![]() ![]() I didn’t load this cake down with a ton of sugar like you’ll see in a lot of “healthier” carrot cakes on the Internet that can contain 2 to 3 cups of powdered sugar in the frosting alone. Almond flour by itself lacks the sponginess cake needs. The arrowroot keeps the cake moist as well since coconut flour can create a dry, crumbly baked good if not balanced. I find Paleo cakes made JUST with one flour lack the “glutinous” texture of gluten. ![]() What makes this carrot cake healthier? Instead of processed grain flours, it is made with arrowroot starch (for density), coconut flour and almond flour. Thankfully, you can easily up the sweetness level with cream cheese frosting by simply adding more corn-free powdered sugar (I love the Wholesome brand!) Five of my family members tried this one and they all enjoyed it – although my sweet tooth husband requested a sweeter frosting. ![]() This grain-free, egg-free, dairy-free AND vegan carrot cake is a healthier take on a traditional classic, and it’s much lower in sugar than other Paleo carrot cakes I’ve seen!Ĭarrot cake is one of my favorite baked goods, and I’ve been hard-pressed to find an easy enough egg-free recipe for our family. I’ll be honest – I don’t love baking (the rebellious nature of cooking – throwing ingredients together without a plan – is much more enticing to me) but I know a good baked good when I taste one. ![]() It’s been a solid 5 years since I’ve wanted to create my own Paleo allergy-friendly carrot cake. So yummy! And that way, none of this almond goodness goes to waste.Paleo, grain-free, gluten-free, egg-free, dairy-free, and vegan Carrot Cake that isn’t loaded down with sugar is a tall order! I didn’t think I could do it but this healthy layered carrot cake with dairy-free cream cheese frosting is moist, dense and just the right amount of sweet! It’s full of fiber! You can use the almond flour in my Carrot Cake Cupcakes, Almond Cocoa Cookies or Almond Flour Blueberry Pancakes. I like to use the pulp that’s left behind in the cheese cloth by baking it at a low temperature so I can use it as flour. You literally soak the nuts overnight, blend them with water (1 cup almonds to 4 cups water), strain through a cheese cloth and there you have it: delicious and nutritious dairy-free milk. This means you’ll need to pay special attention to getting these nutrients from other foods or supplements. The con: your homemade milk alternative won’t have the calcium and vitamin D of fortified storebought milk alternatives. You can avoid added sugars, cheap oils and salt. The best part of making things from scratch is you know what’s going into your food: whole ingredients that are high quality. There are pros and cons of making your own milk alternatives. Oh, and there’s also some carrots of course… gotta get your veggies where you can.ĭon’t you love when dessert comes with nutritional benefits? They’re made with almond flour so they’re packed with protein and fiber. My vegan cream cheese icing is easy peasy and uses ingredients you probably have on hand already.Ĭarrot cake just isn’t carrot cake without cream cheese frosting, making this perfect for my vegan, paleo and gluten-free Carrot Cake Cupcakes. I’ve seen versions of vegan icing using soaked cashews or coconut cream or vegan cream cheese (say whaaaaaaat?! basically a processed food you add a bunch of sugar to if you want to turn it into vegan cream cheese icing) which I don’t have in my fridge or pantry and the recipes had a gazillion steps. Looking for that perfect frosting with the right balance of tanginess and sweetness for your next healthy dessert? My vegan cream cheese icing has you covered – it’s literally the icing on the cake! ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |