Easter and carrot cake are synonymous at Betsy's house, and as the founder of Betsy's Best there is plenty of almond butter in the pantry. This week Betsy put carrot cake and cinnamon almond butter together in this delicious Easter recipe. Trust Betsy! The addition...read more
Easter and carrot cake are synonymous at Betsy’s house, and as the founder of Betsy’s Best there is plenty of almond butter in the pantry. This week Betsy put carrot cake and cinnamon almond butter together in this delicious Easter recipe. Trust Betsy! The addition of an amazing gourmet nut butter into just about any cake recipe makes it a super moist treat the whole family will love. #LoveAtFirstTaste!
Carrot Cake Ingredients:
1/4 cup coconut oil
1/2 cup coconut sugar or brown sugar
1/4 cup agave nectar or honey
2 tsp vanilla extract
1 egg + 1 egg yolk
1 cup almond flour
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp sea salt
1 tsp baking powder
1 1/2 cup carrots, shredded
1 cup pecans, chopped
Vanilla Creamcheese Icing:
1/2 cup salted butter, room temperature
8 oz. cream cheese, room temperature
1 tsp vanilla extract
2 tbsp agave nectar
Carrot Cake Topping:
1/2 c shredded unsweetened coconut
4 drops liquid chlorella or green food coloring
Mini candy eggs for decorating
Step By Step Almond Butter Carrot Cake Recipe Directions:
Step 1: Preheat oven to 350F.
Step 2: Using an electric mixer, cream together the Betsy’s Best Gourmet Almond Butter with Cinnamon, oil, coconut sugar, agave or honey, vanilla, and eggs.
Step 3: Add the flour, ginger, cinnamon, salt, and baking powder.
Step 4: Mix until everything is combined.
Step 5: Fold in the carrots and pecans.
Step 6: Line a 9×9 baking pan with parchment paper and spread the batter evenly across the bottom.
Step 7: Bake for 30 minutes, until the top is browned.
Step 8: Remove from oven and allow the cake to cool in the pan.
Step 9: When the cake is room temperature, pull the parchment paper to transfer it to a cutting board.
Step 10: In a medium bowl, use an electric mixer to cream together the icing ingredients.
Step 11: Whip it on high until fluffy, about 1 minute.
Step 12: Spread the icing on top of the cake. In a plastic bag add the shredded coconut and green coloring. Close bag and mesh with your hands to distribute the color and sprinkle on top and add candy eggs to garnish.
Step 13: Chill in the fridge for an hour for the icing to set before slicing them.
Step 14: Enjoy your cinnamon almond butter carrot cake and Happy Easter!
Recipe inspiration from: The Toasted Pine Nut
After hunting for Easter eggs and enjoying your favorite Easter dinner recipes top it all off with a healthy and delicious cinnamon almond butter carrot cake. It’s a great way to sneak in a few extra veggies adter a morning of enjoying candy from the Eater Bunny.