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Ginger Turmeric Carrot Cake with Fresh Cranberries and Mascarpone

Please don’t run away when you read the name of this cake. It sounds like a lot is happening but it is actually a super easy one to make. It tastes delicious and of course, it’s a lectin-free carrot cake, which can be adapted to your specific occasion. Mine was simply stuffing my face with cake with no particular occasion, but you do you.

(Not) Just another (yummy) lectin-free carrot cake

Now, in all seriousness, I had a big bunch of carrots I needed to use, and some fresh cranberries that were screaming to be used asap, and so many bags of different types of nuts, and even a mascarpone I bough before Thanksgiving, so I wanted something to be able to use all this. You might know already I have two more carrot cake recipes on the website, one is the Happy Birthday Carrot Cake, which was my birthday cake in 2018, which is great and I totally recommend. In fact I had quite a few happy people making it. The second is in fact a review of Dr. Gundry’s carrot cake muffins, from The Plant Paradox Cookbook, with few modifications I made: Dr. Gundry’s Carrot Cake Muffins, Tried and Tested.

So the reason I’m posting another carrot cake recipe on my website is not because the others were not good, or there are not enough carrot cakes on the internet (haha), but because it just happened that I made a great version using different ingredients and it turned out delicious. And fresh cranberries are in season, this might be a great way to use them. Plus, I am a fan of hazelnuts in desserts, so I think using hazelnut flour gave this cake a super nice texture and taste. My experiment has also a lot to say about how versatile a carrot cake is once you figured out the proportions and how the different flours and ingredients work together, so you can be really creative.

I will split the ingredients in wet and dry for easy an easy way to follow. I added marine collagen for an extra boost, you can totally skip it. The Turmeric Tonic is a product I use almost daily, is a mix of turmeric and adaptogens that has great anti-inflammatory properties. I use it to make golden milk almost every day, but I also add it to cakes like this one. If you are interested, you can purchase both on FURTHER FOOD website, and if you use code ‘CREATIVEINMYKITCHEN10‘ for 10% off your first purchase.

As for the sweetener, I use alternatively LAKANTO GOLDEN Monk Fruit Sweetener (granular) and SWERVE (granular) in my recipes. I personally think they work the same. I usually add a small quantity for a cake like this (3tbsp) but it’s perfectly sweet for my taste.

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Ginger Turmeric Carrot Cake with Fresh Cranberries and Mascarpone

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By Claudia Curici Serves: 8
Prep Time: 35 Cooking Time: 35

A yummy, easy lectin-free carrot cake.

Ingredients

  • THE DRY MIX:
  • 1 cup blanched almond flour (packed)
  • 1 cup coarse hazelnut flour
  • 2 tbsp coconut flour
  • 2 scoops Premium Marine Collagen (see notes in post)
  • 3 scoops Turmeric Tonic (see noted in post)
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/8 tsp salt
  • THE WET MIX:
  • 2 pastured eggs
  • 2/3 cup full fat coconut milk
  • 1/3 cup avocado oil
  • 3 tbsp monk fruit granulated sweetener (Lakanto) OR granulated Swerve
  • 2 tbsp organic lemon zest (optional, but adds flavor, can be replaces with organic orange zest)
  • 1 tsp vanilla
  • THE ADDS ON:
  • 1 heaping cup shredded carrots
  • 1 heaping tbsp fresh grated ginger
  • 1 cup fresh cranberries (make sure they are dry)
  • handful shredded coconut
  • handful toasted pecans, roughly chopped
  • THE CREAM:
  • Mascarpone
  • Goat yogurt (3 parts mascarpone to one part yogurt)
  • Optional: sweetener (I don't add to mine)

Instructions

1

Preheat oven to 350F.

2

Prepare a deep baking dish with parchment paper (you can use any size / type dish you want, any shape, you can even make them as muffins). Mine was rectangular, 8x6inches.

3

Grate the carrots. Grate the ginger. Prepare the cranberries (wash and pat dry). Toast (8 mins at 350F) and chop the pecans (you can also use raw but toasted are tastier). Make the coarse hazelnut flour, by mixing raw hazelnuts in a food processor, on high. I like mine to be a little coarse. It is ok if it's not all the same size, it gives a nice bite and texture to the cake.

4

In a big bowl make the dry mix adding all the ingredients. In another bowl make the wet mix. Add the wet mix over the dry one and mix with a spatula until all incorporated. Add the carrots, ginger, shredded coconut, cranberries and pecans and lightly mix with the spatula. Add the batter to the baking dish and bake for about 35 minutes, if you use a dish similar with mine. Do the toothpick test. I did mine first at 30 minutes and it came out wet, and left it 5 minutes more. Just make sure you keep an eye on it. Smell and color should guide you. Let it cool down complexity before you take it our and cut.

5

To make the cream, just mix 3 parts mascarpone with one part goat yogurt. I didn't make cream for the entire cake, just for few pieces we had that day. You can skip cream entirely, or just use an organic cream cheese mixed with heavy cream, in case you don't have mascarpone.

Notes

This cake is better when cold, from the fridge. Even better the second day. My cake was about 2 inch tall, so if you want to make a layer cake you can bake 2 separate ones in smaller dishes and add the cream in between layers. So many possibilities :). Be creative!

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