Carb Curios Carrot Cake

April showers are bringing grain-free flours!

Having to learn to bake gluten-free opened a whole new world of flour. I quickly learned baking does not have to be unhealthy and can be quite nutritious. Baking and health do not usually go hand in hand - how thriving would it be to be able to indulge in your favorite cupcake without the guilt?! Or even for breakfast!

Below is an infographic from Cheat Day Designs that perfectly highlights how each different flour can be a thrive. When baking grain-free, you gain not only extra flavor but secret macronutrients. Grain-free flours focus on plant-based ingredients which are complex carbohydrates that aid in blood sugar regulation (energy).

A majority of these flours can be found in your health aisles of your local grocery store

- just look for good ol' Bob!

Now what would Easter be without carrot cake!

My recipe below was made by Ambitious Kitchen - a true inspiration of mine and a must follow for any foodies that love to bake. Ambitious Kitchen proves that almonds aren't just meant to be sadly munched on - many of her recipes are almond flour based - providing a gains of 8 grams of protein a serving! I used her The Best Healthy Carrot Cake You’ll Ever Eat recipe as a base and made a few thriving tweaks to my liking! I hope you enjoy this recipe at a family brunch or in the morning smothered with some peanut butter.

Hoppy Easter baking!

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Due to my tree nut allergy - I subbed almond flour for a mix of coconut and cassava (also referred as garbanzo).

I used Monk Fruit sweetener which is a keto-friendly & sugar-crash free option that can be subbed for sugar! My thrive hack for monk fruit sweetener is to find it in the health aisles of HomeGoods or Amazon.

I added pumpkin for an extra fiber kick and vitamin-A boost - it can be PSL season all year long!

CARB CURIOUS CARROT CAKE (DF, GF)

INGREDIENTS

Dry Ingredients

1 1/2 cups coconut flour

1 1/2 cups cassava flour

3/4 cup unsweetened finely shredded coconut

1 teaspoon baking soda

3 tablespoons pumpkin pie spice

1/2 teaspoon salt

Wet ingredients

5 large eggs

3/4 cup monk fruit sweetener

1 can pumpkin

1/2 cup coconut milk (add more if batter is dry)

1 teaspoon vanilla extract

1/2 cup melted coconut oil

1 bag of shredded carrots

For the frosting:

1/3 cup coconut oil

1 cup coconut milk

2 cups shredded coconut

1/2 cup monk fruit sweetener

2 teaspoons pure vanilla extract