By Debbie Johnson
I’ve been asked for this recipe more times than I can remember, as everyone loves it. The key is the moisture, which is obtained by the high oil content—it’s healthy oil, so stay calm! This cake is very moist and tastes delicious by itself, but I also recommend a Cream Cheese Frosting, as well as Sweet Cashew Cream for vegans.
- 1- cup almond meal flour (health food stores carry this; check labels, or you can grind almonds finely in blender or food processor. Measure after ground). If nut-sensitive, use any gluten-free flour, such as the flours listed below- then cover 5 minutes after baking so it stays moist.
- 1/2 cup organic quinoa, coconut or amaranth flour, or a combination of these flours
- 2 tsp. aluminum-free baking powder (health store)
- 2 tsp. organic cinnamon
- 1/4 tsp. organic allspice
- 1/4 tsp. organic cloves
- 1 tsp. Celtic or Himalayan sea salt
- 1 cup virgin coconut oil or unsalted ghee (or 1/2 cup of each)
- 1/2 tsp. sweet leaf stevia or raw, powdered stevia leaf
- 1 cup raisin sauce (see recipe below)
- 1 tsp. organic vanilla extract or flavor (celiacs may not tolerate extract)
- 3 cups grated carrots (try to get sweet carrots if not adding sweetener)
- 4 eggs
- 1/2 cup chopped organic walnuts (optional)
- Preheat oven to 350 degrees F. Grease and flour 9 x 9 x 2-inch baking pan.
- Mix together almond meal or flours, baking powder, cinnamon, allspice, cloves and salt.
- Blend in oil or unsalted ghee, vanilla extract, stevia and raisin sauce.
- Add grated carrots. Then eggs, one at a time, beating well after each time.
- Blend in walnuts (optional).
- Bake 30-40 minutes, or till done. Cool and cover after five to ten minutes to maintain moisture if using flours other than nut meal. You can frost with cream cheese frosting or cashew cream for vegans and those with non-dairy requirements. Personally, I like it just as well unfrosted. You get all the spiciness—yum!
- Serve warm if not frosted, or at room temperature with cream cheese frosting. Refrigerate if not serving until next day, or leftover, but return to room temperature to serve.
Success Secret: When you combine fruit (such as raisin sauce) and stevia to sweeten recipes, it tastes more like sugar. I’ve never had anyone notice the stevia flavor when I’ve done that.
* Raisin Sauce: You can keep this in the fridge for weeks. Place 1 cup raisins in jar with 1 – cup water (or less, for more concentrated sweetness). Refrigerate raisins overnight or longer. (If in a hurry, boil raisins in water until soft.) Blend in blender to make paste.
Photo credit: Lisa DeNardo | LKDphotography.com