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1/3 cup dried shredded organic unsweetened coconut
3 cups (a little less than a 1 pound) carrots, shredded
1 cup organic agave nectar*
1 1/2 cups organic all-purpose flour
1/2 cup organic whole wheat pastry flour 2 teaspoons baking soda
3 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 cup sucanat*
3/4 cup organic coconut oil*
1 tablespoon vanilla extract
3 organic eggs
Carrot Cake Instructions:
Preheat regular oven to 350°F or convection oven to 325°F
Butter and flour two 8-inch round cake pans and line bottoms with parchment paper
Alternatively, place liners in 2 muffin pans for 24 cupcakes
Add just enough warm water to the dried coconut to cover it and let it sit for 10-15 minutes
Grate your carrots, then place them in the food processor and pulse with the agave nectar until pureed
In a large bowl, sift together the dry ingredients (both flours, baking soda, spices and sucanat)
Place the coconut, coconut oil, vanilla extract, eggs, and carrot-agave mixture in a bowl; whisk to combine
Add the wet ingredients to the dry, mixing with a rubber spatula–do not overmix.
Pour the batter into the prepared pans
Bake for 55 minutes in regular oven or 30 minutes in convection oven
Tops should be golden brown and a toothpick inserted in the center should come out clean
For cupcakes, the baking time is 35 to 40 minutes in regular or about 20 in convection oven
Let cakes cool in the pans for 10 minutes
Invert them onto a wire rack and let them cool completely
Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting
Cream Cheese – Lemon Zest Frosting Ingredients:
Three 8-ounce packages organic cream cheese, softened
2 sticks (1 cup) organic unsalted butter, softened
1 teaspoon grated organic lemon zest
1 1/2 tablespoons fresh organic lemon juice
1 tablespoon organic vanilla extract
2 teaspoons stevia*
Cream Cheese – Lemon Zest Frosting Instructions:
In mixer with the whisk attachment, whip the cream cheese and butter on medium-high speed until airy (about 2 minutes)
Mix in the lemon zest, lemon juice, and vanilla
Mix in the stevia or rapadura
Refrigerate for 10-15 minutes if the frosting seems too soft to spread
Use spatula to spread over the cooled cake!
Tip: a dollop of frosting on your plate or work surface keeps the first layer of your cake from sliding around while you frost it!
*A note about alternative ingredients:
Coconut Oil is a great alternative to many oils, due to the presence of lauric acid which has antimicrobial, anti-fungal and antibacterial properties. Additional it has been shown to aid in maintaining cholesterol levels, promote weight loss, increase immunity, aid proper digestion and metabolism, among other positive health benefits.
Agave Nectar has one of the lowest glycemic indexes of any sweetener out there, which means it has a low impact on blood sugar and keeps you satiated longer than sugar.
Sucanat is a less processed form of sugar that retains the beneficial vitamin and minerals originally present in the plant and also has fewer calories. It's a bit sweeter than your normal refined white sugar, which mans you an use about a third less of it in your recipes.
Stevia is an alternative, less processed form of sugar. It's extremely sweet (substitute 1 teaspoon of stevia for 1 cup of sugar) and some people claim there's an aftertaste, so try it yourself before using it!
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