Carrot cake. Sweet and spicy, just like you, this healthy dessert puts more orange beauty in a room than Snooki and George Hamilton at Autumnfest.
This cake is seriously brimming over with righteous; so much so, the kids, who initially heard the words “carrot cake” and gave me the someone-put-carrots-in-my-cake? face, ate half of this rich, brimming with Charlie Sheen #winning cake within the next 18 hours. Half. Of a 9 X 13 pan. That’s a lot of cake. I anticipate the rest of what is sheer spice cake fantasticness will be ingested this afternoon just after the backpacks hit the floor. Must. hide. some.
And did I tell you about the cream cheese frosting? Oh yes. There is cream cheese frosting.
Because many carrot cakes call for nuts, I’ve used my own nut concoction, a coarse grind of almonds, macadamias and cashews. For this recipe and for simplicity, I’m calling for ground almond flour. You can use a finer ground flour if you wish, but you might going to miss out on the nutty crunch of some of the coarser flour. The addition of ground flax seed meal is because I’ve never liked a fully nut-flour baked dish (save for my cheesecake crusts). Flax absorbs some of the excess moisture and keeps the cake moist without falling apart.
I use Ideal sweetener in this recipe, but since it measures 1:1 with sugar, you can substitute with anything else you have that you like to use for baking, from Splenda to erythritol/xylitol. I’ve reviewed the regular Ideal blend review and the Brown Sugar blend review, so if you live near an Albertson’s, it’s worth a trip to the store. Please note that the Ideal is not carb-free, and accounts for some of the carb count in this cake. If you want to swap out my sweetener for yours, the nutritional facts are broken down for these products after the recipe.
Recommendation: Bake the cake the day before when possible to mellow out the flavors and the sweetener. While the cake is absolutely tremendous right out of the oven, letting the product rest after baking helps the flavors meld and the cake not taste ‘too sweet’. Some things get better with age: pumpkin pie and lasagna and George Clooney, for example. This cake is the same way.
I’d also recommend only frosting the cake the next day before serving, unless you chill the cake in the fridge. I let mine rest on the counter, and cream cheese frosting should stay cold or it tends to soften.
OK. Anything else? I’m not wearing socks. Or a bra. Wow. I’m letting myself go this morning.
On to the cake!
Makes 12 servings.
Nutritional Information for each serving (minus frosting):