Okay, so it's the day before Easter Sunday... and these past few weeks have been pretty intense as far as my schedule and to-do list goes. So when it came to coming up with my Easter Sunday brunch contribution the overwhelming plethora of fresh organic carrots that have been filling up our vegetable drawer inspired me to use them to create something truly delicious. Enter stage left, delicious Delightful Coconut Ginger Carrot Cake!
Influenced by our ongoing quest for healthy living and eating I was inspired to create this healthier carrot cake option that will leave my family feeling both satisfied and delighted, without the guilt of heavy treats. I can proudly say that this recipe was created using fresh organic and gluten free ingredients, cleverly combined to create one scrumptious dessert. Take a gander, you might get inspired to do the same.
Note: if you simply cannot imagine giving up the gluten, you can use organic unbleached all-purpose flour in place of the gluten-free flour used in this recipe.
Let me start off by saying that low-fat doesn't makes something automatically healthy for you, nor does it make a recipe 'clean'. My recipe however, is both healthy and clean, and doesn't contain any 'low-fat' labeled products. What it does contain are fresh organic ingredients, gluten free flour, a healthier sugar option, and of course love (which makes everything taste better).
1 ½ cups organic gluten-free flour
1 ½ tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
1 tbsp chopped candied ginger
¼ tsp salt
1 tbsp fresh grated ginger
1 tbsp coconut oil
1 large egg, room temperature
2 tsp vanilla extract
½ cup organic coconut sugar
¼ organic plain Greek yogurt
1/3 cup 2% milk
2 cups freshly grated carrots, packed (about 4 medium)
½ cup chopped toasted walnuts, toast on 350°F for 5-8 minutes and cooled
½ cup shredded unsweetened coconut
Cream Cheese Frosting Makings:
2 (8 ounce) packages organic cream cheese, softened
2 cup sifted confectioners’ sugar
1/2 cup butter, softened
2 tsp vanilla extract
1 cup of toasted shredded unsweetened coconut (for topping)
Lets Get Started:
Preheat oven to 350° F, and coat a 9x13 baking pan with nonstick cooking spray and set aside.
To prepare the cake,
Mixed together the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, chopped candied ginger, and salt) with a whisk and set aside.
Wash and peel fresh ginger, then use a microplane grater to grate one heaping tablespoon of ginger. In an electric mixer using the whisk attachment, whisk together the fresh ginger, coconut oil, egg, and vanilla.
Then add in the Greek yogurt and coconut sugar, and mix on medium until smooth.
Next add the flour mixture and milk into the dry ingredients, alternating between the two – starting and ending with flour (making sure not to over mix the batter).
Wash and peel approximately 4 medium carrots to measure two packed cups of fresh shredded carrots. Chop walnuts and toast in the oven at 350°F for about 6-8 minutes. Then fold carrots, nuts, and shredded coconut into the batter by hand using a rubber spatula.
Spread the batter into the prepared pan, and bake at 350°F for 30 minutes or until a toothpick can be inserted into the center and come out clean.
Allow the cake to cool in the pan for at least 10 minutes before turning it out onto a wire cooling rack. Cool completely to room temperature before frosting.
To prepare the frosting,
Cream together the cream cheese and butter until smooth. Then mix in the vanilla, and gradually add in sifted confectioner’s sugar, until frosting is nice and creamy.
Toast the unsweetened coconut until golden-brown, and set aside to cool. Spread frosting on the cooled cake using an offset spatula . Then sprinkle the toasted coconut on top, and wah-la! You’re done!