Happy Holidays! It’s Christmas Eve and my gift to you is this recipe because I’m Sandy Claus??
My hubby is pretty picky about sweets; his dad was a pastry chef and he basically grew up eating the world’s best desserts. And interestingly enough, one of Chris’s favorite cakes is the ever humble carrot cake. I wanted to make him something he would enjoy a lot this Christmas. I also decided to twist this recipe up a bit with almond flour to keep it gluten-free since we are trying to get back onto our Keto diets (all my baking has undone all the hard work we did last year in losing weight lol).
You may be tempted to buy pre-grated carrots from the grocery store but don’t give in! Those grated carrots are dried out and won’t be any good to make the cake moist. I guarantee that while grating the carrots might be extra work, it’s all worth it in the end. Just don’t forget to wear gloves as the carrots could stain your hands during the grating process.
Christmas Carrot Cake
Ingredients
- Carrot Cake
- 2 cups almond flour
- 3 cups carrots, freshly grated
- 1/4 cup butter, melted
- 4 eggs
- 1 cup coconut sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Cream Cheese Frosting
- 8 ounce cream cheese, room temperature
- 1 1/2 cup powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- Red food coloring
- Green food coloring
Directions
- Step 1 Finely grate several carrots until there is enough for the recipe.
- Step 2 Preheat oven to 350 F and grease an 8″x4″ loaf pan.
- Step 3 Sift almond flour, salt, baking powder, and spice onto a sheet of parchment paper.
- Step 4 In a large bowl, mix eggs, coconut sugar, butter, vanilla extract, and carrots together.
- Step 5 Add the dry ingredients into the wet and mix until incorporated.
- Step 6 Pour the batter into the greased pan and tap pan on flat surface to release any air bubbles.
- Step 7 Bake for 50 minutes (or until the top is golden brown and a toothpick comes out clean).
- Step 8 Cool on a cooling rack.
- Step 9 In a small bowl, mix together all the cream cheese frosting ingredients until smooth.
- Step 10 Place about 1 tablespoons of frosting into two small bowls.
- Step 11 Add red food coloring to one bowl and green to the other. Mix until the frosting is evenly colored.
- Step 12 Place colored frosting into the corners of two small ziplock bags.
- Step 13 Frost the completely cooled carrot cake with the non-colored frosting.
- Step 14 Cut the tips of the ziplock bags and decorate.
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