Mel Christensen

Mel Christensen

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Clean Carrot cake with Angelic Cream Cheese Icing: *Gluten Free, Sugar Free, *Dairy Free Option

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Clean Carrot cake with Angelic Cream Cheese Icing

*Gluten Free, Sugar Free, Dairy Free Option (omit icing)

 

Ingredients:

  • 1 ½ cups chickpea flour (you can substitute with coconut flour but may need to add more milk as coconut flour absorbs more moisture)
  • ½ cup almond meal (or almond flour)
  •  ⅓  – ½ cup Natvia (or preferred sweetener, to taste)
  • 1 tbsp gluten free baking powder
  • pinch of ground  Himalayan rock (or sea salt)
  • 2 tsp cinnamon powder
  • 500g peeled & grated carrots
  • 2 tsp good quality vanilla extract
  • 3 heaped tbsp coconut oil
  • 1  cup coconut or almond milk
  • 2 free range eggs, lighty beaten
  • 1 cup walnuts, roughly chopped (optional)

 

  1. Preheat oven to 180°C.
  2. Using a little coconut oil, grease 2 x 19cm round cake tins and line with baking paper (alternately you could use one 24cm round cake pan)
  3. Add dry ingredients to a bowl and mix well.
  4. Combine the vanilla, coconut oil, milk and eggs and whisk to combine.   Add to the dry ingredients along with the grated carrots.  Add more milk if batter appears too dry – if it’s too thick to pour into cake pans then it’s probably a bit too dry.
  5. Stir in the walnuts if using.
  6. Using a spatula empty the batter evenly across the two prepared cake pans.
  7. Bake for around 40 minutes or until a skewer comes out clean when inserted into centre.
  8. Cool and ice with *Angelic Cream Cheese Icing (see recipe below)  then,  for best results, refrigerate cake overnight before serving.

 

 

Natvia Angelic Cream Cheese Icing (enough for a  4-layer cake)

  • 150g Natvia Icing Mix
  • 500g European-Style cottage cheese at room temperature (-Not the kind that comes in a tub! I use Brancourt’s brand)
  • 50g  extra virgin coconut oil (you also use coconut cream but it will not set as firm)
  • 50g fresh squeezed  lemon juice (juice of one good lemon)

 

  1. Process Natvia Icing mix with cottage cheese and blend on a medium speed until smooth.   (TM- 10 sec / speed 8, scrape down bowl.)
  2. Add the coconut oil and lemon juice. Process further until a smooth and silky consistency is achieved  (TM 20 sec / speed 6) 

*TM = Thermomix method option

 

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