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.
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
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
- 1/4 cup honey
- 1/4 cup unsalted butter
- 1/8 tsp sea salt
- 1 tsp pure vanilla extract
Carrot Cake
- 1 cup almond flour
- 1 tsp baking soda
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 3 large eggs separated
- 1/2 tsp lemon jjuice
- 1/4 cup honey
- 1/4 cup plain yogurt (SCD) you could also use coconut milk
- 1 cup shredded carrot 3 - 4 medium carrots
- 1/2 cup chopped roasted walnuts and/or pecans I used 1/4 cup each
- 1/2 cup raisins optional
Instructions
Cake
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Preheat oven to 350 degrees
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Place chopped nuts on a baking sheet
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Roast nuts for 8 - 10 minutes until lightly toasted
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Combine almond flour, baking soda, and spices in a small mixing bowl
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Whip egg whites until stiff and set aside
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Add egg yolks, lemon juice, honey, and yogurt to a large mixing bowl
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Mix with an electric, or stand, mixer at medium speed for a minute until well combined
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Stir in dry ingredients
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Mix at low speed until just combined
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Stir in carrots, nuts, and raisins
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Gently fold in whipped egg whites
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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
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Butter the sides of the pan not covered by the parchment paper
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Pour cake batter into pan
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Bake in 350 degree oven for 25 - 30 minutes, until toothpick inserted in center comes out clean
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Cool completely in pan on wire rack - about 30 minutes
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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
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Frost with yogurt frosting and drizzle with caramel sauce
Caramel Sauce
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Add butter and honey to a small sauce pan
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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.
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Sauce should thicken enough to still drizzle, but coat the back of the spoon
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Remove from heat and stir in vanilla and sea salt
Peanut Butter Frosting
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Add the strained yogurt, peanut butter, and half of the caramel sauce to a large mixing bowl
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Beat on high speed for 3 - 4 minutes until frosting is fluffy
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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
Recipe shared on Gluten-free Fridays
- Creamy Yogurt Queso: A Flavorful SCD-Friendly Dip for All Occasions - September 1, 2024
- Why the Medical Community Has Not Fully Embraced the SCD Diet as a Treatment for IBD - August 31, 2024
- Introducing Digestible Dialogues: Your New Go-To Podcast for Holistic Gut Health - August 25, 2024
Where would I find the nutrition information for these recipes? I am newly diabetic and would like the carb counts, if possible.
I create the recipes for myself and share them here, and don’t have the nutrition info available. You could try an app that tracks diet. If you putt he recipe in it will come up with the nutrition information.