This week I am sharing one of my favorite high vibe recipes. No added sugar carrot cake! Healthy, nutritious and tasty.
Here is the full recipe:
For the Cream Cheese Topping
2 large packages (total 500g) of full-fat cream cheese (dairy or coconut)
170 g unsalted butter, softened
1/3 cup (80ml) honey or maple syrup (I actually like doing half honey & half maple syrup)
1 tsp lemon juice
2 tsp pure vanilla extract
Method:
Beat the cream cheese and butter until completely smooth.
Add the honey/maple syrup, lemon juice, vanilla extract and beat together. Cover and place in the refrigerator for at least an hour or two.
For the Cake
2 1/4 cups 9260g) white spelt flour (or any white flour)
1 cup (100g) unsweetened flaked coconut
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp Himalayan salt (or regular salt is fine)
1tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup + 2tbsp (270ml) coconut oil, melted (can use vegetable oil instead)
3 large eggs, lightly beaten
3 tbsp honey
2 packed cups (200g) of grated carrots
1 cup (226 g) crushed pineapple (can buy pineapple in the can and quickly blend to a crushed texture)
1 cup (140g) raisins
Optional: 1 cup (110g) walnuts, chopped
Method:
Preheat the oven to 180 C | 350 F.
Grease and flour a 9 X 13” pan.
Combine the flour, baking powder, baking soda, salt, spices and coconut in a large bowl. Mix until well combined.
Mix the oil and eggs in a measuring jug and pour into the flour mixture.
Mix together with a wooden spoon. Add the honey, carrot, pineapple and mix once more until all the ingredients are well combined and no dry pockets are present.
Add the raisins (and walnuts if using) and fold into the batter.
Pour into the greased & floured pan and smooth until it’s all level.
Bake for 30 minutes for a fan (convection oven or 35-40 minutes for a regular oven.
The cake is ready when it’s firm on top and a toothpick comes out clean.
Place the cake pan on a wire rack to let the cake fully cool.
Once the cake is fully cool, smooth the frosting on top.
Bon Appetit!
