Easy Organic, Wheat free, Dairy free Carrot Cake

                               

                                       Easy  Organic, Wheat Free, Dairy Free Carrot Cake

My husband LOVES Carrot Cake and he gave this recipe a 2 thumbs up!!👍👍 We have had some really good cake at restaurants and some not so good from bakery and grocery stores. Have you ever looked at the ingredients on a store bought carrot cake?? Oh my! What is all that stuff I can't even pronounce? Well, I'll tell you. Most of it is preservatives and food additives to try to mask the low-quality ingredients so you can choke it down and make the stuff last on the shelf for weeks and months. Well isn't that appetizing?? 

  I will say this recipe that I have developed is the best carrot cake I have ever eaten. It is moist, great texture, not to sweet and full of flavor. But maybe just as good as all of that is that it is all organic, wheat free and dairy free. Now if you eat dairy and wheat then please substitute those ingredients as you wish. This recipe IS NOT complicated either. No shredding of carrots!!!!

All ingredients are organic. The cream cheese is Tofutti-non dairy, the oil is a mix of Ghee/clarified butter (milk solids removed) or straight coconut oil is fine!!

Recipe:

Preheat oven to 350* grease and flour (coconut oil and spelt flour) a 13 X 9 pan.

Mix together the following until slightly fluffy:

3 room temp eggs

1 1/2 C "Sugar Mix" see the recipe in one of my other blogs on my website called Sugar Mix

 3/4 C ghee and 1/2 C coconut oil

then add:

2 tsp vanilla extract

2 jars organic carrots- baby food

1 jar organic apricots- baby food

In a separate bowl mix together:

1 tsp baking powder

2 tsp baking soda

3/4 tsp sea salt

2 tsp cinnamon

1 1/2 tsp Xanthan gum

1/2 C amaranth flour

1/2 C Whole grain spelt flour

1 C white spelt flour (if you substitute all wheat flour then no need for the Xanthan Gum}

slowly add to wet ingredients, then fold in 1/2 C coconut flakes

Pour into pan and bake about 40 minutes or until toothpick comes out clean in the middle

FROSTING:

2 Tbls ghee or coconut oil

6 oz Tofutti cream cheese-room temp

2 tsp vanilla

1/4 tsp sea salt

2 C powdered cane sugar

beat together until smooth 

add a tsp or so of non-dairy milk if to thick

spread onto cake

I topped my cake with toasted coconut and toasted pecans

How to toast unsweetened coconut flakes? 

Pour 1 C flakes in a bowl and toss with a couple droppers full of liquid stevia and spread on 1/2 of a cookie sheet, on the other 1/2 of the cookie sheet spread out your chopped pecans. Bake  at 375 until Coconut is golden brown (about 5 min or so)