SCD Recipe: Carrot Cake with Creamy Caramel Peanut Butter Frosting

If you’re looking for a SCD recipe for a not-to-sweet cake that works for breakfast or dessert then this carrot cake is it.

SCD-Gluten-Free-Carrot-Cake-Slice

I usually stick with cupcakes because it can be hard to cook the cake evenly. I think cooking with almond flour and honey makes it harder to get the center cooked, but this cake came out perfectly in 25 minutes.

The big difference is that I separated the eggs and whipped up the egg whites to fold in right before it went in the oven. This added some lightness to the cake, and we all know almond flour cakes can be heavy.

I also usually don’t make any kind of frosting, but I decided to try a yogurt-based frosting after seeing it on the Food Network. This is the first time I’ve been satisfied with the frosting. This is creamy and has a rich caramel taste. The peanut better adds a nice texture and gives a hint of extra flavor.

It would be easy to double this recipe and make a layer cake too.

SCD Recipe: Carrot Cake with Creamy Caramel Peanut Butter Frosting
Print Recipe
Servings Prep Time
8 pieces 30 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
8 pieces 30 minutes
Cook Time Passive Time
30 minutes 1 hour
SCD Recipe: Carrot Cake with Creamy Caramel Peanut Butter Frosting
Print Recipe
Servings Prep Time
8 pieces 30 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
8 pieces 30 minutes
Cook Time Passive Time
30 minutes 1 hour
Ingredients
Peanut Butter Topping
  • 1 cup strained yogurt Star with 3 cups whole milk SCD yogurt and strain for 24 hours
  • 1/2 cup peanut butter I use freshly ground peanut butter - no added oil (or sugar)
  • 1/2 batch caramel sauce see recipe group below
Caramel Sauce
Carrot Cake
Servings: pieces
Instructions
Cake
  1. Preheat oven to 350 degrees
  1. Place chopped nuts on a baking sheet
  2. Roast nuts for 8 - 10 minutes until lightly toasted
  3. Combine almond flour, baking soda, and spices in a small mixing bowl
  4. Whip egg whites until stiff and set aside
  5. Add egg yolks, lemon juice, honey, and yogurt to a large mixing bowl
  6. Mix with an electric, or stand, mixer at medium speed for a minute until well combined
  7. Stir in dry ingredients
  8. Mix at low speed until just combined
  9. Stir in carrots, nuts, and raisins
  10. Gently fold in whipped egg whites
  11. Line the bottom of a 9 inch round or square cake pan with parchment paper. The easiest way to do this is to place the pan on a piece of parchment paper, trace the pan with a pan and then cut inside the ink to make the shape of the pan
  12. Butter the sides of the pan not covered by the parchment paper
  13. Pour cake batter into pan
  14. Bake in 350 degree oven for 25 - 30 minutes, until toothpick inserted in center comes out clean
  15. Cool completely in pan on wire rack - about 30 minutes
  16. Use a butter knife to gently loosen the cake from the sides of the pan and then turn upside down on to a serving plate
  17. Frost with yogurt frosting and drizzle with caramel sauce
Caramel Sauce
  1. Add butter and honey to a small sauce pan
  2. Cook over medium-low heat for 5 - 10 minutes until sauce darkens and thickens. Stir constantly. Don't get impatient with the heat. It needs to stay low enough that the sauce does not boil, which would cause the sauce to harden as soon as it cooled.
  3. Sauce should thicken enough to still drizzle, but coat the back of the spoon
  4. Remove from heat and stir in vanilla and sea salt
Peanut Butter Frosting
  1. Add the strained yogurt, peanut butter, and half of the caramel sauce to a large mixing bowl
  2. Beat on high speed for 3 - 4 minutes until frosting is fluffy
  3. If the remaining caramel sauce thickens too much before you drizzle it over the cake, place back over low heat for a couple minutes until it softens again
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Recipe shared on Gluten-free Fridays

 

 

Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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