Is 5 am too early to get excited over carrot cake?
I have not posted something about the stuff going on in my kitchen, not that I have stopped cooking but because I have not found anything exciting to mention…until I decided to go gluten-free for health purposes and bought the book, The Gluten-Free Almond Flour Cookbook and experimented on the recipes in it.
Suddenly my kitchen was exciting again. Sort of.
Going gluten-free, eliminating wheat from my diet is not a fad for me. I’ve been a migraine sufferer for years and years not knowing what is the cause but speculated on fatigue, stress, astigmatism, etc. I never thought it had anything to do with what I eat. My typical nutrition is fairly what every other person (at least those around me) eats: toast for breakfast, some fruit juices, sandwiches for snacks. Then I read Dax Moy’s Elimination Diet a few years back where it says, “how you look and feel can be traced back to what you eat” and it struck a chord in me.
Dax suggested to eliminate potential allergens for at least 7 days or as long as you can and then see how you feel. Then re-introduce those foods and see how you feel again. I know this sounds so advertorial but this is my personal experience: the moment I got off from wheat, my headaches were gone. And I used to have headaches at least 4 out of 7 days a week!
So from then on, I knew wheat was the culprit but who can ever avoid wheat completely? Scary enough, wheat is practically in most foods available (especially when you’re eating outside): breads, cookies, cakes, thick soups, sauces, store brought burgers, sausages and most processed foods. Anyway, I’ve been avoiding wheat as much as I can but do indulge in a slice of birthday cake or a piece of bread…and bam! the day after, the headaches would come back.
Long story short, I searched for gluten-free options of snacks and treats for me and my family…something that don’t taste like cardboard or require hours of hard work in the kitchen. Because, duh, I have a two year old boy, I can’t linger in the kitchen that long. Elana Amsterdam who blogs at ElanasPantry.com opened doors for people like me wanting to go gluten-free and enjoy their food, without feeling sluggish, common effect after consuming wheat – I made Cinnamon Muffins before using the recipe on Elana’s website and from her book, The Gluten-Free Almond Flour Cookbook – Banana Blueberry Muffins, Chocolate Chip Scones, Chocolate Chip Cookies, all gluten-free and using almond flour. All of Elana’s recipes are fool proof, even a 10 year old can make it.
With Elana’s permission, here’s the recipe of this rich, moist carrot cake that is healthy and high-protein. Bonus: your room will have that wonderful aroma of cinnamon and coconut so if you’re into those things like me, then this recipe is for you.
[yumprint-recipe id=’1′]Here’s the ready to serve carrot cake with all that creamy coconut frosting! I baked the cake last night and prepared the frosting but only frosted this morning, at 5 am. The cake is moist and nice and the kids can’t stop licking the coconut cream frosting! Ok, me too, me too.
My daughter said she can’t wait to bring this to school to share with her best friend! If you’re looking for a gluten-free recipe for carrot cake, this really works and it looks like you really labored for it. Guaranteed to impress anyone!