The apples are absolutely delicious right now. My favorite orchards are Rittman Orchards and Bauman Orchards. You can even pick your own apples. I haven’t been able to talk the Butcher into this yet but I’m still hoping. I had some apples and I decided to make this cake. It is a definite winner! The cream cheese frosting is the “icing on the cake”.
The Butcher and I got to make a trip to Niagra Falls that coincided with my birthday. I searched high and low for the “perfect” carrot cake. I couldn’t even find a decent carrot cake. I decided when we got back home to make my own carrot cake. The recipe I used couldn’t have been better. I got it from my friend, Karen Miller, the Hunky Dory Pastries Favorite Recipe Cookbook. I did make a couple of alterations. It was delicious.
Is there anyone else like me–no shortage of ripe bananas, or over-ripe bananas as the case may be? This recipe will give you a great way to use up the bananas and not feel guilty about eating them. Enjoy! This is an adaptation from Civilized Caveman Cooking. [amd-zlrecipe-recipe:17]
This will perk up your winter blues. A delicious and healthy carrot cake.
2 cups of shredded carrots
1 cup Maple Syrup
1 cup raisins
1 cup chopped pecans or walnuts
1 cup of coconut flour
1 teaspoon Baking Soda
1 Tablespoon plus 1 teaspoon of ground cinnamon
1 cup of unsweetened coconut
1 Tablespoon Pure Vanilla
1 cup unsweetened applesauce
1 cup of chopped pecans or walnuts for garnish
Mix together, carrots, Maple Syrup, and raisins in a freezer bag and let them sit in the refrigerator for an hour. Mix the dry ingredients in one group, and mix the wet ingredients in another group. Combine the wet ingredients with the dry ingredients. Add the carrot/raisin mixture into the batter. Stir in the nuts.
Preheat the oven to 325 degrees.
Grease a 9 X 13 inch glass baking dish. Pour the batter into the dish and bake in the middle rack of the oven for 45 to 50 minutes. Test the cake by sticking a toothpick in the center. If the toothpick comes out dry it is done baking.
Let the cake cool completely before you ice with the cream cheese frosting.
16 ounces of cream cheese at room temperature
8 ounces of sour cream
1 Tablespoon of pure vanilla
1/2 cup Maple Syrup
Mix all of the ingredients with a hand held beater until well blended. Ice cake. You will have more than enough icing; However, I don’t think you will have a problem finding a use for the extra.
This is gluten free and Paleo so enjoy with a clear conscience.
Until next time…From our Butcher Block to your Table.