There’s a lot of global love for Carrot Cake with it ranking top 3 amongst favourite cakes.
It’s hardly surprising because it is utterly delicious… the one rub is, most recipes that I’ve seen that don’t taste bland are laced with absurd amounts of refined sugar.
As with all my recipes I love to try and deliver something that bursts with flavour and can compete with the traditional, sugary version while using healthy ingredients that nourish.
This cake really does do that. If you’re not a lover of carrot cake, this recipe may convert you. Its a gluten free and sugar free carrot cake that raises the cake bar.
It's deliciously moist, bursting with flavour, packed with vitamin E boosting nuts, aromatic grounding spices & topped off with a decadent mascarpone & ginger frosting.
All the ingredients used in this are real, unrefined, whole foods that nourish the body.
The spices I’ve used for the cake include my favourite ‘Nutmeg’ which such an amazing spice that lives up both savoury & sweet dishes. It's also known to have numerous benefits for digestion & insomnia as well containing relaxing & microbial properties.
I always use whole nutmeg seed that I grate in to dishes as it holds its potency & flavour better. It has a distinctive aroma and a warm, slightly sweet & nutty taste.
I also add cinnamon, which I love for its known use in insulin resistance, lessening sugar cravings as well as tasting amazing. Cloves & ginger are also added to the recipe to give it a more of a full bodied punch. Ginger is thought to be great for so many ailments from migraine, dysbiosis, nausea, inflammation & menstrual cramps.
This cake is naturally sweetened with fibre filled dates, uses dense coconut flour & 3 big grated carrots.
Heres what you’ll need to make this Spiced Carrot & Orange Cake with Ginger & Mascarpone Frosting
2 x grated carrots
10 dates (soaked in hot water - medjool better)
6 tbsp sifted coconut flour
1/2 cup of walnuts
1 tbsp baking soda
1/3 cup melted coconut oil
1/2 cup raisins (optional)
1 tbsp nutmeg
1 tbsp cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon salt
1 tbsp pure vanilla extract
2 tbsp orange juice
1 tbsp orange zest
225g mascarpone cheese
1/2 cup soft butter
4 dates (soaked in water)
1 tbsp pure vanilla extract
1 tbsp grated fresh ginger
2 x tbsp crushed walnuts & sliced orange for topping
The mascarpone could be swapped for cream cheese.
Coconut flour can be swapped for another gluten free flour.
The oranges can be easily omitted too.
Pre heat the oven to 170
In a bowl mix the spices, flour, baking soda and salt.
In a separate, larger mixing bowl beat the eggs, the drained chopped dates, vanilla & melted coconut oil. Then stir in the dry ingredients with the wet and mix well together. add the grated carrot & raisins and gently fold in.
Grease a cake/baking tin and pour the mixture in and bake for 40 minutes.
Check the centre of the cake using the tooth pick method, pricking the cake and seeing if it comes out clean.
While the cake cools down, prepare the frosting.
using a whizzer, mix the cheese, butter, vanilla, ginger & finely chopped dates together so its all well combined.
When the cake is fully cooled, add the frosting and sprinkle with walnuts.
You’re good to get munching!
Check out the rest of my website for more healthy recipes with no added sugar, along with help and advice on living a low or no sugar lifestyle.