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gluten free sugar free carrot cake

Spicy Carrot Cake with Fresh Cranberries and Mascarpone

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Description

A yummy, easy lectin-free carrot cake. 

Ingredients

THE DRY MIX

  • 1 cup blanched almond flour (packed)
  • 1 cup coarse hazelnut flour
  • 2 tablespoons coconut flour
  • 2 tablespoons tapioca flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg 
  • 1 teaspoon ground turmeric
  • 2 scoops Marine Collagen (optional, or use any your favorite collagen)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

THE WET MIX

  • 2 pastured eggs
  • 2/3 cup full fat coconut milk
  • 1/3 cup avocado oil or extra virgin olive oil
  • 3 tablespoons monk fruit granulated sweetener (Lakanto) OR granulated Swerve
  • organic lemon zest OR organic orange zest from one lemon/orange (or both)
  • 1 teaspoon pure vanilla extract

THE ADD-ONS

  • 1 heaping cup shredded/grated carrots
  • 1 heaping tablespoon freshly grated ginger
  • 1 grated apple
  • 1 cup fresh cranberries (make sure they are not wet)
  • 1/2 cup shredded coconut
  • 1/2 cup toasted pecans, roughly chopped

THE CREAM

  • Mascarpone
  • Goat yogurt (use 3 parts mascarpone to one part yogurt)
  • Optional: sweetener to your taste (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, shape, or even make them as muffins). Mine was rectangular, 8×6 inches and it took about 35 minutes to bake, but there were times when I made it in a round cake dish, and it took much longer (about 50 mins to an hour). To test if it’s done, try to press with your finger on top of the cake; if it’s no longer soft to the touch, it’s done. 
  3. Prepare the cranberries (wash and pat dry).
  4. Roast (8 mins at 350F) and chop the pecans (you can also use raw, but roasted are tastier). 
  5. Make the coarse hazelnut flour, by processing the 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. 
  6. In a big bowl, combine all the dry ingredients. 
  7. Grate the carrots. Grate the ginger.  
  8. In the food processor, mix the wet ingredients. Add the wet mix over the dry one and mix with a spatula until all is incorporated. Add the carrots, ginger, shredded coconut, cranberries, and pecans and lightly mix with the spatula. 
  9. Add the batter to the baking dish and bake for about 35 minutes, or more if necessary. 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 before you eat or remove it from the dish. I like this cake best after it had time to rest in the fridge.  
  10. To make the cream, just mix 3 parts mascarpone with one part goat yogurt. I didn’t make a cream for the entire cake, just for a few pieces we had that day. You can skip the 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! 

Find it online: https://creativeinmykitchen.com/ginger-turmeric-carrot-cake-with-fresh-cranberries-and-mascarpone/