We’ve struggled with carrot cake recipes in the past so this Gluten Free Carrot Cake made with Coconut Sugar is cause for applause! It turned out perfect! We have other recipes but sometimes the butter would separate. The cake would crumble. We know a real chef and a really great home cook would know why all these things happen!
Something about the fat, the shortening, the heat… one day we will learn more about the science of cooking. It really is both an art and a science! Something that collides two very different worlds.
Food and cooking also collide feelings. They bring so much love and warmth, but then again, can cause so much heartache and pain.
From our experiences, food can be the cause of anxiety, stress, a huge amount of guilt and sadness. Calories, macros, carbs, ingredients, sugar content… the list goes on. And the diets will never stop until we decide to stop them.
In our own personal lives, we don’t eat any style of diet anymore. Yes we still enjoy gluten-free and refined sugar-free treats, but we’ll also have that gelato (with sugar), we’ll enjoy the beautiful gluten-filled pasta but then still enjoy simple chicken and veggies for dinner.
We like to eat healthily. And we now believe that we can achieve this while still enjoying the bread, pasta, sugar-filled treats and more.
We just don’t eat these every day. We eat food to feel good. In our bodies and in our minds.
We’re all different so we will say do what works for you but we’ll also remind you to check-in. If the food/diet stuff consumes your mind in a not so great way… maybe it’s time to let go of the strict diet and move toward something else?
We really hope you enjoy this recipe, we know we did! We have a feeling it’s going to be one of those ones we make again and again and again! It really was something special!
If you do try it out, share a pic on Instagram stories, we’d love to see it!
Emma + Carla
Ps. you’re amazing, right here and right now.
Pps. this recipe was adapted from the ‘Delicious Everyday’ Gluten Free Carrot Cake Recipe.
Gluten Free Carrot Cake
STUFF YOU NEED
For the cake
- 350 g (12 oz) carrots peeled and grated (it's about 3-4 carrots)
- 70 g (2½ oz) pecans chopped (and extra for decorating)
- 5 large eggs
- 250 g (½ lb) almond meal
- 220 g (8 oz) coconut sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
Cream cheese frosting
- 250 g (½ lb) cream cheese at room temperature
- 50 g (1¾ oz) butter at room temperature
- 75 g (3 ½ oz) powdered xylitol
- 1 lemon (zest and juice)
- Grease and line one 20 cm (8 inch) springform cake tin and preheat the oven to 180°C (350 °F).
- In a food processor or blender add the almond meal, eggs, sugar and spices. Mix super well.
- Add the grated carrot and the chopped pecans to the food processor or blender. Whiz again (you can leave it a little chunky.)
- Pour into the prepared tin and bake for 30-35 minutes.
- To make the frosting combine the butter and cream cheese with an electric mixer until smooth and creamy.
- Add the xylitol, lemon juice and zest to the frosting and mix for another 5 minutes, or until fluffy. Store the icing in the fridge until the cake is ready.
- Make sure the cake is nice and cool before taking it out of the tin.
- Once the cake is cool, spread a lovely thick layer of frosting over it and decorate with extra pecans. Now go eat it!