Deluxe Carrot Cake Supreme
Just in time for your Easter Celebrations..I bring to you my Deluxe Carrot Cake Supreme! This recipe could NOT be more simple....seriously!
This delicious whole-food cake is chock full of veggies (just don't tell the kiddos!) and is sugar-free, grain-free and INSANELY tasty!
I decided to forego the more complicated "layer cake" effect of a traditional carrot cake and keep this one super simple to prepare and crazy yummy to enjoy!
When you make this I'd LOVE to hear what you think and see your finished product! PLEASE SHARE!
Enjoy and Happy Easter!
Court's Deluxe Carrot Cake Supreme
Nutritional Information:
(NOTE: Nutrition Stats are estimated and based on the ingredients I personally use, all linked below when applicable.)
Recipe Makes 9 Slices
Each Slice Contains:
Calories- 180 Total Carbs- 8g Fiber- 5g ( 3g "Effective" Carbs) Protein- 8g
Total Fat- 13g Saturated Fat- 5g Sodium- 362mg
---------------------------------------------------------------------------------------------------
♦CAKE INGREDIENTS
•1/2 Cup (56 g) Finely Milled Almond Flour
•1/4 Cup (28 g) Oat FIBER •3 TBSP (24 g)
•1 tsp Baking Soda
•1/8th tsp Sea Salt
•1 tsp Baking Powder (Aluminum-Free)
•1 Cup Granular Sweetener of Choice
(or to taste depending on what brand you use: I use THM Gentle Sweet)
•1 tsp Cinnamon
•30 g Shredded {Reduced-Fat} Coconut (I use Let's Do Organic Reduced-Fat)
•1 oz Chopped Walnuts (I chop them up more finely with a knife)*
•150 g Peeled and Chopped Yellow Squash
•100 g "Matchstick" Carrots; Chopped
•1 tsp Vanilla Extract
•1 tsp Butter Extract
•1/2 tsp Raisin Flavor Extract (optional)
•2 Eggs + 1/2 Cup Liquid Egg Whites; Blended
•2 TBSP (28 g) {"Clean" Reduced-Fat} Butter ( I use Kerrygold Reduced-Fat)
♦CREAM-CHEESE FROSTING INGREDIENTS
•3 oz {1/3 Reduced-Fat} Cream Cheese- Softened
•3 TBSP (42 g) {"Clean" Reduced-Fat} Butter ( I use Kerrygold Reduced-Fat)-Softened
•1/2 tsp Vanilla Extract
•1/4 Cup Granular Sweetener of Choice
(or to taste depending on what brand you use: I use THM Gentle Sweet)
♥♥OPTIONAL DECORATIVE TOPPING INGREDIENTS♥♥ (not calculated in Nutritional Info)
•15 g Shredded {Reduced-Fat} Coconut (I use Let's Do Organic Reduced-Fat)
•1 oz Chopped Walnuts (I chop them up more finely with a knife)*
*Or use pecans if you are allergic or dislike walnuts.
INSTRUCTIONS:
1.) Preheat your oven to 350°.
2.) Spray an 8 X 8 Cake Pan liberally with cooking oil spray (I use THIS one)
3.) Add all cake ingredients (except coconut, chopped matchstick carrots, and walnuts) into a food processor and process until well combined. You should still see small chunks of the yellow squash after you process your batter-this is KEY to making this cake deliciously moist! Do not over process.
4.) Remove batter from processor and pour into your prepared baking pan, and then stir-in by hand your walnuts, chopped matchstick carrots and shredded coconut.
Swirl these three ingredients evenly throughout your batter.
NOTE: You may skip this step and just toss it all into the food processor for ease, but you won't get as much visual appeal and carrot flavor in your finished product)
5.) Bake your cake for 30-40 minutes ( I use convection which cooks more quickly...if using non convection watch closely after the 32-35 minute mark. If topping gets too golden but cake isn't done, cover the top loosely with foil to prevent additional browning of the cake.
6.) While the cake cools, make your frosting by adding all ingredients to a bowl and whisking until smooth.
7.) Frost your cake once it has cooled completely, and then ( if desired) sprinkle with optional additional shredded coconut and chopped walnuts.
