I don’t know about you, but lately, when it comes to cakes, and especially birthday cakes – I am after something a bit more like a PROPER CAKE.

If I’m honest, I am a bit over cashew pulp cakes!

Cashew pulp cakes definitely have a time and a place and there are some great raw cashewy type cakes out there… (relax, breathe don’It send me a cross message back!)

But, what if you could do a gluten and grain free Carrot Cake, that had super clean, low sugar cake ingredients AND it had a legit cream cheese icing?

What if you could take said cake and do a DAIRY FREE, GRAIN FREE, GLUTEN FREE version for your Best Yin who happens to be a DF vego (she eats eggs)?

And what if you could take same said cake and EVERYBODY LOVED IT and when you reveal your secret (the DF/GF bit) they exclaim “REALLY????!!!”

Would you want that recipe?

Ok, ok, I know you probably do, or at least some of you lovelies on this email list do as you asked for it, so here it is.

This is a quick rather bad shot of the Carrot Cake before I dashed off to the markets to share it with everyone…but instead of waiting until the day I have the perfect pic (had to crop out the mess on the table and stains on the chairs!!!) let’s just go with done is better than perfect yeah??

Yeah!

Proper Carrot Cake (say with Yorkshire accent!)

Gluten free, grain free, can be dairy free

Ingredients

Cake:
3 cups grated carrot
2 cups blanched almond meal
1 cup tapioca starch
4 eggs
1 Tbsp cinnamon
1 Tbsp ginger powder
1/2 tsp nutmeg
1/3 cup coconut sugar
1/2 cup butter/ghee/coconut oil
2 tsp vanilla extract
1 tsp baking soda
1 tsp apple cider vinegar
zest of one lemon

Frosting:
1 – 2 cups icing sugar, sifted
100g cream cheese (for DF version I used Sheese Cream Cheese)
45g butter or coconut oil for DF
1 tsp lemon juice
zest of one lemon

Method

1. To make the cake, pre heat oven to 170C.
2. Grease and line two 20cm diameter cake tins.
3. Combine all of the cake ingredients together in a bowl.
4. Pour the cake mixture evenly into prepared tins
5. Bake for 20-25 mins or until an inserted skewer comes out clean
6. Remove from the oven and allow to cool before adding frosting.
7. Combine all of the frosting ingredients together in a bowl and mix with electric whisk until smooth. (Note: the vegan cream cheese requires 2 cups of icing sugar, regular cream cheese requires 1 cup).
8. Remove the cakes from the tins.
9. Place one of the cakes on a plate. Using a spatula, spread the frosting onto the cake evenly.
10. Place the other cake on top and spread the rest of the icing onto the cake evenly.

This was an original recipe by the fab Jordan Pie from her best selling eBook Just Desserts I have tweaked it to make it more ‘proper’ – Jordan does a much cleaner version in her eBook, you should check it out.

I am finding great comfort and certainty in the simple yet precious things in life – such as baking a birthday cake, pottering around the house, watering my veggies, cuddling my family.

My intention is that this yummy, nourishing and not toooo naughty Carrot Cake brings joy to your kitchen while you make it, and smiles to the faces of the loved ones you share it with.

Much love to you my friend.

H xx