Serves 8
I HAVE A CARROT CAKE I make for special occasions in the Indulgent section of this book (see here), but I can’t possibly bear the thought of going without carrot cake at any time in my life, so I had to create a grain-free version for my times of digestive rest and healing. That’s why I call this my everyday carrot cake. Although many grain-free cakes use tons of nuts (such as with almond “flour”), I don’t digest those well, and I know I’m not the only one, especially in such quantities. This cake is, therefore, both grain free and nut free, but still contains that wonderful, carrot-y, spicy goodness.
I made the cake for a small group of friends recently, and it was literally gone in minutes. Yes, the entire cake! Two out of the five people had food allergies or celiac disease, and everybody remarked on the light, airy quality and the classic carrot cake flavor.
1 tablespoon palm shortening, nondairy butter (such as Earth Balance), or coconut oil, for greasing the pan
1 cup cassava flour, plus a little more for the pan
¼ cup coconut flour
¼ cup hazelnut flour
½ cup arrowroot starch
¾ cup maple sugar or coconut sugar
1½ tablespoons aluminum-free baking powder
2 teaspoons baking soda
1 teaspoon xanthan gum
2 teaspoons ground cinnamon
½ teaspoon ground or freshly grated nutmeg
Pinch of ground cloves
1 teaspoon Himalayan salt
1 cup mashed ripe banana (about 2 medium bananas)
1 cup coconut oil
⅓ cup unsweetened applesauce
⅓ cup real maple syrup
1 teaspoon apple cider vinegar
½ teaspoon ground vanilla bean (or 1 teaspoon gluten-free vanilla extract)
2 cups shredded carrot
¾ cup palm shortening, coconut oil, or nondairy butter (like Earth Balance)
¼ cup coconut butter
2 tablespoons raw honey
1 tablespoon fresh lemon juice
Pinch of ground vanilla bean (or ¼ teaspoon gluten-free vanilla extract)
Preheat the oven to 350°F. Grease a Bundt pan or a 6- to 8-inch round pan with the shortening and sprinkle with cassava flour.
In a large bowl, combine the cassava flour with all the remaining dry ingredients (through salt).
In the bowl of a stand mixer with a whisk attachment, combine the banana, coconut oil, applesauce, maple syrup, vinegar, and vanilla and mix until smooth. Slowly add the dry mixture to the wet, whisking at medium speed until combined. Fold in the shredded carrot.
Pour the batter into the pan and bake for 25 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool on a cooling rack.
FOR THE HONEY ICING: Whip all the ingredients together until smooth and fluffy.
Top the cake with the honey icing and serve. This cake will keep covered in the refrigerator for up to 2 days.