Carrot Cake

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 & Feedback...

  1. Dr. Davis,
    Thank you so much for writing this book, it has changed my life! I “had” IBS, inflammation in my knees, and fingers so bad, “Wheat Belly” that I could get rid of no matter how hard I exercised and my carvings for carbs use to drive me nut – munching every night after eating a healthy “whole grain” supper. In 3 weeks, I have lost 7 lbs, no IBS, sleep great, my hands and knees feel so much better. I’m an ex-gymnast and I do have some cartilage dammage in my knees but they were so bad I was considering knee replacements. Not now! Thank you so much. However, I am a vegetarian and I wish there were a few more options for vegetarians. I just make similar dishes minus the meat.
    Thanks .. you’re a lifesaver and knee saver.
    Kat

    • > However, I am a vegetarian and I wish there were a few more options for vegetarians.

      Are you vegetarian for philosophical or theoretical reasons?

      If it’s due to philosophical issues, know that you are compromising health to follow it.
      If theoretical, you need to re-examine the idea that vegetarian is an optimal human diet.

      The “few options” reality of the vegetarian and vegan situation is what it is. It’s challenging, but not impossible, to go low-carb grain-free that way. Dr. Davis had remarks on it at:
      http://www.wheatbellyblog.com/2012/10/canadian-wheat-belly-ers-some-thanksgiving-recipes/comment-page-1/#comment-33937

      • Just finishing the most powerful book I’ve ever read on the vegetarian/vegan lifestyle…..”The Vegetarian Myth” by Lierre Keith….a compelling read!

      • I gave up meat because it seemed to caused me a lot of stomach issues, however, I was also eating wheat then too so perhaps it was just the wheat gluten? Anyway, I continue for ethical reasons as I don’t wish to be part of the slaughter of animals.

        Jan .. May have to check out that book you mentioned “The Vegetarian Myth”

        • Kat,
          I hope you do read it….next to “Wheat Belly”, it may be one of the most life altering books you could ever consume. Lierre spent the vast majority of her life as a vegetarian/vegan so there is empathetic understanding, rather than judgement. It truly is a powerful book on many levels….best of luck to you.

      • Boundless, I’m curious as to what makes you believe I am compromising my healthy by not eating meat? I think a vegatarian diet providing it is getting lots of fresh organic vegatables, nuts, seeds, avocados etc., can be very healthy.

        • What’s the daily net carb intake of your V diet?
          How much vitamin B12, iron, omega-3 fatty acids, taurine, and vitamin K2 are you getting, and how?

          Dr. Davis used to be a vegetarian, and developed diabetes while doing so (he is no longer). He had some remarks at:
          http://www.wheatbellyblog.com/2011/10/grahams-journey-to-wheatlessness/comment-page-1/#comment-13948

          It is possible to do very-low-carb grain-free and be a vegetarian, but it’s very challenging, and I doubt most people know how. I tried it myself once (in the 1970s) and promptly developed health problems.

          And yes, finding meat that didn’t come from a horrific factory system, isn’t loaded with antibiotics and hormones, and is free of plain old contamination, is also a challenge.

          • I do eat a very low carb, grain free diet. I eat more veggies in one day then most people eat in 3-4 days because I juice a lot of veggies and then eat a lot as well. Cauliflower, broccoili, kale (love kale in everything), asparagus etc., plus nuts, seeds, almond milk (homemade) and I make tons of raw crackers in my dehydrator with vegatables, vegatable pulp (left over from juicing) and almond pulp left over from almond milk.
            I live in Canada, so it is very easy to get hormone free, organic meat, but sadly, someone still has to kill the animal and truth be known, they are not killed very humanely. They all go to the same slaughter houses to get killed. Not to mention, I never really liked the taste of meat. I think most people don’t really like the taste of meat, that’s why they marinate it or smother it in sauces. That’s just my personal thoughts. I know my diet is getting lots of K2, iron, calcium, omega etc.

  2. Leslie Powell

    I am on day 2 wheat free. I finally organized and made up a few recipes from the Wheat belly cook book,
    to help me through any early onset food crisis. I am also having problems with a lot of the recipes made with almond flour/ground flax seed combinations. My products are all fresh, so this is not an issue. The flaxseed wraps I find I would rather not eat at all than eat them. The cinnamon cranberry scones I thought would be better considering the fact that there is real heavy cream and butter in them. Same thing. I’d rather not eat if that is my choice. I am wondering if anyone else has come across this. It sees to me that any recipe that is replacing wheat, ie scones, focaccia etc. is coming up very low on a scale of 1 to 10. I am certainly not expecting that everything will taste the same as it used to. I am all on board with the wheat free lifestyle, I would simply like some input as to why things are tasting so horrible.
    I have also made the granola which I love. And the chicken soup was delicious.
    Not throwing in the towel,
    Just looking for some input
    Leslie
    Red Deer, Alberta

    • Dr. Davis

      There’s probably something wrong with one or more of your ingredients, Leslie, as these dishes should be quite tasty.

    • unterderlaterne

      Leslie, I find the recipes quite tasty and I love the flaxseed wrap . Make sure that you use the golden ground flaxseed in the recipes, it makes a big difference. You must ( I insist) the” better than mashed Potatoes” dish, absolutely fabulous. I prepare it in big quantities and freeze it in portion sizes. However I only cook it for 6 minutes on High in the Microwave oven and dump it into the food processor with the remaining ingredients. I hope that you will find ore recipes to you liking. I love to visit http://WWW.gourmetgirlcooks.com. Beautiful site, great recipes. Good luck!

      • Barbara in New Jersey

        Store your seeds/flours in your refrigerator because they oxidize and get rancid quickly. Always taste the batter when you use these sugar substitutes because they can alter the taste significantly and everyone’s sensitivity is different. You may need to adjust liquids because all flours/meals seem to absorb the liquids differently. I also found it tastier to me to add a bit more salt to the recipes (1/3 tsp) instead of 1/4 tsp.

        Golden flaxseeds are different than brown flaxseeds. To confuse matters more, there is golden ROASTED flaxseeds. Both are packaged as whole seeds or ground. You can easily grind the seeds in a coffee grinder.

        i have also found that the longer you stay grain and sugar free, the more flavorful these recipes are and you get better at tweaking them to your liking and baking conditions. Another helpful hint is to use the unwanted baked item as bread crumbs, adding some additional spices for your dish. Store these in the freezer.

        You say you are on your second day of wheat free living. Your tastebuds have not even had a chance to recover. Food will taste much better to you as your tongue and tastebuds normalize with time.