It can be hard to find a cake that is both delicious and right for the whole family. Luckily, this carrot cake is naturally sweet and right 4 all types! Carrot cake is a classic favorite but the frosting is usually made with cream cheese, which is an Avoid for many. Our chocolate chai frosting gives it a modern twist that makes it enjoyable for all types.
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Ingredients for the cake:
- 3 tbsp ghee (melted and cooled) plus more for greasing
- 1 cup shredded carrots
- ¾ cup diced pineapple
- 1 cup brown rice flour
- 1 cup millet flour
- ¼ cup arrowroot starch
- 3 tsp baking powder
- 1 tsp salt
- ¼ tsp ground nutmeg*
- 2 large egg yolks
- 1 cup finely chopped walnuts
- ½ cup agave syrup
- 4 large egg whites
*Nutmeg is an Avoid for Type O secretor, omit.
Ingredients for the frosting:
- ½ cup almond milk*
- 4 tbsp agave syrup
- ¼ tsp ground nutmeg**
- ½ tsp ground ginger
- ½ tsp ground cloves
- 3 ounces 100% dark chocolate, grated
- 2 tbsp ghee
- 2 tbsp cocoa powder
- ¼ cup chopped walnuts, for garnish
*Almond milk is an Avoid for Type O non-secretor, substitute with rice milk.
**Nutmeg is an Avoid for Type O secretor, omit.
- Preheat the oven to 350°F.
- Grease a 9-inch round cake pan and set aside.
- Place shredded carrots and pineapple on separate paper towels to absorb excess liquid.
- In a large bowl, combine dry ingredients for cake, and set aside.
- In a separate bowl, whisk together egg yolks, carrots, pineapple, walnuts, cooled ghee and agave syrup. Add to dry ingredients, stirring to combine.
- In a dry, glass bowl, beat egg whites until stiff peaks form. Fold egg whites into batter, ⅓ at a time.
- Pour into the prepared cake pan, and bake for 35 to 40 minutes. Let cool on a rack for 30 minutes.
- In the meantime, prepare the frosting. Heat milk, agave syrup, nutmeg (if using), ginger, and cloves over low heat for 2 to 3 minutes. Place grated chocolate in a bowl with ghee. Pour milk mixture over chocolate, and whisk until smooth. Let cool completely. Add cocoa powder and stir until mixture thickens.
- Frost cake, and sprinkle with walnuts for garnish. Serve the same day for best results, or store in a cool, dry place overnight or in the freezer for up to 1 month.