Hunter Gatherer Gourmet
300g Velvety Baking Mix (if you use Ginger then extra spices optional but I always throw in some)
2 cups shredded carrots
225g crushed pineapple in juice
3/4 cup oil (I used macadamia)
1 tsp baking powder
2 teaspoons ground cinnamon or pumpkin spice
3/4 cup chopped walnuts
Optional is 1/4 cup coconut sugar or pinch of stevia. Best to suit your level of sweetness.
1/4 cup butter, softened
Fresh As passionfruit or pineapple powder
Pinch stevia (optional)
1 cup coconut oil (or 1/2 cup oil and 1/2 cup grass fed butter or ghee)
1/4 cup honey
1 1/2 teaspoon vanilla
6 Tablespoons cashew butter
1-2 teaspoon lemon juice
CREAM CHEESE ICING 2 WAYS
1. TWEAK THE TRADITIONAL
2. DAIRY FREE
Mix pineapple, oil, eggs, sugar of choice and carrots in large bowl till mixed well
Mix together the baking mix, spices and baking powder
Then add to the wet pineapple mix and stir till well mixed
Add walnuts if using
Transfer to a greased 13-in. x 9-in. baking dish or 22cm cake tin
Bake for 40-45 min at 180 or until a toothpick inserted near the centre comes out clean. Cool on a wire rack.
Cream Cheese Icing 2 ways
Tweak the traditional
In a large bowl, beat cream cheese and butter until smooth. Gradually beat in the passionfruit or pineapple powder tasting as you until you have reached a sweetness you enjoy. Spread over the cake.
The dairy free approach
Beat or blend the coconut oil/butter/ghee till pale and creamy. Add the honey, vanilla, cashew butter and lemon juice until smooth and creamy. Taste as you go, can add more sweetener or a pinch of stevia. Then mix in the lemon zest.
Leave in fridge to harden up a little before spreading over the cake.
Recipe original - https://huntergatherergourmet.co.nz/recipe/carrot-cake/