MY LOW GLYCEMIC SIMPLE CARROT CAKE
This is a simple carrot cake recipe I created when I was doing a 30 day long candida cleanse. I’m such a dessert girl and it was hard for me to do minimal sweet so I made a lot of stevia based treats. This one was particularly yummy and I still make it all the time. Henry really loves this too. It’s a very simple raw carrot cake. I just shred the carrots and mix it with some great spices. I love the Raw Guru Cinnamon from Windy City Organics. So delicious. I didn’t put icing on this version, but you can make a very clean icing from soaked cashews, stevia, vanilla, lemon and sea salt or if you’re not vegan, my friend Alexa of Super Food Super Life just told me about ghee, stevia and colostrum whipped together. Apparently it’s like sugar cookie icing. Going to try it here soon.
6 medium carrots, shredded ( I use a food processor for this to make it super fast)
3 tablespoons raw almond butter
1/4 cup chopped pecans or favorite nut
1 1/2 tablespoon lemon juice
1/2 teaspoon of vanilla powder or extract
2 packets of stevia or 1 dropper of Omica vanilla stevia. You can also use honey or maple if you’re not worried about the glycemic effect.
1/4 teaspoon sea salt
1 teaspoon raw guru cinnamon
In a large bowl combined carrots, almond butter, pecans, lemon juice, sweetener, sea salt and cinnamon. Mix well. Transfer to a jar and top with more pecans or icing. ENJOY!