Wonderful Carrot Cake with Coconut Mousse
Did you know?
People first grew carrots as medicine, not food, for a variety of ailments.
A medium-size carrot has 25 calories, 6 grams of carbs, and 2 grams of fiber.
- The veggie is an excellent source of vitamin A, providing more than 200% of your daily requirement in just one carrot.
- Carrots are loaded with beta-carotene, a natural chemical that the body changes into vitamin A.
- The deeper orange the carrot, the more beta-carotene you’re getting.
- 2 cups (250g) All-Purpose Flour (almond, coconut, chickpea, flax flour, etc.)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 2 cups (250g) Grated Carrot
- 1 and 1/2 cups sweetener of choice (brown rice syrup, maple syrup, agave, date syrup, erythritol )
- 2 tsp of grounded flax seed mixed with a generous splash of warm water
- 1/2 cup (120ml) Olive Oil
- 1 tsp Vanilla
- 1 Tbsp Apple Cider Vinegar
- 1 cup Chopped Walnuts
For the Coconut Frosting:
- 1 can of coconut cream (best if you refrigerated for 30)
- 1 tsp Vanilla
- 1/4 cup of cranberry
- 1/4 cup of erythritol (optional)
- Preheat the oven to 180 Celsius.
- Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
- Add the grated carrot and the sweetener of choice.
- Here come all the wet ingredients, add the oil, vanilla and apple cider vinegar, flax seeds and lastly the walnuts to the mixing bowl.
- Place into the oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely on a cooling rack.
- While the cake is cooling, prepare your mousse.
- Mix the half-frozen coconut cream with the erythritol.
- Start mixing on low speed.
- Add frosting to the top of the cake
- Let it chill in the fridge for 1-2 hours.
- Sprinkle with almonds and cranberries.