Desserts

Grain-Free Carrot Cake (Frozen-Themed)

I’ve made this grain-free carrot cake several times last month. My oldest daughter, Lilah turned 5 and I did a couple small-sized trials before I ventured with the 3-tier Disney’s Frozen birthday cake that she requested for her party.

I really liked the fact that it was relatively economical for a grain-free cake. Almond flour tends to be expensive and coconut flour requires a lot of eggs, but the fact that this recipe calls for 4 cups of shredded carrots cuts down a lot on the amount of flour, eggs, and sweetener used. I bought a giant bag of organic carrots at Costco for under $5.

I’ve made it once using coconut oil and a couple of times using butter instead and they both worked out great. I also used a cream cheese frosting and this dairy-free frosting, but I liked the cream cheese frosting better.

For other cake recipes try my strawberry cake, watermelon cake, or (nut-free) pound cake.

Grain-Free Carrot Cake

Ingredients:

4 cups of shredded carrots
5 cups of almond flour
5 eggs
1/2 cup of honey or more to taste
1 1/2 tsp of baking soda
1/2 cup of melted butter or coconut oil
1 tbsp of lemon juice
2 tsp of ground cinnamon
1/2 to 1 tsp of ground nutmeg
1 cup of chopped walnuts (optional)
1 cup of raisins (optional)

Preparation:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Put all the ingredients in large mixing bowl and combine using a spatula.
  • Pour the batter into two greased 9″ round cake molds.
  • Bake for 25 to 35 minutes or until a tooth pick inserted in the center of the cake comes out dry.

Ingredients For The Frosting:

1 cup of cream cheese
1/2 cup of room temperature butter.
1/2 cup of RAW honey. Use the hard one and not the runny one
1/2 tbsp of lemon juice, a few drops of almond extract or 1 tsp of vanilla extract

Preparation :

  • Using an electric mixer combine all the ingredients until uniform.
  • Refrigerate the frosting for an hour before frosting the cake.

To make the carrot roses:

  1. Thinly slice a the top of a thick peeled carrot. You will need about 10 slices.
  2. Place the carrot slices in boiling water for about 10 to 15 seconds to soften them.
  3. Rinse them in cold water and pat them dry using a clean towel.
  4. Arrange the carrots in a straight line overlapping from the middle.
    Carrot Rose
  5. Roll the line of carrot slices.Carrot Rose
  6. Cut the carrot roll in half to make two carrot roses.
    Carrot Rose
  7. Place the carrot roses on top of the cake pushing the base of the rose  in and fanning the top out.
    Grain-Free Carrot Cake

Disney’s Frozen-Themed Birthday Cake

Just like every other little girl her age she wanted to have a Frozen birthday party. To be honest with you I’m ready for this Frozen craze to go away. I’ve heard the sound track at least 2000 times. I’ve spent weeks trying to find an affordable Elsa’s dress, they seem to be out of stock everywhere and the ones on E-bay are several hundreds of dollars. I have attended at least a dozen of Frozen birthday parties this summer. I’m pretty sure we own every single Frozen doll and story book on the market and even my 2.5 year old daughter who has never seen the movie or watched TV, can recite parts of the movie and sing all the songs. Disney’s marketing is just BRILLIANT!

But I just had to “Let it go”. It was HER birthday and this cake really brightened her day.

Paleo Frozen Cake

 

To make my daughters Frozen birthday cake, I multiplied all the ingredients by 2.5 and used the following mold and materials.

  • 3-tier square cake molds. I used these.
  • Blue satin ribbon to wrap each layer. I used this one.
  • Frozen cake topper set. I used this one.
  • Small snowflake ornaments. I used these.
  • Square cake base, I used this one.
  • I also used unsweetened shredded coconut to sprinkle on top.

