free alternative.
The only disclaimer I must put on this carrot cake is that even though it is grain-free it is NOT guilt-free. It still contains ingredients which don't make it guilt-free. We are diligently working on a guilt-free alternative just like our guilt free Raw Brownies, which by the way, are soooooooooo yummy too. If you desire the carrot cake to be just a bit more healthy and lower on the sugars simply cut down the frosting on top or cut it out altogether.
Without further ado here is our Grain-Free Bugs Bunny Carrot Cake Spectacular...
Preheat oven to 300 degrees F. Grease with coconut oil a 9x13 inch pan.
Beat together: 4 pastured eggs 1 1/4 cups unrefined coconut oil 1 3/4 cups turbinado sugar 2 teaspoons vanilla powder
Add to the mixture: 2 cups coconut flour 3 teaspoons baking soda 1 1/2 teaspoons guar gum 1/2 teaspoon sea salt 2 teaspoons ground cinnamon
Fold In: 3 cups grated carrots 1 cup chopped pecan
The mixture will be thick due to the coconut oil. Bake in the preheated oven for 40 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Because the temperature is lower, be prepared that it may take a long time to cook. Let cool completely before icing (Recipe below).
Icing (optional): 1/2 cup pasture butter, softened 8 ounces organic cream cheese, softened 1 cup turbinado sugar 1 teaspoon vanilla powder 1 cup chopped pecans