It's springtime and almost Easter and it has me thinking about carrots! Carrot Cake to be specific. Carrot Cake is one of those absolutely amazing desserts where I can have with my coffee in the morning and not feel bad about it! (after my lemon water, of course, I'm not a neanderthal ;) There are about a million recipes for carrot cake - this is a combination of all my favorite carrot cake ingredients in one cake, low sugar and the healthiest I have been able to come up with - so far. What are your favorite ingredients? If you are thinking just carrots and spice - you are missing out! Try this healthy recipe, so many goodies it is the perfect spring anytime treat!
Start with organic carrots! You get extra points if you can get yours from your local organic farm! Yay you!
Don't you just love orange?! Color and delicious ingredients makes me happy!
2 cups Sprouted Spelt Flour
2 Teas. Baking Powder
3 Teas. Ceylon Cinnamon
2 Teas. Nutmeg
1 Teas. Ginger
3/4 Cup Brown Sugar
1 teas Vanilla
1 cup apple sauce ( one ingredient - apples only)
1/2 coconut oil (I use unrefined organic)
1 cup fresh pineapple (chopped)
1 cup pecans chopped (walnuts are wonderful, as well)
1 cup chopped dried apricots - unsulphured
2 cups chopped carrots (I blend mine in my Blendtec until well chopped!)
1 cup shredded coconut - unsulphured (wizz in a high speed blender, if flakes are too big)
Cooking in the kitchen helps kids learn about food!
Before you start chop and measure all of your fruits, nuts and carrots - this makes it super easy to put together.
Once all of your ingredients are prepared and measured. Start with all of your wet ingredients - brown sugar, eggs, vanilla, coconut oil and apple sauce - mix in mixer bowl.
Add in all of your dry ingredients - Spelt flour, baking powder, Ceylon cinnamon, nutmeg and ginger.
While mixer is on low start adding in your pineapple, pecans (or walnuts), apricots, coconut and carrots - mix until well blended.
Add into cupcake liners about 3/4 full and bake at 350 degrees.
Color makes me happy whilst baking!
Ready to go in the oven! I use If You Care non-bleached cupcake liners.
Carrot Cake and fresh fruit for breakfast? Yes! No need to wait until dessert time.
8 oz cream cheese
1 teas Ceylon Cinnamon
1 1/2 cups of powdered sugar (add more, depending on how sugary you like it)
Mix well and sprinkle extra cinnamon on top!
Enjoy and Happy Spring to you!
I am a busy mom (is there any other?) meaning - I have kids that eat things as fast as I can make them and have a million things going on at any given moment. I know you are so surprised, but I don't have an expensive camera and a food photo stylist, so my pictures are pretty real. I focus on real food and the recipe more than the picture.
I use everything I can organic and non GMO.
Apricots, Coconut and Applesauce should all have only one ingredient and not unsulphured or anything else done to it.
I use fresh pineapple - it's incredible and super easy to use for carrot cake and left-over pineapple for tacos and snacks. I have this gadget to make it super duper easy - works awesome!
Brands I buy - One Degree Sprouted Spelt Flour ( I am currently obsessed with sprouted spelt flours...awesome)
I buy Dole Pineapples
Coconut Oil - unrefined, organic and fair trade
Eggs and dairy are especially important to buy non GMO.
For baking adventures, please join in the fun on Instagram!
This is not a sponsored recipe / post.