Spring Time Carrot Cake
There is some definite spring in the air here on the West Coast and I am not opposed to it in anyway. For me spring means beautiful cherry blossoms, more hours of sunshine, the smell of fresh cut grass after the rain, and of course....CARROT CAKE!
I don't know about you but I grew up eating carrot cake in the spring time, especially on Easter weekend, when my mom or my grandma would whip up a big Carrot Cake and smoother it in Cream Cheese Icing! We would get together with all of family at the farm during the day, trying to find 200+ Easter eggs hidden through out the property while planing games in the sunshine. Then in the evening we would all sit down as a family to a big dinner and then after out would come the board/card games and some of their delicious Carrot Cake which I would enjoy a huge helping of before trying to convince everyone that I deserved and needed seconds! I have and always will love, love, love Carrot Cake....so much so that I often even joke that if I ever get married my non-traditional cake will more than likely be Carrot Cake!
But even though both my mom and grandmas recipes were more than delicious they were filled with processed sugar, gluten and tons of dairy....which for my tummy (and skin) these days does not always work. Good thing I love recreating my favourite desserts to be deliciously gluten free and dairy free!
This recipe I have created is super easy to whip up and there is even an option so you can also make it completely Paleo if your into that. There is NO processed sugars, maple syrup or even honey in the actually loaf/cake (chopped dates and carrots are all that is used for sweetness), which makes it a lower glycemic treat if not topped with the icing....which still tastes beyond delicious! It also uses HEALTHY FATS, like Almond Flour and Coconut Oil, to help slow down any sugar that is going into your blood stream so your blood sugar maintains balanced!
Remember that eating healthy does not meaning living and eating in restriction. Health-ified treats, or even just regular ones, not only keep us feeling sane but they can also provide balance within our bodies just like a green salad can. It is important to remember that balance is key (meaning that most of your food should be nutrient dense low sugar items) and that when consuming a treat through guilt out the backdoor on its ASS!
Carrot Date Loaf with Dairy Free Cream Cheese Icing
Ingredients for Loaf/Cake:
1 cup Almond Flour
1 cup Oat Flour*
2 tsp Baking Soda
4 Eggs (option to use 4 Flax eggs)
2/3 cup Coconut Oil melted (measure after melting as the measure will change)
1.5 tsp Cinnamon
1.5 tsp Nutmeg
1/2 tsp Salt
3 cups shredded Carrots
1 cup of finely chopped Dates
Optional: 1/2 cup chopped Walnuts
Preheat your oven to 350F and line a bread pan with parchment paper.
Combine both your flours, nutmeg, cinnamon, salt and baking soda in a medium mixing bowl.
Place your coconut oil in a small sauce pan on the stove over low to melt. Once melted add to your flour mix along with shredded carrots, eggs, and chopped dates.
Combine all ingredients well and then pour into your bread pan lined with parchment to place in oven and cook for 50 minutes to an hour or until you can place a toothpick in the middle and it comes out clean. Once finished cooking remove parchment/loaf from pan and set on cooling rack for 45 minutes to an hour before topping with icing.
Ingredients for Dairy Free Cream Cheese Icing:
1 cup Cashews soaked overnight or 4 hours
1/2 cup Dairy Free Milk of choice (I recommend using a cashew or coconut milk)
1 tsp Vanilla, containing no alcohol
1 cup Icing Sugar
Drain cashews from soaking liquid and rinse. Place in a high speed blender along with milk of choice. Blend on high speed for about 20 seconds.
Add your vanilla and squeeze your lemon into the blender and blend for another 20 seconds before pouring into a small mixing bowl.
Add your icing sugar slowly as you whisk to smooth out any clumps.
Once combined use to top your cake/loaf and enjoy!
*If looking to make this Paleo you can change the oat flour to 1 cup almond four and omit the cream cheese icing.