Easter just passed, aka, it’s officially carrot cake season. If you're still hankering for a traditional cake, have a go at my recipe for gluten free carrot cake with cashew cream cheese frosting. I've been in a grain free mood recently, unsure why but here we are.
This loaf is perfect for snacking on. Not real sweet, highly satiating, and there’s a vegetable hiding inside.
1 cup almond flour
3/4 cup chestnut flour
1 teaspoon baking soda
1 1/2 teaspoons cream of tartar
2 tablespoons arrowroot flour
2 tablespoons coconut oil, melted
2 tablespoons raw honey
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 medium carrot, ~1/2 packed cup shredded
1/2 cup dried pineapple, diced
optional: 1 tablespoon desiccated coconut
Preheat oven to 350°F. In a large bowl combine almond, arrowroot, and chestnut flours. Add baking soda, cream of tartar, and cinnamon.
Melt coconut oil, pour over dry ingredients in bowl. Follow with raw honey, eggs, and vanilla extract. Stir until smooth. This will be super thick like cookie dough, don't be alarmed. Shredded carrots add a significant amount of moisture to the bake so the batter must be on the dry side for the loaf to cook.
Shred carrots using a box grater and chop dried pineapple. Fold both into batter.
Prepare a standard loaf tin with parchment paper or melted coconut oil and a dusting of a gluten free flour. Add batter to prepared tin, optionally sprinkle with desiccated coconut.
Bake for 35 minutes until golden brown.
For a super quick "cream cheese" frosting, blend the following:
1 handful of sprouted cashews
2 tablespoons full fat coconut milk
1 teaspoon of lemon juice
1 tablespoon raw honey