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.

Carrot, Butternut Squash Curry Soup

I have never really liked butternut squash but I thought this would be a good recipe to try.  It actually called for yellow squash but I could not find it at the market.  I made it thinking, if we don't like it oh well.  Can I just tell you, I think it might be one of my favorite soups.  The curry with the garlic and onions make for amazing flavor! 

I found the base recipe on the Pioneer Woman website and made some modifications that make it work for us.

    * 3 Tablespoons Olive Oil
    * 5 cloves Garlic, Minced
    * 1 whole Large Onion, Diced
    * 4 whole Carrots, Washed And Sliced Thin
    * 2 butternut squash, peeled and sliced
    * Salt To Taste
    * 1 Tablespoon Curry Powder & 1 tsp cumin
    * ½ cups Dry White Wine (I used cooking wine because that was all I had)
    * 8 cups Chicken Broth
  

Preparation Instructions

Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.

Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder and cumin.

Pour in wine. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.

After 1 hour, taste and adjust seasonings. Turn off heat.

Puree soup using a hand blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. 

Makes 12 cups (3 WW points for 2 cups)