Holy Week has recently a time for me to recharge, get inspired and get closer to my faith. I also refuse to go out of town during this long weekend because everyone is on the road and airports are full. The capital is empty which is the way I prefer it. Some would ask why? Malls are closed, most restaurants are as well, radio stations turn off for 2 days and tv stations replay old shows. Well that’s why it’s great, you aren’t distracted by the normal day to day life and get to do work at home that you’ve always pushed a side.
This weekend was my time to bake with no distractions. To enjoy baking for friends and for myself.
Friday we had friends at home for a veggie dinner since it was Good Friday. I have been putting off this request by my husband to make carrot cake and this was the perfect weekend. I had time and experiment with new recipes. There on my pantry shelf was a box of organic coconut flour so why not try something new. I also went through my refrigerator and pantry found spices I hardly use, candied ginger in the bottom of my refrigerator and macadamia nuts from my recent trip. This added a nice flavor profile to the cake.
To my surprise this came out really yummy. The flavor of coconut pairs well with carrots and the spices used. Will definitely make this again and maybe try making it vegan friendly.
Until next time! – Carmela
Scenes from our dinner:
Hubby and our doggy baby. photo from Chichi Tullao of Happy Tummy Travels.
Table scene after the main course.
Malibu admiring our set up or looking for something to chase.
Love the bright color carrots have. I grated it using the fine setting of my grater.
I used brown sugar and honey for sweetness.
I used 5 carrots to make this cake, which technically makes this a healthy dessert, since there are veggies right?
This is the consistency my cake batter had, which was similar to cookie dough and not runny like usual cake batter.
This recipe is good for a 9 inch cake however I used 3/4 for the cake and 1/4 for 6 cupcakes because I was giving it away to my friends.
Since it was Easter, I used chocolate eggs to decorate the cake.
- 1 C Coconut Flour
- 1 tsp Baking Powder
- 1 tbsp Cinnamon Powder
- 1 tsp Nutmeg Powder
- 1 tsp Ginger Powder
- 2 tsp Coarse Salt
- 11 Small size Eggs
- 3 C Shreaded Carrots
- 1/4 C Dried Ginger
- 3/4 C Brown Sugar
- 1/4 C Honey
- 1 tbsp Vanilla Extract
- 1 C Coconut Oil
- 8 oz Cream Cheese
- 1 C Unsalted Butter
- Zest of 1 Lemon
- 2 tbsp Cream
- 1 tsp Vanilla Extract
- pinch of Salt
- 3 Cups Powdered Sugar
- Green and Orange Food Coloring
- Roasted Macadamia Nuts for garnish
- Preheat oven to 350 and grease a 9 inch springform pan.
- In a bowl, mix your dry ingredients: Coconut flour, baking powder, cinnamon powder, nutmeg powder, ginger powder and salt.
- In a stand mixer, using a paddle on medium speed mix the eggs, sugar, honey and coconut oil until well combined. Then add the carrots and dried ginger.
- Add the coconut flour in 2 additions and scrape the sides every time.
- Pour into prepared pan and bake for 25 mins or until a toothpick inserted comes out clean. Let cool completely and refrigerate before frosting.
- In a stand mixer, beat cream cheese and butter until fluffy and creamy. Add the powdered sugar, lemon zest, all purpose cream, vanilla extract and salt. Mix until well combined.
- In two small bowls, mix orange food coloring with 3 tbsps of frosting and in the other bowl mix green food coloring with 3 tbsps of frosting.
- Slice the cake in the middle. Spread a layer of frosting about half and inch and then sprinkle macadamia nuts on one side and then cover with the other layer of cake.
- Frost the cake and pipe small carrots. Add macadamia nuts for garnish and chocolate eggs.