Carrot Cake with Maple Buttercream and Walnut Topper

22 Nov

carrot cake bars maple walnut frosting title

Ingredients (makes 2 loaves, or 12 mini loaves):

Carrot Cake:
  • 1 1/2 Cups grated carrots (about 3 large carrots)
  • 1 Cup sorghum flour
  • 1 Cup brown sugar
  • 1 Cup apple sauce
  • 3/4 Cup crushed pineapple, drained
  • 1/2 Cup quinoa flour
  • 2 Flax eggs:
    • 6 Tablespoons warm water
    • 2 Tablespoons flax meal
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons xanthan / guar gum OR ground chia seeds
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • Optional:
    • 1/2 Cup chopped walnuts
    • 1/3 Cup flaked coconut
Maple Cream Cheese Frosting:
  • 2-3 Cups confectionery sugar
  • 1 Cup non-dairy cream cheese
  • 1/4 Cup non-dairy butter
  • 1/2 Cup maple syrup
  • 1/4 teaspoon salt
  • Optional: 1 teaspoon walnut extract
Walnut Praline:
  • 1 Cup walnuts, roughly chopped
  • 4 Tablespoons maple syrup
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
Directions:
  1. Preheat your oven to 35o degrees Fahrenheit.  In a small bowl whisk together your flax meal and water; set aside for 5 minutes until it has formed into an egg-like consistency.  In a large bowl combine your sorghum flour, quinoa flour, brown sugar, baking powder, baking soda, xanthan, cinnamon, nutmeg, salt, and whisk until combined.  Mix in your apple sauce, flax eggs, vanilla extract, grated carrots, and crushed pineapple (and walnuts or coconut, if using).  Stir until  all ingredients are fully incorporated.
  2. Grease your loaf tins (or mini loaf tins, if using) and fill 3/4 way with the batter.  Pop them in the oven for 30-35 minutes (use the oh-so-sophisticated toothpick method to test the center after 25 minutes:  insert a toothpick into the center and if it pulls out clean they’re ready!).
  3. While your carrot cake is baking let’s whip up some butter cream! PLEASE NOTE: if you are eating this as a breakfast, I’d reduce the amount of sugar to 1 cup!  In your stand mixer add your cream cheese, butter, and 2 Cups confectionery sugar, and mix on low-medium (I cover my mixer with a towel so I don’t powder the kitchen..or myself!).  Once combined, add in your maple syrup and salt (maple extract if using).  Mix until smooth and creamy.  It’s okay, I know it’s tempting – taste a bite and adjust any seasonings as necessary.
  4. To make the walnut praline cover a baking sheet with parchment paper and spray with non-stick spray.  Add your walnuts, drizzle the maple syrup, and sprinkle your spices into a mixing bowl and stir until the walnuts are fully coated.  Pour the mix onto your prepared baking sheet and pop it in the oven for 5-10 minutes (the syrup will be bubbling and thick).  Let cool!
  5. Once your carrot bread is baked let cool entirely.  Once cooled, top your carrot bread with the maple cream cheese frosting, and sprinkle with the walnut praline.
  6. Enjoy eating whole!carrot cake bars maple walnut frosting

One Response to “Carrot Cake with Maple Buttercream and Walnut Topper”

Trackbacks/Pingbacks

  1. Recipes for a mindblowing Thanksgiving | Eating Whole - November 24, 2013

    […] Carrot Cake with Maple Buttercream and Walnut Topper […]

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