&amp;amp;amp;lt;br /&amp;amp;amp;gt;&amp;amp;lt;br /&amp;amp;gt;&amp;lt;br /&amp;gt;&lt;br /&gt;<br />
&amp;amp;amp;lt;br /&amp;amp;amp;gt;&amp;amp;lt;br /&amp;amp;gt;&amp;lt;br /&amp;gt;&lt;br /&gt;<br />
&amp;amp;amp;lt;br /&amp;amp;amp;gt;&amp;amp;lt;br /&amp;amp;gt;&amp;lt;br /&amp;gt;&lt;br /&gt;<br />
&amp;amp;amp;lt;br /&amp;amp;amp;gt;&amp;amp;lt;br /&amp;amp;gt;&amp;lt;br /&amp;gt;&lt;br /&gt;<br />

Grain-Free Carrot Cake (Frozen-Themed)
Recipe Type: Dessert
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Ingredients
  • Ingredients:
  • 4 cups of shredded carrots
  • 5 cups of almond flour
  • 5 eggs
  • 1/2 cup of honey or more to taste
  • 1 1/2 tsp of baking soda
  • 1/2 cup of melted butter or coconut oil
  • 1 tbsp of lemon juice
  • 2 tsp of ground cinnamon
  • 1/2 to 1 tsp of ground nutmeg
  • 1 cup of chopped walnuts (optional)
  • 1 cup of raisins (optional)
  • INGREDIENTS FOR THE FROSTING:
  • 1 cup of cream cheese
  • 1/2 cup of room temperature butter.
  • 1/2 cup of RAW honey. Use the hard one and not the runny one
  • 1/2 tbsp of lemon juice, a few drops of almond extract or 1 tsp of vanilla extract
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Put all the ingredients in large mixing bowl and combine using a spatula.
  3. Pour the batter into two greased 9″ round cake molds.
  4. Bake for 25 to 35 minutes or until a tooth pick inserted in the center of the cake comes out dry.
  5. FOR THE FROSTING :
  6. Using an electric mixer combine all the ingredients until uniform.
  7. Refrigerate the frosting for an hour before frosting the cake.

 

Paleo Frozen Cake

Advertisement
Desserts

4 Ingredient Healthy Raw Fudge (nut-free option)

After I started eating healthier, my taste buds definitely changed. Things that I used to eat on a regular basis, like cakes and candy, suddenly seemed too rich or too sweet for me. Instead, I developed a taste for things that I used to dislike: vegetables, fruits, and all the so-called healthy dishes that I used to make fun of.  As I started learning more about the benefits of many foods I wasn’t a fan of I became more and more receptive to trying them again, and so my food preferences slowly reshaped.

Sadly not everyone enjoys healthy foods, and among my friends there are still quite a few who frown or laugh at  what they call “hippie” foods. I am sure that you have also come across a few “friends” who try to sabotage your health goals. Well, a few of those friends were invited to a casual dinner gathering  at my house. I had to come up with healthier versions of comfort foods and treats that were both healthier and tastier than the original recipes and I really did accomplish that with this recipe. No one could really believe what this fudge was made out of.

This raw fudge  is the perfect balance between a super food and decadent dessert. It is packed with healthy fats, antioxidants, and many other nutrients, and it’s satisfying to both healthy eaters and junk food lovers.

To make this, I used cashew butter because it has the mildest, least nutty flavor of all the nut butters I have tried, but you can certainly used any other nut butter or even sunflower butter to make a nut-free variation. I tried to keep all ingredients from heating to over 110 degrees Fahrenheit, to keep this desert raw and maintain most of its nutrient. To do this I placed all the ingredients in a bowl and set the bowl over hot water for about 15 minutes, until everything was melted, but if you want to make this faster you can just place everything in a small saucepan and cook it on low heat for a couple of minutes.

