Healthy Carrot Cake

WET INGREDIENTS:
10 Eggs
3 cups Carrots, peeled and grated
1.5 cups Almond Butter, smooth & unsweetened
1/2 cup Pumpkin, puréed (organic canned or raw pureed)
1/2 cup Raw honey (sub 1/2 cup xylitol or stevia to taste if on Candida Detox)
1/4 cup Raw/virgin Coconut Oil 
2 Tbsp Raw Apple Cider Vinegar
1 Tbsp Pure vanilla extract

DRY INGREDIENTS:
1/2 cup Coconut Flour 
1/4 cup Coconut Sugar (sub 1/4 cup xylitol or stevia to taste if on Candida Detox)
1 Tbsp Ground innamon 
1 tsp Ground ginger 
1 tsp Ground nutmeg 
1 tsp Baking powder
1 tsp Sea salt 
1/4 tsp Ground cloves

Optional: Substitute Zucchini (grate and let sit in colander for 10 min to let the water drain and then press excess liquid out)
Optional: 1 cup chopped Walnuts
Optional: 1 cup Raisins (skip if on Candida Detox)

FROSTING:
1 1/4 cup raw cashews
1/2 cup coconut cream or full-fat coconut milk
2 Tbsp lemon juice
2-3 Tbsp monk fruit
1 tsp vanilla extract

Soak the cashews for a few hours in hot water. Blend all ingredients in a food processor until smooth. Sweeten to taste.

Preheat oven to 350 degrees.

Mix all wet ingredients (except for carrots) together in electric mixer (or in bowl with whisk if you don’t have one). Next, mix dry ingredients (minus walnuts and raisins) in a separate large bowl.  Then add the mixed wet ingredients to the mixed dry ingredients (except for walnuts and raisins). Mix well. Next, gently fold in your peeled and grated carrots, walnuts and raisins (turn mixer to lowest speed). Pour your cake batter into a greased (i use my hands and grease with raw coconut oil) square cake pan (for thicker cake) or into cupcake trays.

Bake for 25-30 minutes but make sure to keep checking on your cake because ovens vary. Cupcakes will cook faster than a whole cake  Cake is done when it’s a little golden brown and your toothpick comes out clean. I prefer mine a little moist in the middle.

GARNISH IDEAS: lemon zest strings/crumbs/twists, chopped walnuts, shredded unsweetened coconut shreds, cinnamon, nutmeg, ginger, or some carrot shreds… to garnish your treats with LOVE

CHEERS to tricking your friends and family into eating healthier! They’ll never know it’s gluten-free… AND dairy-free… AND GMO-free… AND preservative-free…AND IT CAN BE SUGAR-FREE, TOO!!!!!! YIPPY YUM YUM! Be a pioneer and make getting healthy more fun

NOTE: If you’re on the Candida Detox, add your sugar substitutes (xylitol, erythritol, stevia) conservatively and taste your batter at the end. You can always add a bit more if necessary just before you fold in the carrots and walnuts. Since this recipe is made with so much egg and some almond butter, it contains a fair amount of protein to make this a very healthy snack. Add some unsweetened egg white protein to the dry ingredients and now it’s more of a “breakfast”/ small meal replacement!! Nuts add even more protein. Zero guilt! Be creative…pray through it…have fun…it’s good for you.