In my attempt to eat clean, I have been adapting recipes to be as clean as possible. This week when 2 lbs of carrots were $.99 at my local fruit and veggie market, I decided to try my hand at carrot cake. I think it turned out pretty good actually, for my first try. I may make adjustments along the way but here is what I did.
Carrot Cake
Ingredients:
1 1/2 Cups pineapple (I had frozen but you could use a 15-ounce can crushed pineapple juice included)
1 pound carrots, peeled and shredded (I used about 4 cups shredded)
1/2 cup almond flour (I use TJ almond meal)
1/2 cup coconut flour
1/2 cup dried unsweetened coconut
1/2 cup coconut sugar
1/2 cup coconut oil, melted
4 eggs
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon allspice
Directions:
Preheat oven to 350º.
In the food processor with the grater blade I processed the carrots and pineapple.
In a large bowl, mix all ingredients together well.
Pour batter into a greased 9x13 pan or two 8x8 pans or even make muffins out of it.
Bake for 35-45 minutes.
Cool completely, and then frost with cream cheese frosting if desired.
I tried a clean-ish version of cream cheese frosting...it was...ok! That definately needs some tweaking for sure! I used cream cheese, honey, vanilla. Next time I think it will need a bit of lemon juice too.
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