Wednesday, 20 July 2011

Grain Free and Refined Sugar Free Carrot Cake GF SCD

Grain Free and Refined Sugar Free Carrot Cake

This delicious grain free, gluten free and refined sugar free carrot cake recipe is a great choice if you're looking for a healthier option. It's not just the carrots which make this cake a nutritious treat, the walnuts, almonds, apricots and spices add an abundance of vitamins and minerals.

Grain Free & Refined Sugar Free Carrot Cake GF SCD

300 g carrots
80 g organic dried apricots (or other dried fruit)
80 ml 100% freshly squeezed orange juice
120 g butter
120 ml honey
3 large (extra large in US) eggs
1 tsp vanilla extract (alcohol, water and vanilla only)
50 g chopped walnuts
250 g ground almonds (almond flour)
zest of 1 lemon
1 tsp cinnamon
½ tsp nutmeg
1 tsp bicarbonate of soda
½ tsp salt

Set the oven to 180° C then line a 9" springform cake tin with baking parchment and set to one side.

line a 9" springform cake tin with baking parchment

Chop the apricots into small pieces and tip into a pan with the orange juice.

Chop the apricots into small pieces and tip into a pan with the orange juice.

Bring to the boil and simmer for 3 minutes by which time the juice will have been absorbed. Put on one side to cool.

Bring to the boil and simmer until the orange juice has been absorbed

Chop the walnuts into small pieces.

Chop the walnuts into small pieces

Top and tail and peel the carrots using a peeler then grate them using the coarse side of the grater.

Grate the carrots

Squeeze the carrots in kitchen towel then wrap them in kitchen towel and leave on one side to absorb the moisture.

Squeeze the carrots in kitchen towel

Tip the butter and honey into a bowl and beat together with a hand mixer.

Tip the butter and honey into a bowl and beat together with a hand mixer.

Add the vanilla extract then break the eggs into the mixture and beat again.

Add the vanilla extract then break the eggs into the mixture and beat again.

Don't worry if the mix curdles. Measure out the walnuts, ground almonds, cinnamon, nutmeg, bicarbonate of soda and salt into another bowl and mix together.

Measure out the walnuts, ground almonds, cinnamon, nutmeg, bicarbonate of soda and salt into another bowl and mix together.

Add the zest of a lemon, the carrots and the apricots to the wet ingredients and mix well. Add all the dry ingredients and stir until well combined.

Add the zest of a lemon, the carrots and the apricots to the wet ingredients and mix well.

Pour into the prepared tin and smooth out the top. Bake at 180°C for 10 to 15 minutes then turn the oven down to 160°C and bake for a further 30 to 40 minutes until the top is firm and springs back to the touch and a skewer inserted in the centre of the cake comes out clean.

Grain Free and Refined Sugar Free Carrot Cake

Cool in the tin for 15 minutes then take it out of the tin and leave to cool on a cooling rack.  You could serve this with yogurt cream (SCD Yogurt made with 50% Double Cream and 50% full fat milk) or a frosting made from dripped yogurt cheese, a little liquid honey and vanilla extract.

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9 comments:

  1. Yum! This recipe is definitely getting saved. hm.. maybe dessert tonight.

    Thanks for the share at this week's sugar free sunday!

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  2. This looks awesome! I haven't had a carrot cake in years.

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  3. I love carrot cake and am looking forward to trying your version. It looks so moist and delicious! Thanks for sharing your recipe with the Hearth and Soul Hop. I am inspired by your use of nontraditional flours.

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  4. We have a lot of carrots here right now, and this looks like the perfect way to use them :)
    Thanks for dropping your link at the Weekday Potluck!

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  5. Wow, what a great blog! I just found you through Real Food Weekly. So thrilled to come across such a wonderful collection SCD recipes. I'll be trying this Carrot Cake for sure.

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  6. this is one of my favorites from your recipes so I am really glad you shared it with Gallery of Favorites!

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  7. How wonderful that this delicious cake is so full of such wholesome ingredients! I love when delicious is good for you too! Thank you so much for sharing this wonderful recipe with the Gallery of Favorites.

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  8. Carrot cake is my absolute favorite, Vicky!!! Fantastic recipe. :-)

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  9. Thanks Amber, we love carrot cake too!

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