Cranberry Almond Carrot Cake

Cranberry Almond Carrot Cakes

 

These are so yummy and so very fool proof!

 

It’s usually tricky to bake with coconut flour because it tends to not rise the same way regular flour does, but it’s the perfect choice for this recipe. Not only is coconut flour much healthier and better for your digestive system but it also keeps it moist.

 

 

For The Batter:

You will need:

• 3 cups of organic sliced carrots

• 2 cups of organic coconut flour

• 2 cups organic vanilla or plain greek yogurt

• 4 organic white or brown eggs

1 ¼  cups olive oil

1 cup organic cane sugar

⅔ cups dried organic cranberries

¼ cup organic sliced almonds

¼ cup blue agave nectar

2 tsp aluminum-free baking soda

2 tsp organic vanilla extract

1 tsp pink Himalayan sea salt

1 tsp organic cinnamon

Step One:

Mix coconut flour, sea salt, cinnamon, and baking soda.

Step two:

In a second mixing bowl add olive oil, sugar, agave nectar, and vanilla.

Step three:

Add eggs and mix!

Step four:

Add flour mixture in thirds.

Step five:

Add cranberries

 &

chopped sliced almonds

 

Now add sliced carrots.

I know this looks like an excessive amount of carrots…but trust me it’s just right!

mix!

Step six:

Now add the greek yogurt.

Step seven:

Pour into your muffin or cake pans. For the example of the recipe, I did both!

Bake cupcakes for 25 or so minutes until golden brown, it’s ok if they’re soft on the inside.

For the cake, bake for 35 minutes or so until golden brown, it’s also ok if they’re soft on the inside.

  

The cupcakes and cakes by themselves are delicious, especially with butter.

or

you can make this yummy cream cheese frosting.

It’s very decadent but simple.

Optional Cream Cheese Frosting!

 

• 8 oz (1 container) of organic cream cheese

• 1 stick (½ cup) organic unsalted butter

• ⅓ cup organic cane sugar

• 1 organic egg yolk

**Raw egg yolk is used in most frosting’s as it helps to bind the frosting together, however if you are pregnant or will be around expectant mothers please refrain from adding it to your frosting. Leaving it out will not effect the taste.**

Step one:

Whip the cream cheese for two minutes.

Step two:

 

Mix in the sugar.

Step three:

Whip in the butter.

Step four:

Blend in the egg yolk.

Refrigerate until chilled.

Quick and easy DIY frosting bag.

Cut a small corner of a ziploc bag and then add the frosting tip.

p.s. If you don’t have a frosting tip, the ziploc is still effective for frosting.

To Decorate:

Frost the way you’d like…to me less is more!

Enjoy!

 

 

8 thoughts on “Cranberry Almond Carrot Cake”

  1. Hi Sasha! Hey this recipe looks really good! I have to try it! A little advice ask you, I have an electric oven, what temperature do I use? Thanks for the recipes a kiss Carola xx

  2. Hey Sasha! I’m one of your biggest regret fans and I think you’re so pretty and you are my favourite person in the world! Me and my girlfriend watch pretty little liars whenever we can and we are very rarely not scrolling through your instagram! We are going to try your recipe as soon as we can get together and I’ll let you know how it goes! Mabel xox

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