"Delicious autumn! My very soul is wedded to it,
and if I were a bird I would fly about the earth
seeking the successive autumns."
- George Eliot
The leaves, the smells, the air, the colors, and the golden hued desserts that adorn our tables...autumn is delicious indeed!
This particular cake, gluten, grain and dairy free, is a sure welcome to October and the chilly months ahead. The coconut cream lightly sweetend by honey is the perfect accompaniment to the folds of carrot, cinnamon, and nutmeg. So while you are donning your smart wool socks and contemplating finishing that scarf you left on your knitting needles last year take a pause to observe this beautiful interim season. Gracefully autumn comes, quickly she goes.
Spiced Carrot Cake
(tweaked from The Gluten Free Almond Flour Cookbook)
- 3 cups blanched almond flour
- 2 tsp sea salt
- 1 tsp baking soda
- 1 TBS cinnamon
- 1 tsp nutmeg
- 5 eggs
- 1/2 cup honey
- 1/4 cup grapeseed oil
- 3 cups carrots, grated
- 1 cup raisins
- 1 cup walnuts
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg. In a separate bowl, mix together eggs, honey and oil. Stir carrots, raisins and walnuts into wet ingredients. Stir wet ingredients into dry. Place batter into 2 well greased, round 9 Inch cake pans. Bake at 325° for 35 minutes. Cool to room temperature and spread with coconut cream frosting. Serve.
- 1 cup coconut milk
- 1 1/4 cup coconut oil
- 1/2-1 cup honey (depending on how sweet you like it)
Heat the coconut milk and honey in a saucepan until hot and incorporated. Remove from heat and stir in the coconut oil until melted. Place mixture in a jar or bowl and place in the freezer for about 35-45 minutes or until the frosting/cream has thickened. If it is too frozen just leave it on the counter for several minutes until it is spreadable.