Carrot Cake

5. October 2011 William Davis (14)
This is among my favorite recipes from the Wheat Belly book. I reproduce it here for those of you who read the Kindle or audio version and therefore didn't get the recipes.

I made this most recently this past weekend. It was gone very quickly, as even the 13-year old gobbled it up.

(I reduced the sour cream in this version from 8 to 6 oz to reduce cooking time. Also, note that anyone trying to avoid dairy can substitute more coconut milk, i.e., the thicker variety, in equivalent quantities.)

Makes 8-10 servings



 

 

 

 

 

 

Ingredients:
Cake:
2 cups carrots, finely grated
1 cup chopped pecans
1 cup coconut flour
1 tablespoon ground flaxseed
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon baking powder
2 tablespoons freshly grated orange peel
Sweetener equivalent to ½ cup sugar (e.g., 4 tablespoons Truvia)
½ teaspoon sea salt
4 eggs
1/2 cup butter or coconut oil, melted
2 teaspoons vanilla extract
½ cup coconut milk
6 ounces sour cream

Icing:
8 ounces cream cheese or Neufchâtel cheese, softened
1 teaspoon lemon juice
1 tablespoon Truvía or 1/8 teaspoon stevia extract powder or ¼ cup Splenda

Preheat oven to 325° degrees F. Grate carrots and set aside.

Combine coconut flour, flaxseed, cinnamon, nutmeg, baking powder, orange peel, sweetener, and salt in large bowl and mix by hand.

Put eggs, butter or coconut oil, vanilla coconut milk, and sour cream in mixing bowl; mix by hand. Pour liquid mixture into dry pecan/coconut flour mixture and blend with power mixer until thoroughly mixed. Stir carrots and pecans in by hand with spoon. Pour mixture into greased 9- or 10-inch square cake pan.

Bake for 60 minutes or until toothpick withdraws dry. Allow to cool 30 minutes.

Place Neufchâtel cheese in bowl. Add lemon juice and sweetener and mix thoroughly. Spread on cake.
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Comments (14) -

  • Sue

    10/5/2011 1:03:36 PM |

    Thanks for posting this.  My Kindle edition did include recipes, carrot cake included.

  • Pater Fortunatos

    10/5/2011 4:18:02 PM |

    Hi !
    Great recipe, thank you ! But where could we find "clean" orange peel these days ? Only if you have acces to an organic orchard.
    Offtopic> You have an outdated link  - Dr.Davis' Blog

  • Heidi

    10/5/2011 10:45:51 PM |

    I made this cake earlier today (it became my dinner, lol) and it was heavenly. I didn't have any nutmeg, allspice, or orange peel on hand, so I omitted them and I also had to omit the icing. Still a delicious cake! I can't wait to try out the icing next time. Thanks for mentioning this recipe; I've got lots more to try out from your book.

  • Dr. William Davis

    10/6/2011 12:20:10 PM |

    Carrot cake for dinner--can't beat that!

    The spices can really add pizzazz, as does the orange peel. You'll like it even better when you add these components.

  • MARY PAT GALLIVAN

    10/7/2011 3:45:33 AM |

    Wonderful recipe but Doc - PLEASE - no never no splenda!!!!!!  We all know why!

  • Teresa

    10/7/2011 3:19:25 PM |

    While on the subject of recipes, my mom used to make these sesame crackers for my dad.  It is from the cookbook 'Very Basically Yours', by the Human Ecology Study Group of Chicago, circa 1980.  

    Sesame crackers

    Grind toasted or raw sesame seeds (1lb.), about a cup at a time in a blender.  Add 2 oz. sunflower or sesame oil and 2 oz. water, and blend with a fork.  Add 1T. oregano and scant T. salt.  Mix well, pat into a shallow baking dish, cutting into squares and pricking squares with a fork.  Bake at 375 degrees, (10-15 min.).

    Please don't fuss about the sunflower oil - don't use it if you don't want to.  I'm not sure what size pan to use, but the dough should be about 1/4" thick or less.  Use a non-stick pan or parchment paper.  These don't cut well after baking.  If you forget, just break apart.  Pricking with a fork keeps them from bubbling up.  Keep an eye on them for the last few minutes.  They can go from done to burned quickly.  I haven't made these myself, but I can remember after 30 years how good they were!

  • Dr. William Davis

    10/7/2011 11:01:57 PM |

    Sounds delicious, Teresa!

    I'm going to try with a little tweaking. Thanks for posting.

  • Dr. William Davis

    10/8/2011 2:21:31 AM |

    Hi, Mary Pat--

    Because individual experiences with sweeteners vary, I try to specify something like "sweetener equivalent to 1/2 cup sugar." You might choose stevia, you might choose erythritol, some might choose sucralose. So I'm not telling anybody to choose just one, but suggesting a choice among several.

    By the way, if you are referring to the rat study in which bowel microorganisms were reduced by sucralose, if true it means to me that perhaps we should not consume this sweetener habitually but only occasionally. Avoiding wheat is, I believe, a much more potent way to maintain normal bowel bacteria.

  • Babs

    10/28/2011 3:39:51 AM |

    I would really love to try the carrot cake. Can you tell  me what the stats/caloric/nutrient content is?

  • Louise

    10/28/2011 9:41:07 PM |

    Thanksgiving is approaching!  I am thinking of roasted turkey, pureed cauliflower, salad, green beans..Now what about stuffing?  Can you come up with a nongrain stuffing  type of thing for us to make?  And oh, what about a cranberry dish?

  • Dr. William Davis

    10/29/2011 10:47:27 PM |

    Will do, Louise! You are thinking along the same lines as I am.

  • Dr. William Davis

    10/29/2011 10:52:43 PM |

    No, sorry, Babs, I intentionally left it out to convey the notion that calories and fat content are NOT important.

  • Susan

    12/18/2011 4:56:27 AM |

    Hello, I've just finished reading Wheat Belly and want to try some of the delicious sounding recipes.  I'm a cook and baker, and as such have several ideas of my own, but first a question about the flaxseed contained in many of the recipes.  Does ground flaxseed = flaxseed meal?  I've been eating and using flaxseed meal in dishes for years, so I really hope they are one and the same.  Smile

    Thanks, Dr. Davis, for producing such wonderful sounding recipes along with the eye-opening book.  Have you considered writing a recipe book?  I imagine it would be well received.

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