Ingredients
8 oz carrots, peeled and finely grated
1½ cups almond flour
2 pcs eggs
½ cups coconut, desiccated
½ cup dried cranberries
⅓ cup walnuts, or pecan nuts, roasted, and chopped
¼ cup honey
¼ cup milk
¼ cup coconut oil
¼ cup applesauce, unsweetened
2 tsp ground cinnamon
1 tsp vanilla extract
1 tsp baking powder
¼ tsp ground green cardamom
½ tsp ground ginger
¾ tsp salt
⅛ tsp ground nutmeg
cooking spray
4 oz cream cheese, preferably organic
½ cup heavy cream, chilled
4 tbsp honey
½ tsp pure vanilla extract
Preparation
Preheat the oven at 350 degrees F. Grease an 8-inch springform cake tin with cooking spray and line with parchment paper.
In a large bowl, mix the carrots, almond flour, desiccated coconut, walnuts or pecans, cranberries, ground cinnamon, baking powder, ground ginger, ground green cardamom, nutmeg, and salt.
In another bowl, add in the eggs, honey, milk, coconut oil, applesauce, and vanilla extract. Whisk to combine.
Add the dry mixture into your wet mixture until evenly combined
Transfer the cake batter to your cake tin. Bake it in the oven for roughly 45 minutes, or until a cake tester comes out clean.
Once your cake is done baking, remove it from the pan and allow it cool on a rack.
In a chilled mixing bowl beat the heavy cream until soft peaks form.
In a separate bowl, add in the cream cheese, honey, and vanilla extract. Cream until smooth, roughly 5 minutes.
Fold in the whipped cream to your cream cheese mixture until evenly incorporated.
Spread your cream cheese frosting over your cooled cake.
Stick roughly 4 pieces of toothpicks into the cake and place your cling film on top. This will prevent the cling film from sticking to your frosting.
Cover your carrot cake and chill until the frosting becomes firm. Enjoy your sugar-free carrot cake at room temperature or served chilled.
