Gluten Free Sugar Free Low Carb Keto optional Dairy Free Grain Free
Are you a big fan of carrot cake? Do you love the warm cinnamon undertones with toasted pecans topped with that creamy icing? And having veggies like carrots in our dessert has to make it healthier, right?!
This dessert takes all of those phenomenal taste bud pleasing flavors and combines them into a delicious cake with double the vegetables, yet stays true to all that you love about the original carrot cake.
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Prep time: 20 minutes
Total time: 3 - 4 hours for freezing
Base 1 3/4 cup pecans, toasted, reserve 1/4 cup pecans 1/4 cup unsweetened coconut 2T sprouted ground flax
2 T grass fed butter or ghee for dairy free
1/4 cup golden monkfruit
Pinch of pink salt
Toast pecans in skillet or toaster oven until fragrant and crispy, keeping a close eye since they can burn quickly.
Add all ingredients, except reserved toasted pecans, to food processor and blend till it reaches your desired texture. Press into the bottom of silicone cupcake molds, 7 inch springform pan, mini cake pan or mini cheesecake pan
Double recipe to make a 7" springform cake
Vanilla N'ice Cream: 1/2 cup cashews, soaked overnight or 2 hours in hot water 1/2 can full fat coconut cream 1/2 cup riced cauliflower, remove from freezer and allow to warm to room temperature for a smoother texture 1/4 cup monk fruit 1/2 tablespoon vanilla 1 scoop vanilla collagen
1/4 teaspoon vanilla bean powder (optional)
4 ounces organic cream cheese or dairy free cream cheese
1/4 cup of carrots, grated or shredded
1/4 cup reserved toasted pecans
Place cashews and coconut cream into processor. Blend till smooth. Add in the rest of ingredients, except carrots and pecans, and blend again till smooth. Do not over mix. Add carrots and pecans, pulse to integrate. Pour into muffin wells or springform pan.
Top with more toasted pecans if desired. Freeze for 3-4 hours or overnight. Allow to warm slightly before serving.
Keto Grade A 6g Net Carbs 14g sugar alcohols
