I LOVE carrot cake. My absolute favorite recipe comes from Trish at MomsTimeOut. I like it so much that I decided to see if I could modify it for the Practical Beautiful Lifestyle. This means it has to have no added sugar and be grain-free, gluten-free and dairy-free. After a few tries with a variety of sweeteners and flours, I came up with a variation that works. This recipe is not appropriate for the Radiance Reset but is perfect for the maintenance phase of Practical Beautiful Life.
My cakes never look as pretty as Trish’s cakes but they taste amazing.
The recipe does include nuts in the walnut flour. Other nuts are optional for those without nut allergies or sensitivities.
| Prep Time | 15 minutes |
| Cook Time | 35-45 minutes |
| Servings |
slices
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- 1.5 Cups organic unsweetened applesauce
- 2 Cups Swerve granulated sweetener Swere is made from erythritol a natural occuring sweetner
- 3 Eggs Room temperature
- 1 Cup Wild Tree Farms Walnut Flour Walnut flour has the lowest glycemic load
- 1 tsp baking soda
- 1.5 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 2 Cup grated carrots I have also used bagged shredded carrots
- 1 Cup shredded, unsweetened coconut I like Trader Joe's brand
- 1 Cup chopped nuts I use Trader Joe's unsalted, dry roasted pecan pieces
- 1 tsp vanilla
- 1 Cup crushed pineapple, not drained Make sure it is in juce, not syrup!
- 1 Cup dried raisins, cranberries and/or cherries This is optional for raisin lovers out there
- 1/2 Cup Butter or Myokos non dairy butter, softened
- 8 oz Kitehill Cream Cheese softened This is my favorite nondairy cream cheese. It is nut based though
- 2 Cup Swerve Confectioners Sweetner
Ingredients
One
Two
Three
Frosting
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- Preheat oven to 350 degrees. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients. Pour into a lightly greased (I use coconut oil) 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans for easy removal and clean up. Bake for 35-45 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean. Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
- Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. Invert the cake onto a cake plate or stand. Apply a generous dollop of frosting and spread... Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three. Refrigerate for an hour before serving for best results.
Swerve is the sweetener I chose but you can also use Xylitol, Lankanto Monk Fruit Sweetener or Stevia based products.
