Carrot Cake – GAPS Approved

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.

{We are taking a leap of faith and have added a donate button instead of using advertisers. Advertisements have been removed from this page to make your reading uninterrupted. If you learn something here, please donate so we can keep offering these posts. This post contains affiliate links, which sometimes pay for this site}.

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. Cook in greased pan(s) at 350 degrees for 40 minutes, or until done. If the batter is poured into two round pans, the cook time is closer to 40 minutes, if cooked in a 9 x 13, it will be a little longer. 

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.

Making cream cheese at home is easy and delicious. Click here to learn how. 

[yumprint-recipe id=’47’] 

[yumprint-recipe id=’48’]*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. 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. She is a Chapter Leader for The Weston A. Price Foundation. becky.nourishingplot@hotmail.com

“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.