Conventional carrot cake is actually filled with loads of refined sugars and rancid vegetable oils. Try this Grain Free Carrot Cake instead!
Adding to the sugar assault is the sickly sweet cream cheese frosting. Here is a recipe that is grain, sugar and dairy free and astonishingly satisfying without being cloyingly sweet.
The earthy taste of the dates and pecans combined with the mild sweetness of the carrots makes for a beautifully textured and warmly comforting food.
The thin layer of coconut cream icing adds another dimension to the experience. Your kids will love it!
Carrots have been used in sweet desserts since medieval times mainly because sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by.
The origins of carrot cake are disputed but it is thought to come from Gothenburg, Sweden. Because of rationing during World War 2 the popularity of carrot cake was revived.
Here, I used 3 tablespoons of honey, but you can experiment and probably use less because the dates and carrots also sweeten the cake. I also like to soften the grated carrots by cooking them first in ghee, but you can skip this step if you like a somewhat coarser texture.
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