Carrot Cake with Coconut Creme Icing Gluten-Free, Dairy-Free & Sugar-Free

Now for the GOOD stuff! Carrot cake with coconut creme icing!

I really don't think I have made any cake that tastes as delicious as this one. The taste and texture is just as I remember carrot cake before my gluten-free days. However, I'm most excited, because it is sugar-free. I use The Body Ecology's Lakanto which is safe for people on the anti-candida diet. There are many stages to the anti-candida diet, so you will need to know your own body and how the starches affect you. You will never miss the sugar in this cake!

I love this cake! But most important my husband and boys loved it and my selected "taste testers"! Finally a cake that is safe for us that tastes absolutely delicious and that everyone enjoys.

This is not a sugary sweet tasting cake, but with the addition of the coconut creme icing it was a perfect combination. It is a cake that I believe needs to be eaten slowly while enjoying every taste sensation of each bite. Can you tell that I love this!

When I look at these pictures, I just want to go back to the kitchen and make more! Now I keep a can of coconut milk chilling in the fridge just in case I want to make this.


Carrot Cake with Coconut Creme Icing
Gluten-Free, Dairy-Free & Sugar-Free

Preheat the oven to 350 degrees Fahrenheit.

Whisk the following dry ingredients together in a mixing bowl.

1 1/3 cups of gluten-free flour mix*
1/4 + 1/8 (or 3/8) cup Lakanto
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt
1/2 tsp xanthan gum

Add the following wet ingredients to the dry ingredients and beat them together on low speed with a mixer.

2/3 cup extra virgin olive oil
4 egg yolks **
1/4 + 1/8 (or 3/8) cup coconut milk, lite
7 drops Sweet Leaf Stevia liquid

Stir in:
1 1/2 cups finely grated peeled organic carrots
3/4 cup chopped pecans***

Place paper baking liners in the cupcake pan or grease with shortening. Divide batter into twelve cupcakes.

Bake for approximately 20 minutes or until a toothpick comes out clean. These are best not overcooked.


*The Gluten-Free 'Dish' Flour Mix

1 1/2 cups sorghum flour
1 cup cornstarch
1 cup tapioca flour
1/4 cup millet flour

OR:

*1/3 cup sorghum flour + 1 cup Gluten-Free Flour Mix

Gluten-Free Flour mix:
1 1/2 cups sorghum flour
1 1/2 cups potato starch
1 cup tapioca flour

This flour mix will require longer baking time.

** Due to my son's allergy to egg whites, I use just the yolks. If you try this recipe with whole eggs, please leave comments for me and others who may like to use the whole eggs. I suspect you may substitute 2 whole eggs.
***An important tip for those needing to avoid molds for candida overgrowth: Pecans should be freshly shelled and frozen until ready to use. I am blessed that my husband likes to shell them for me while watching football.

Coconut Creme Icing

Inspired and adapted from Elana's Pantry

1/2 cup coconut milk, full fat, cream from the top, refrigerated ahead to chill (I use Thai Kitchen brand)
1 1/2 tablespoons Lakanto
pinch of sea salt
2 1/2 teaspoons arrowroot powder
1/2 tablespoon water
1/2 cup coconut oil (I used Nutiva brand)

In a medium saucepan on low heat combine the coconut milk creme from the top of the can with the Lakanto and salt until the dry ingredients dissolve.

In a small bowl, combine arrowroot and water to form a smooth paste and add to the saucepan.

Using a hand mixer combine the ingredients in the saucepan and bring to a boil for a second (BRIEFLY because this will thicken quickly).

Remove saucepan from the heat and blend in the coconut oil with the hand mixer.

Put the saucepan into the freezer for 20-25 minutes until the icing is solid and turns white (set a timer so you don't forget).

Remove from the freezer and mix again with the hand mixer until fluffy.
Spread on a cooled cake and enjoy. Or better yet, call me!