Thursday, March 1, 2012

Carrot Cake with Toffee Cream Cheese Whipped Icing

From Kristi's Kitchen


2 ½ c. almond flour
½ + 1/8 tsp. sea salt
½ tsp. baking soda
¼ c. raw coconut palm crystals
1 tsp. cinnamon
¾ tsp. allspice
½ tsp. nutmeg
½ tsp. cloves

2 organic eggs
1/4 c. grapeseed oil OR organic butter, melted
1 tbsp. sugar free vanilla
1 ½ tsp. lemon juice
2 tbsp. pineapple juice
1/4 c. unsweetened vanilla almond milk

½ - ¾ c. shredded organic carrots
¼ c. chopped walnuts
¼ c. crushed pineapple


-Preheat oven to 350 degrees
-Butter and Line (parchment paper) an 8" cake pan
-Combine wet and dry ingredients separately
-Fold wet ingredients into dry ingredients and stir in carrots, walnuts and pineapple
-Tap filled cake pan on the counter to release any air bubbles
-Bake for 27-30 minutes, until toothpick comes out clean
-Cool in the pan for at least 30 minutes
-Turn out onto serving plate and cool completely before icing

Toffee Cream Cheese Whipped Icing:

4 oz. organic cream cheese, softened
3 tbsp. organic butter
2 tbsp. raw organic honey
1/2 tsp. pure vanilla extract
1/8 tsp. sea salt
2-4 drops toffee flavored liquid stevia (to taste)
1 tbsp. organic half-n-half
1 tbsp. coconut palm crystals and more for sprinkling as a garnish

-Whip cream cheese and butter with hand mixer until smooth and creamy
-Add honey, vanilla, coconut palm crystals, stevia and salt and continue whipping
-Incorporate half-n-half until fluffy consistency is achieved