Carrot Cake (Gluten Free)

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.

Chocolate Quinoa Cake & Whipped Coconut Cream Icing

Before you roll your eyes and keep scrolling, I promise you, this cake is amazing!  It's moist and yummy and got the deal of approval from the people I served it to!

Ingredients:

2 cups cooked quinoa*

1/3 cup unsweetened almond milk (or preferred milk)

4 whole eggs

1 teaspoon vanilla extract

1/2 cup Earth Balance, melted (or butter)

1/4 cup melted coconut oil

1 cup organic evaporated cane juice or white sugar

1 cup unsweetened cocoa powder (I used Hershey’s Special Dark)

1/2 teaspoon baking soda

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt 

Whipped Chocolate Coconut Cream Frosting

1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight

1 (10 ounce) bag chocolate chips

Instructions

1. Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.
2. In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
3. Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.
4. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt).
5. Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
6. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
7. To make the frosting you will need to refrigerate the coconut milk overnight (in the coldest part of your refrigerator) so that the cream separates.
8. When you are ready to make it, melt the chocolate in a sauce pan over low-medium heat. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon, placing them into the pot with the chocolate. It’s okay if it the solid parts on completely separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture still appears really dark you can add more coconut milk to lighten it up so that the end result isn't bitter)
9. Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (I made mine the night before baking the cake).
10. Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.
11. Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.

Notes

*approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa. I like to soak it overnight, rinse and then cook it in 1.5 cup water by bringing the water to a boil, adding the quinoa and then reducing to a simmer. Cover and cook for 10-12 minutes. Quinoa should be soft and fluffy, you don’t want any crunchy pieces in the cake!

note: using light coconut milk may result in undesirable results for the icing

(time does not include chilling coconut milk overnight or chilling the icing after it's made)

recipe & photo found at http://makingthymeforhealth.com/2013/12/04/best-ever-chocolate-quinoa-cake-gluten-free/