January 31st, 2013 / in Nutrition / no comments
This is absolutely ridiculous. Well, here is my super-duper LATE New Year’s resolution to stop not doing things. Like NOT blogging.
The Kidney benefit for my business partner, Dave, is over. It was a big hit. It was a lot of work. I was so tired at the end of the day. I am so excited for his surgery though so he can feel better. Awwww.
Anyway, back to it. Here is my ridiculous recipe for Carrot Cake and Maple Cinnamon Ice Cream. Enjoy people. By the way, this is the BEST cinnamon on the planet. You can get it at Super Wal-Mart, but I didn’t tell you that.
This Carrot Cake is adapted from my idol – Elana Amsterdam – ‘s Carrot Cake recipe. She is ridiculously amazing. I like the minor chunkiness of hers, but when serving with ice cream instead of frosting, I wanted the textures to mesh well.
Preheat oven to 350 degrees.4 Tbsp melted Coconut Oil 4 eggs 1/4 cup honey (or erythritol if you are sugar sensitive – which is technically not Paleo) 1 1/2 cups blanched almond flour 1/2 cup unsweetened finely shredded (macaroon) coconut 1 tsp sea salt 1/2 tsp baking soda 1/2 Tbsp Saigon cinnamon 1/2 tsp nutmeg 1 1/2 cups shredded carrots 1/2 cup chopped dates (pulsed in food processor to little bits)
I’m admittedly lazy, so I just throw everything all in at once. In what, you ask? My Kitchen Aid mixer. Seriously, if you don’t have one, either save up your allowance or use your stash or ask for one from your friends for your birthday and have them all go in together, because, man, they are expensive. Worth. Every. Penny.
Spray a glass 9×9 inch pan with this spray. All other non-stick sprays will probably kill you.
Slap that batter into the sprayed glass pan and throw it in the preheated oven for about 20-25 minutes. Insert a toothpick in the middle and it’s done when it comes out clean. Hard to believe it works for Paleo food too, huh?
THERE ARE RAW EGGS IN THIS RECIPE. USE ICE CREAM MAKING DISCRETION – There. Warning complete.2 Cans Native Forest Organic Coconut Milk 3 cups Coconut Cream – I used 2 cans of Trader Joe’s Coconut Cream (or use 2 more cans of Coconut Milk – the consistency is a little gritty with bits of yummy coconut) 4 EGGS – DUN, dun, DUNNNNNNNNNNN 3/4 cup Pure Maple Syrup (or erythritol if you are sugar sensitive- which is not technically Paleo) 1 Tbsp Saigon cinnamon 3 Tbsp Pure vanilla extract 1 Tbsp Maple extract (optional – unless you like it really MAPLE-Y) 1/2 tsp sea salt (I use pink Himalayan Sea Salt)
Put all ingredients in a blender – if you have one that big – and mix well; otherwise you’re bringing out the giant bowl and wire whisk, sugar.
Place in your ice cream maker and follow the directions. Don’t cry if you don’t have one; I got mine at Goodwill for $5. It’s loud, but it was cheap. You should probably “cure” it, but it’s so deliciously amazeballs right out of the container, and it makes A LOT. Get your container ahead of time or you will be putting it in 5 different containers before you have a designated ice cream container for your freezer.