Real Food Carrot Cake
May 7, 2018
This real food / banting carrot cake is compliments of Rita, of the Banting 7 day meal plan, from her personal collection. This moist and spicy carrot cake follows the LCHF guidelines and is the perfect treat to enjoy on a Sunday afternoon with a good book.
- Prep: 25 mins
- Cook: 1 hr 10 mins
Cream Cheese Icing
1Preheat oven to 160°C.
2Grease two round 20cm baking tins or one 23cm springform pan.
3In a Cake mixer, combine the almond flour, coconut flour, xylitol, psyllium husks, nutmeg, cinnamon, ginger, baking powder, bicarb and salt.
4In another bowl mix the eggs, vinegar, Yoghurt, apples and melted coconut oil.
5Add the wet ingredients to the dry ingredients and mix very well
6Add the grated carrots and mix for a few minutes more until the carrots are well distributed.
7Add the chopped pecans and gently fold them through the cake batter.
8Bake for 45 minutes if 2x20cm tins or for 1 hour and 10 minutes if one 23cm tin (insert a toothpick into the centre of the cake which must come out clean)
9Allow the cake to completely cool in the tin before turning it out onto a wire cooling rack.
Cream Cheese Frosting
1Cream butter and gradually add icing sugar until light and fluffy. Add the cream cheese and only mix until the frosting is nice and smooth. Don't over mix as it becomes watery when over mixed - the icing must still look slight lumpy.
2Garnish your banting carrot cake with chopped nuts.
Gluten-free baking can be a tricky in the start, while you grow familiar with the textures and consistencies you can expect. Good Luck!
This recipe was posted in support of SA hunger Month (May 2018). This month, purchase a bag of Rugani carrots or Truc-Cape apples and pears and we will donate a meal to a hungry person through FoodForwardSA.