Cinnamon Almond Butter Carrot Cake

Cinnamon Almond Butter Carrot Cake

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:

1/2 Cup Betsy’s Best Cinnamon Almond Butter

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 1Preheat 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.

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Beet Smoothie With Toasted Coconut Cashew Butter

Beet Smoothie With Toasted Coconut Cashew Butter

Are you ready to try the best beet smoothie ever? That’s right! Betsy, a registered dietitian with an amazing palettte for great tasting food has put together a super tasty, super healthy beet smoothie recipe. With carrots, Love Beets, chia seeds, coconut water you know it has serious health benefits. But, here is the kicker. It features Betsy’s Best Toasted Coconut Cashew Butter, which infuses this smoothie with unsurpassed taste and added superfood nutrition.  Trust Betsy! It will be #LoveAtFirstTaste as you enjoy your sweet, earthy morning or afternoon treat!

Smoothie Ingredients:

2 T Betsy’s Best Toasted Coconut Cashew Butter

1 cup of cubed frozen beets. Betsy recommends Love Beets!

10 baby carrots

1 cup coconut water

1 Tbsp chia seeds

Step By Step Beet Smoothie Recipe Directions:

Step 1: From a bag of Love Beets, cube enough beets to fill 1 cup.  Freeze for 24 hours.

Step 2: Add all ingredients into your blenfer and blend until smooth.

Step 3: Pour your beet smoothie into your favorite glass. Enjoy!

Let’s get real! It is time to add beets into your regular nutrition plan.  From improved physical performance and decreased inflammation, to lower cholesterol and potential anti-canceer properties, beets provide important nutrients to help you stay helthy. Now, Betsy has given you the tastiest way ever to enjoy beets! Try her beet smoothie recipe and let us know what you think!

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Homemade Vegetarian Carrot Hot Dog

Homemade Vegetarian Carrot Hot Dog

Trick your family with this healthy vegetarian hot dog swap and toss that wiener for something leaner!  This carrot dog is the healthiest replacement to a hot dog and has the same flavor and color as your all-American favorite ballpark dog.  Drizzle some ketchup and mustard and close your eyes when you take your first bite and be surprised at how good it is!

Recipe Ingredients:

1 T Betsy’s Best Cinnamon Peanut Butter

4 carrots

4 T vegetable stock

3 T tamari or soy sauce

1 garlic clove, sliced

1/2 in piece ginger, sliced

2 T red or white wine vinegar

2 tsp liquid smoke

3 tsp brown sugar

Step By Step Homemade Vegetarian Carrot Hot Dogs Recipe Directions:

Step 1: Simmer 4 carrots in boiling water for 8-10 min, then shock them in ice water. 

Step 2: While they are simmering combine the marinade ingredients. 

Step 3: Remove carrots from ice bath and place in a plastic bag and pour marinade over carrots and let sit overnight. 

Step 4: When ready to cook put 1 tsp oil in a pan over medium-high heat. 

Step 5: Add carrots and sauce for 10 min, drizzling with marinade every few minutes and turning regularly until cooked through.

Step 6: Enjoy your homemade carrot hot dogs!

With Betsy’s homemade carrot hot dogs you can enjoy grilling out as a vegetarian.  Please let us know what you think of this healthy dinner recipe.

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Carrot Noodles with Peanut Sauce

Carrot Noodles with Peanut Sauce

Kick it up a notch with these crunchy and delicious gluten-free carrot noodles. Betsy’s Asian inspired peanut sauce features her cinnamon peanut butter.  So, if you are looking to cut the carbs without cutting the flavor this recipe is for you.  Trust Betsy! You will #TasteTheDifference!

Recipe Ingredients:

1

For peanut sauce:

1 Tbsp. Nama Shoyu or gluten-free tamari

1⁄2 Cup Betsy’s Best Cinnamon Peanut Butter

3⁄4 cup coconut flesh from young Thai coconut

1⁄4 cup coconut water from young Thai coconut

2 Tbsp. organic maple syrup

1 Tsp. fresh grated ginger

1 Tbsp. sesame oil

1 lime, juiced

2 cloves garlic, diced

1 Tsp. chili flakes

Pinch of Himalayan Salt

For noodles:

4 large carrots finely sliced – or use a spiralizer

1 cup snow pea pods, chopped

3 scallions, sliced

Step By Step Recipe Directions:

Step 1Place coconut flesh and coconut water in high-speed blender and blend until smooth.

Step 2: Add Betsy’s Best Cinnamon Peanut Butter, Nama Shoyu, maple syrup and ginger, sesame oil, and lime juice.

Step 3: Blend until smooth.

Step 4: Add garlic, chili flakes and Himalayan salt.

Step 5: Pulse briefly to blend.

Step 6: Pour peanut sauce over carrot noodle mixture and mix well.

Step 7: Enjoy!

Did you know? Betsy personally makes and serves each recipe that appears on these pages. As a registered Dietitian and personal trainer she loves these carrot noodles.  They increase her families veggie intake, while keeping the carbs low.  With the amazing peanut sauce the flavor is to die for. 

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How To Make Carrot Noodles

How To Make Carrot Noodles

Carrot noodles are a great substitute for pasta. If you are looking to cut back or eliminate refined carbs from your diet vegetable noodles are a must. Trust Betsy! You won’t miss pasta if you can still enjoy savory Asian or Italian dishes over faux noodles.

Here’s how to make carrot noodles:

Step 1: Wash and peel 5 large carrots

Step 2: Use a spiral slicer and slice all of the carrots into long strands with thickness similar to linguini.

Step 3: Place the carrot noodles in a saute’ pan with 1 tsp of virgin olive oil.  Cook at medium heat until the carrots are tender,

Note: You can season the carrot noodles with garlic, salt and pepper, or other spices.

Skip the pasta and carbs and enjoy this bright and colorful dish!  Full of flavor and and fiber carrot noodles go great as a side dish or a meal!  Toss with a super tasty sunflower seed butter sauce and some shrimp,tofu or add beans for a dinner to remember!

Betsy’s Recipe: Spiraled Carrot Noodles with Sunflower Seed Butter Ginger Sauce

FOR THE CARROT PASTA:

  • 5 large carrots peeled and spiraled into noodles
  • 1/3 C roasted cashews
  • 2 T fresh cilantro finely chopped

FOR THE Sunflower Seed Butter Ginger SAUCE:

  • 2 T Betsy’s Best Gourmet Sunflower Seed Butter
  • 4 T coconut milk
  • 2 T soy sauce
  • 2 cloves large garlic finely chopped’
  • 1 T fresh ginger peeled and grated
  • 1 T lime juice
  • sea salt to taste

TO PREPARE THE GINGER-LIME PEANUT BUTTER SAUCE:

Combine all ingredients in a small bowl and mix together until smooth and creamy or place in a blender and blend.

Wash and peel carrots. Using your spiral slicer, make noodles out of all of the carrots. Place carrot noodles into a large serving bowl. Pour the Ginger Sauce over the noodles and gently toss together.  Garnish with roasted cashews and freshly

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