Brace yourselves because this recipe is delicious!!
I made way too many pumpkin recipes this fall and was looking for something to help our “pumpkined-out” taste buds. This Cinnamon Spiced Carrot Cake is the perfect mix of sweet and spice. Enjoy!
Cinnamon Spice Carrot Cake (SCD)
- 2 cups carrots, shredded
- 1/4 cup applesauce
- 1/2 cup almond butter, unsalted
- 1/4 cup honey
- 4 eggs
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon (each) ground ginger, nutmeg, cloves
- 1 teaspoon baking soda
- 1/2 cup almond flour
- 1/4 cup coconut flour, sifted
Preheat oven to 325 degrees and grease a 9×13 pan with coconut oil.
In a large bowl mix together carrots, applesauce, almond butter, and honey. Stir in eggs and vanilla. Add the rest of the dry ingredients and stir to combine.
Pour into greased 9×13 pan and bake for 30-35 minutes.
Dairy-Free Cinnamon Frosting (SCD)
- 1/4 cup coconut yogurt
- 1/4 cup palm shortening
- 1/4 cup coconut oil
- 1/2 cup coconut cream, skimmed from top of cold can of coconut milk
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- pinch of sea salt
Add all ingredients to a saucepan. Heat over low heat until all ingredients are melted and combined. Refrigerate for about an hour or until frosting is firm. Frost whole cake, add a doll up to each slice, or eat it straight from the spoon 🙂
Recipe from Fresh4Five