My son has recently taken a great interest in being independent in the kitchen which, to me, is a wonderful gift! It will also be a gift to his future wife; although let’s not get ahead of ourselves. He is only turning 10. Anyway, yesterday, he made pancakes and bacon for dinner and this morning he made poached eggs for everyone for breakfast so I figured why not continue the learning experience today! We were out all morning until mid afternoon showers forced us inside so what better way to spend time with the kids then to bake a grain free dessert for after our dinner. I let my son choose what to make and he decided on carrot spice cake. So I went searching online for a grain free recipe to make our own and found this one from the Skinny Pear. Here is our take on it (it’s pretty similar):
Grain Free Carrot Spice Cake
3 cups almond flour
1 tsp baking soda
1 tsp sea salt
2 tsp ground cinnamon
1.5 tsp nutmeg
pinch of ground ginger (can omit if you don’t have it)
1/2 tsp allspice (can omit if you don’t have it)
1/4 cup coconut oil (melted for 15 seconds in microwave)
1/4 cup agave (can use up to 1/2 cup if you like but I don’t like my carrot cake too sweet)
1 tsp vanilla
5 large eggs
3 packed cups grated carrots (use organic then you don’t have to bother peeling them!)
1 cup raisins and 1 cup nuts (optional – we didn’t use these but I would have liked to! Since my son was making it though, he got to choose)
Preheat oven to 325 degrees. Grease a 9×13 glass dish with coconut oil. Mix dry and wet ingredients (except carrot; and raisins/nuts – if using) in separate bowls. Mix well then add carrots (and nuts/raisins) and mix until combined. Pour into glass dish and smooth as best you can.
Bake in center of oven for 35 minutes. Cool and slice.
Optional: We also made a simple cream cheese icing as you can see. Just use a room temp 8 oz block of cream cheese (we used light), sugar free powdered sugar, milk, vanilla, cinnamon and nutmeg. You really can’t go wrong here. Just blend cream cheese, add powdered sugar slowly until it gets too thick then add a little milk and vanilla and taste. Easy, simple and delish!
The Mad Radish says: You really don’t need nuts in this recipe because, with the almond flour, it already has a nutty taste!
The Snobby Wasabi says: A 9 year old made this? Well then no excuses that it is too difficult to make!