 

Healthy Raw Fudge

Ingredients:

1 cup of raw cashew butter (use sunflower seed butter for a nut free version)
1/2 cup of coconut oil
1/2 cup of raw cacao or unsweetened cocoa powder
1/3 cup of raw honey
1/4 to 1/2 cup of sliced almonds (optional)
1 tsp of vanilla (optional)
1/4 tsp of fine sea salt (optional)

 

Preparation:

  • In a medium bowl combine all the ingredients.
  • Fill the sink or a large pot with a 2-3 fingers of hot water and set the bowl with the fudge ingredients on top of it. The heat will gently soften the ingredients and make them easier to combine. You can also place the ingredients in a small saucepan and gently heat them up on the stove top.
  • Line a small baking dish with plastic wrap or parchment paper. (I used a 5″x7″ food container).
  • Pour the fudge in the container and put in the freezer until it hardens.
  • Cut the fudge into desired sized pieces and store in the refrigerator or freezer
4 Ingredient Healthy Raw Fudge (nut-free option)
Author: Edible Harmony
Prep time:
Total time:
Serves: 8-10
Ingredients
  • 1 cup of raw cashew butter (use sunflower seed butter for a nut free version)
  • 1/2 cup of coconut oil
  • 1/2 cup of raw cacao or unsweetened cocoa powder
  • 1/3 cup of raw honey
  • 1/4 to 1/2 cup of sliced almonds (optional)
  • 1 tsp of vanilla (optional)
  • 1/4 tsp of fine sea salt (optional)
Instructions
  1. In a medium bowl combine all the ingredients.
  2. Fill the sink or a large pot with a 2-3 fingers of hot water and set the bowl with the fudge ingredients on top of it. The heat will gently soften the ingredients and make them easier to combine. You can also place the ingredients in a small saucepan and gently heat them up on the stove top.
  3. Line a small baking dish with plastic wrap or parchment paper. (I used a 5″x7″ food container).
  4. Pour the fudge in the container and put in the freezer until it hardens.
  5. Cut the fudge into desired sized pieces and store in the refrigerator or freezer

<br />
<br />
<br />
<br />

Desserts · Vegetarian

Dairy-Free Pumpkin Ice Cream

I know it is a little bit cold and late in the year to be posting ice cream recipes, at least on this side of the globe, but is it ever really too cold for ice cream? And with this being a dairy-free pumpkin ice cream, finding pumpkin in the middle of summer could be a little bit more challenging. So, enjoy this bundled up by your fireplace with a good book on a lazy afternoon.

 I bought my first ice cream maker just a couple of months ago. Since then, it has become one of my favorite kitchen tools. You can modify this recipe by replacing the pumpkin puree for pretty much any other fruit, spice or even chocolate powder. My next test will be making sorbet… berries, mango, peach and maybe even a spiced sangria. I’ll let you guys know how those turn out

Dairy-Free Pumpkin Ice Cream

Ingredients:

2 14 ounce cans of full fat coconut milk or 28 ounces of homemade coconut milk
1 cup of pumpkin puree
1 tbsp of pumpkin pie spice (or a combination of ground cinnamon, clove, nutmeg and ginger)
1/4 to 1/2 cup of cashews or macadamia nuts (optional)*
2 tsp of vanilla extract
Raw honey to taste ( I used about 1/2 cup)
pinch of salt (optional)

Preparation:

  • Put all the ingredients into a blender and blend untill smooth.
  • Pour this mixture into your ice cream maker and follow manufacturer’s directions
  • When the ice cream is set, transfer to a freezer safe container and freeze for at least an hour before serving

* Adding the cashews makes the ice cream richer and creamier

Dairy-Free Pumpkin Ice Cream
Recipe Type: Dessert
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 2 14 ounce cans of full fat coconut milk or 28 ounces of homemade coconut milk
  • 1 cup of pumpkin puree
  • 1 tbsp of pumpkin pie spice (or a combination of ground cinnamon, clove, nutmeg and ginger)
  • 1/4 to 1/2 cup of cashews or macadamia nuts (optional)*
  • 2 tsp of vanilla extract
  • Raw honey to taste ( I used about 1/2 cup)
  • pinch of salt (optional)
Instructions
  1. Put all the ingredients into a blender and blend untill smooth.
  2. Pour this mixture into your ice cream maker and follow manufacturer’s directions
  3. When the ice cream is set, transfer to a freezer safe container and freeze for at least an hour before serving