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Monday, July 23, 2012

Carrot Cake w/ "Cream Cheese" Frosting

I love LOVE love Carrot Cake, especially with Cream Cheese Frosting! Now, normally when I try someone's recipe I ALWAYS have to add and take away lots of things until i get it to my liking. So, this is my recipe review, this one needs NOTHING! I got it from Againstallgrain and let me tell you, this chick knows what she is doing ;) This is her Zucchini Bread recipe with carrots instead and I made my own little frosting to go with it. It tastes exactly the same as the real thing! So delish!! I will definitely add some raisins next time. This SCD Carrot Cake w/ "Cream Cheese" Frosting is Gluten-free, Grain Free, Yeast Free, refined sugar free, and sweetened with honey.

  I like it with waaay more frosting but wasn't as pretty ;)

Makes 17 Cupcakes, or 2 Loafs, or a Cake Pan. I only did cupcakes because I freeze my baked goods for go-to snacks or breakfast ;).....mmmmm cake for breakfast, who knew eating SCD would be so glutenous hehe.

1 1/2 Cup Almond Flour
2 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Nutmeg
3 Eggs
1/4 Cup Honey
1 Ripe Banana
1 Cup Shredded Carrot
1/2 Cup Raisins (Add more if you want! Raisins are delicious in carrot cake)

1/2 Cup SCD Dripped Yogurt
1/4 Cup Honey

Preheat oven to 350*. Blend all Wet ingredients with electric mixture until frothy. Add Almond flour and Baking soda last until well combined. Fold in Raisins and fill paper cups 2/3 full. Bake for 30 minutes or until toothpick comes out clean. Combine frosting ingredients in separate bowl and frost when cooled.


  1. I love this recipe!! i subbed almond flour for 9TB of room temperature organic PB and it is amazing!!

  2. I am so happy I found this recipe! Thank you. I tried whipping the egg whites separately and then fold in at last stage. Loved it!