I made this cake for a birthday celebration and it was a huge hit. It is gluten and sugar free but you would never know it. It tastes like the real thing. I used walnuts but pecans are an option. Its a very fragile cake so be extra careful taking it out of the baking pans. I used a cream cheese icing. If you are dairy free check out your local health food store for dairy free versions or skip the cream cheese icing and just eat the cake plain or use coconut milk whipped cream.
3/4 cups monk fruit sugar (or coconut sugar)
3/4 cup butter or coconut oil, softened
1 tablespoon black strap molasses (optional)
1 teaspoon pure vanilla extract
4 large eggs
2 1/2 cups almond flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
2 1/2 cup grated carrots, loosely packed
1 1/2 cups chopped walnuts, 1 cup for batter, and 1/2 cup for topping
Cream Cheese Frosting
Preheat the oven to 350 degrees (177 C) LIne two 9 inch round cake pans with parchment paper. Grease the bottom and sides.
In a large bowl, cream together the butter and monk fruit, until fluffy. Beat in the molasses, and vanilla extract. Beat in the eggs, one at a time. Set aside.
In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the wet ingredients.
Stir in the grated carrots. Fold in the 1 cup of nuts, reserving the other 1/2 cup for the top of the cake.
Transfer the batter to the cake pans and bake for 30-35 minutes, until the top is springy to the touch or a toothpick comes out without any raw batter on it.
Let the cakes cool for about 10 minutes, before transferring them to a plate or wire rack.
Meanwhile, make the frosting.
Cream Cheese Frosting
8 oz. cream cheese, softened and cut into cubes
4 tablespoons butter, softened and cut into cubes
1/2 cup icing sugar Swerve or fine monk fruit
1 teaspoon vanilla extract
1 tablespoon or more of heavy cream or coconut milk
Using a hand mixer beat together the cream cheese and butter until fluffy.
Beat in the vanilla and sweetener. Add cream and beat again until creamy.
Susanne Jakubowski is a holistic nutritionist, yoga teacher, Thai Yoga Therapist, and cancer survivor.