Carrot Cake

Carrot Cake is perfect for Easter, Mother’s Day or any spring celebration… but really who are we kidding, any occasion will do! I honestly can’t get enough of this one. It’s loaded with veggies and clean ingredients - free of gluten, grains, dairy and refines sugar.

Something I can definetly enjoy and feel good about!

Like a classic carrot cake, I included shredded carrots and shredded coconut but I left out the raisins simply because I am not a fan. But guess what else is in this cake? Sweet potatoes… I am always a fan of adding veggies whenever I can.

Tips:

• For frosting, you can’t beat Simple Mills Vanilla Frosting, made with clean ingredients, free of refined sugar and tastes great! I don’t even bother making my own any more.

• Love raisins? Add them in when you add the carrots and coconut.

• Leftovers - I will be honest, I may love the leftovers even more… cold and straight out of the fridge. Amazing.

Have I convinced you to make it? If you do, let me know what you think.

Enjoy!

Elena XOXO

*This Carrot Cake are Gluten Free, Grain Free, Dairy Free and Refined Sugar Free, .

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Carrot Cake

Author: Elena Peden

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

This carrot cake is loaded with veggies and free of gluten, grains, dairy and refined sugar. This is one cake you will love and can feel good about eating it!

Ingredients

• 3 eggs
• 1 ½ cup mashed sweet potatoes
• 1 cup avocado oil or melted coconut oil
• 1 cup maple syrup
• 2 tsp vanilla
• 2 Tbsp lemon juice
• 1 cup almond flour
• 1 cup cassava flour
• ¼ cup ground chia or flax seeds
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• 2 tsp nutmeg
• 1 tsp ground ginger

Mix in:

• 2 cups shredded carrots
• ½ cup shredded coconut

Frosting

• 1-2 canisters of Simple Mills Vanilla Frosting

Instructions

1. Preheat the oven to 350. Grease round cake pans. Optional, line bottom of the pan with parchment paper.
2. Place eggs, sweet potato, oil, maple syrup, vanilla and lemon juice in a blender and blend on medium for about 15 sec until well mixed. Or mix in a stand mixer.
3. In a mixing bowl, add the remaining ingredients, except carrots and coconut, and mix well.
4. Pour the wet ingredients into the dry ingredients and mix until well combined. Gently fold in the carrots and coconut.
5. Divide batter between the 2 cake pans. Bake cakes 30 - 40 min and cupcakes 25-30 min until a toothpick comes out of the center clean.
6. When done, let cool on a cooling rack before removing from the pans. Cool completely before icing.
7. Enjoy!

Notes:

Store leftovers in an airtight container or covered for u pot 4-5 days. While this cake is delicious room temp, I absolutely love it cold out of the fridge. Take off some of the icing and enjoy it with a cup of afternoon tea.

https://www.cleanliferealworld.com/recipe-catalog/carrot-cake

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