One Easter tradition that never gets old, is carrot cake. This delicious, GAPS approved recipe is a favorite, even with those who eat the Standard American Diet.

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Carrot Cake

In a stand up mixer whip 3/4 of a block of grass fed butter (I use this one) with 3/4 cup local honey. Mix until fluffy. 

Add 1 tablespoon vanilla and a 1/2 cup home brewed kefir, preferably kefir cream. Home brewed yogurt can also be used. Mix.

Add in 1 teaspoon baking soda and 3 tablespoons cinnamon.

Alternating ingredients, add in 4 eggs and 3 cups almond flour, for example, add one egg and mix, one cup almond flour and mix, one egg and mix, etc.

Once combined add in 2 cups carrots, shredded on a cheese grater, then add 1 cups chopped walnuts (soaked and sprouted if needed). Pecans can also be used. Pecans soaked and sprouted taste more like maple syrup and add a whole different flavor to the cake. 

Frosting

2 packages properly fermented cream cheese

one stick grass fed butter

3/4 cup local honey

Mix until fluffy.

*Special note on the cream cheese – cream cheese can be made from raw milk or milk using this starter culture, or this recipe. Make a special note that cream cheese is often filled with gums, xanthan gum or guar gum, which are not GAPS approved. This cream cheese is GAPS approved.

To color decorative carrots on the top of the cake, take a portion of the frosting in a bowl and add 1/4 teaspoon turmeric, or the amount that is a pleasing yellow, then sit one sliced beet in the frosting bowl and let sit. It doesn’t take long but once the desired amount of red has been added to make a glorious orange, mix. We use lemon balm leaves for decorative carrot leaves. The cake can also be topped with chopped almonds or pecans, soaked and sprouted if needed. 

Serve and enjoy. This cake is better the next day.

If a stronger cream cheese flavor is desired for the frosting, add a third tub of cream cheese.

Carrot Cake - GAPS Approved
A moist and tasty carrot cake that doesn't last long.
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Ingredients
  1. 3/4 of a block of grassfed butter
  2. 3/4 cup local honey
  3. 1 tablespoon vanilla
  4. 1/2 cup home brewed kefir, preferably kefir cream. Home brewed yogurt can also be used.
  5. Add in 1 teaspoon baking soda
  6. 4 tablespoons cinnamon
  7. 4 pastured eggs
  8. 3 cups almond flour
  9. 2 cups carrots, grated on a cheese grater
  10. 1 cup chopped almonds or pecans (properly soaked and sprouted, if necessary)
Instructions
  1. In a stand up mixer whip 3/4 of a block of grassfed butter, this equals a stick and a half, with 3/4 cup local honey. Mix until fluffy.
  2. Add 1 tablespoon vanilla and a 1/2 cup home brewed kefir, preferably kefir cream. Home brewed yogurt can also be used. Mix.
  3. Add in 1 teaspoon baking soda and 4 tablespoons cinnamon.
  4. Alternating ingredients, add in 4 eggs and 3 cups almond flour, for example, add one egg and mix, one cup almond flour and mix, one egg and mix, etc.
  5. Once combined add in 2 cups carrots, shredded on a cheese grater, then add 1 cups chopped walnuts (soaked and sprouted if needed). Pecans can also be used. Pecans soaked and sprouted taste more like maple syrup and add a whole different flavor to the cake.
Notes
  1. Serve and enjoy. This cake is better the next day.
Nourishing Plot http://www.nourishingplot.com/
Cream Cheese Frosting - GAPS Approved
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Print
Ingredients
  1. 2 to 3 packages properly fermented cream cheese (depending on the desired cream cheese flavor)
  2. 1 stick grass fed butter
  3. 3/4 cup local honey
Instructions
  1. Add 2 packages properly fermented cream cheese (3 for a stronger cream cheese flavor. Add one stick grass fed butter and 3/4 cup local honey
  2. Mix until fluffy. Frost the cake.
  3. To make decorative carrots, separate a small portion of frosting in a bowl and add 1/4 teaspoon turmeric and stir. Place one slice of beet and let it sit in frosting for a minute to bleed the red color. Mix to make a vibrant orange. The cake can also be topped with crushed walnuts.
  4. To color decorative carrots on the top of the cake, take a portion of the frosting in a bowl and add 1/4 teaspoon turmeric, or the amount that is a pleasing yellow, then sit one sliced beet in the frosting bowl and let sit. It doesn't take long but once the desired amount of red has been added to make a glorious orange, mix. We use lemon balm leaves for decorative carrot leaves. The cake can also be topped with chopped almonds or pecans, soaked and sprouted if needed.
Nourishing Plot http://www.nourishingplot.com/
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”. 
“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

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5 Responses to Carrot Cake – GAPS Approved

  1. BEAUTIFUL!!! Thank you!! I will be making this over the weekend!

  2. Becky says:

    Where do you get the cream cheese?

  3. julialoha says:

    I would like to know a standard measurement of 3/4 block (of grass fed butter). Nevermind, I clicked on the butter you use and to my delight, it is exactly what I use – answer – 6 oz. = 3/4 block. It is a beautiful cake.

  4. Cindy says:

    What is the measurement for the butter in ounces or grams?

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