Carrot cake

Carrot cake/h1>

A quick and healthy breakfast alternative, with a bit of Brazilian flare.

Yields1 Serving
Prep Time15 minsCook Time35 minsTotal Time50 mins

Carrot cake
What you'll need
 2 cups Health Riot Cassava flour
 2 tsp Bicarbonate of soda
 1 tsp Baking powder
 1 tsp Xanthan gum
 1 tsp Salt
 2 tsp Cinnamon
 2 cups Xylitol
 1 ¼ cups Odourless Coconut oil
 ½ cup Coconut milk
 4 Free-range Eggs
 1 tsp Vanilla extract
 2 ½ cups Shredded Carrots
 ¾ cup Coconut flour
 1 cup Finely chopped Walnuts
 1 cup Finely chopped Pineapple pieces
Cream cheese frosting
 350 g Full cream smooth Cream Cheese
 50 g Cream
 1 cup Xylitol, finely ground in a coffee grinder to resemble icing sugar
 Seeds from 1 full vanilla pod
Instructions:
1

Preheat oven to 175 degrees Celsius.

2

Mix all the dry ingredients (except the xylitol) together in a big bowl.

3

Make a well in the centre and add the xylitol, oil, eggs, coconut milk and vanilla extract. Mix very well.

4

Stir in the carrots, coconut flour, walnuts and pineapple pieces.

5

Grease 2 x 20 inch cake tins and line with baking paper. Grease the paper too.

6

Divide the thick batter between the tins.

7

Bake for about 35 minutes or until a knife comes out clean.

8

Remove from oven and allow the cake to cool completely before taking it out of the cake form.

Cream cheese frosting
9

Beat together your cream cheese and xylitol until nicely incorporated.

10

Add the rest of the ingredients and whisk until you get a nice thick frosting consistency.

11

Pipe onto your cooled down carrot cake and don’t be shy, the frosting makes the cake!

Ingredients

What you'll need
 2 cups Health Riot Cassava flour
 2 tsp Bicarbonate of soda
 1 tsp Baking powder
 1 tsp Xanthan gum
 1 tsp Salt
 2 tsp Cinnamon
 2 cups Xylitol
 1 ¼ cups Odourless Coconut oil
 ½ cup Coconut milk
 4 Free-range Eggs
 1 tsp Vanilla extract
 2 ½ cups Shredded Carrots
 ¾ cup Coconut flour
 1 cup Finely chopped Walnuts
 1 cup Finely chopped Pineapple pieces
Cream cheese frosting
 350 g Full cream smooth Cream Cheese
 50 g Cream
 1 cup Xylitol, finely ground in a coffee grinder to resemble icing sugar
 Seeds from 1 full vanilla pod

Directions

Instructions:
1

Preheat oven to 175 degrees Celsius.

2

Mix all the dry ingredients (except the xylitol) together in a big bowl.

3

Make a well in the centre and add the xylitol, oil, eggs, coconut milk and vanilla extract. Mix very well.

4

Stir in the carrots, coconut flour, walnuts and pineapple pieces.

5

Grease 2 x 20 inch cake tins and line with baking paper. Grease the paper too.

6

Divide the thick batter between the tins.

7

Bake for about 35 minutes or until a knife comes out clean.

8

Remove from oven and allow the cake to cool completely before taking it out of the cake form.

Cream cheese frosting
9

Beat together your cream cheese and xylitol until nicely incorporated.

10

Add the rest of the ingredients and whisk until you get a nice thick frosting consistency.

11

Pipe onto your cooled down carrot cake and don’t be shy, the frosting makes the cake!

Carrot cake

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