CARROT CAKE

Cinnamon                                                           doterra-wildorange

Supports healthy metabolic function                         Anti-depressant & mood enhancer

Boosts immunity, soothes sore throat                        Mild aphrodisiac

Helps achy joints                                                            Anti-inflammatory and anti-spasmodic

Repels insects                                                                 Antiseptic and anti-bacterial

Supports respiratory system                                       Balance hormones

Helps skin infections & blood impurity                    Detoxing, promotes urination

Boosts brain function                                                   Aids digestion and helps eliminate gas

Aids blood circulation                                                 Improves cognitive function

Anti-inflammatory

Promotes weight loss & balances blood sugar levels

 

INGREDIENTS:

CAKE:

  • 1¾ Cups gluten free plain flour
  • ¾ Cup almond meal
  • ¾ Cup shredded coconut
  • 1 Cup grated carrot
  • ¾ Cup apple puree
  • ½ Cup Pure Maple Syrup
  • 1 tsp. BiCarb Soda
  • 1 tsp. Baking powder
  • 3 eggs
  • 1 tsp. vanilla extract or 1 vanilla bean
  • ¾ Cup fresh crushed pineapple
  • ²/³ Cup liquid coconut oil
  • 2 drops dóTERRA Cinnamon bark essential oil

CREAM CHEESE FROSTING:

  • 250g cream cheese at room temperature
  • 2½ Tbsp. raw honey
  • ½ tsp. vanilla extract or vanilla pod
  • 1 Tbsp. milk or cream
  • 2 drops dóTERRA Wild Orange essential oil

 

METHOD:

  • Preheat oven to 160ºC. Grease and line a 20cm round baking tin.
  • Beat eggs, maple syrup, coconut oil, vanilla, cinnamon and apple puree using an electric hand beater until well combined and fluffy.
  • Sift in the flour, bicarb and baking powder. Add coconut and stir with a wooden spoon.
  • Stir in pineapple (including any juices) and carrot.
  • Pour into the prepared pan and bake in the oven for 30 to 40 minutes or until golden, and a skewer inserted into the middle comes out clean. Don’t over cook or it will be dry.
  • When it’s cooked allow to cool in the pan for 10 minutes.
  • Turn onto a cooling rack to completely cool.
  • While it’s cooling on the rack you can make the frosting.
  • Put all frosting ingredients into a small bowl. Beat using an electric hand beater until smooth and creamy. Make sure cream cheese is at room temperature or it won’t be nice and smooth it will be lumpy.
  • Once the cake is cool, spread the frosting all over the cake. Top with a sprinkle of shredded coconut or chopped pecans. Serve. Any left overs can go in the fridge.

NOTE: You can add ½ Cup chopped pecans to the cake mix. My children aren’t fond of chunks of nuts so I don’t add them (unfortunately, because hubby and I love them).

 

 

 

 

 

 

 

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