Carrot Nut & Rum Cake
Description of Recipe
A great grain free, sugar free and lectin desert. This recipe is great iced and tiered for a special occasion cake or made in a flat baking pan, sliced and eaten on its own as a daily snack. The addition simple taste of rum gives it an extra punch!!!
SERVES 10 to 12 depending on slice
176 g Cassava Flour
88 g Almond Flour
88 g Coconut Flour
2 tsp Baking Powder
2 tsp Baking Soda
2 tsp Ground Cinnamon
1 1/4 tsp Himalayan Sea Salt
1/2 tsp Ground Nutmeg
3 cups Carrots 8 to 10 Medium (cut ends off clean well & grate)
1 cup Almonds (coarsely chopped)
1 cup Pecans (coarsely chopped)
1 cup Walnuts (coarsely chopped)
1 1/4 cup Shredded Unsweetened Coconut
1/3 cup Rum
1 cup Monk Fruit (grounded with spice grinder)
1 1/4 cup Organic Olive Oil
5 Large Pasture Raised Eggs (room temperature, beaten)
20 oz. Coconut Cream (chilled & drained)
1 TBL Monk Fruit (grounded with spice grinder)
1 tsp lemon juice
Lemon Zest for serving
Preheat Oven 350F
Prepare a 9” x 13” baking pan oiling with coconut oil then line with parchment paper and oil that as well.
In a large mixing bowl add flours, baking powder, baking soda, cinnamon, salt, and nutmeg. Blend together well.
In a separate med size mixing bowl, add carrots, nuts, coconut and rum.
In an additional bowl add oil and monk fruit blend together well, add in about a third of the flour mixture and a third of the eggs mix well then again add an additional third and repeat again. Mix gently but thoroughly. Lightly blend in carrot mixture until all well mixed together. Let mixture sit for 10 to 15 minutes.
Put mixture in baking pan, even out and bake for 45 to 55 minutes but as always every oven is different, check as you feel necessary and use a toothpick to test.
Let cool, ice or serve on its own.
In a small bowl add coconut cream, monk fruit (grounded) and lemon juice, whisk until nice and creamy. Can also use mixer with whisk attachment
Frost entire cake or add a dollop right before serving!