Ginger Turmeric Carrot Cake (Gluten-Free, Low-Carb)

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We LOVE LOVE LOVE this ginger turmeric carrot cake! It is so rich and delicious and is filled with antioxidants from all of the carrots and cranberries. Enjoy!

 

Further Food Nutritionist Commentary:

This ginger turmeric carrot cake is the ultimate indulgence! When you think cake, you immediately assume carbs but this cake only contains 9g of net carbs per serving, with only 6g of sugar (mostly from the cranberries and carrots!) Each serving boasts 10g of protein thanks to the marine collagen and 6g of fiber from all of the nuts and nut flours!

By Liz Lederman

Ginger Turmeric Carrot Cake (Gluten-Free, Low-Carb)

  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Servings: 8

Ingredients

THE DRY MIX:
1 cup blanched almond flour (packed)
1 cup coarse hazelnut flour
2 tablespoons coconut flour
2 scoops Premium Marine Collagen 
3 scoops Daily Turmeric Tonic 
1 teaspoon cinnamon
1 teaspoon baking soda
1/8 teaspoon salt

THE WET MIX:
2 pastured eggs
2/3 cup full fat coconut milk
1/3 cup avocado oil
3 tablespoons monk fruit granulated sweetener (Lakanto) OR granulated Swerve
2 tablespoons organic lemon zest (optional, but adds flavor, can be replaces with organic orange zest)
1 teaspoon vanilla

THE ADDS ON:
1 heaping cup shredded carrots
1 heaping tablespoons fresh grated ginger
1 cup fresh cranberries (make sure they are dry)
handful shredded coconut
handful toasted pecans, roughly chopped

THE CREAM:
Mascarpone
Goat yogurt (3 parts mascarpone to one part yogurt)

Instructions

  1. Preheat oven to 350F.
  2. Prepare a deep baking dish with parchment paper (you can use any size / type dish you want, any shape, you can even make them as muffins). Mine was rectangular, 8x6inches.
  3. Grate the carrots. Grate the ginger. Prepare the cranberries (wash and pat dry). Toast (8 mins at 350F) and chop the pecans (you can also use raw but toasted are tastier). Make the coarse hazelnut flour, by mixing raw hazelnuts in a food processor, on high. I like mine to be a little coarse. It is ok if it’s not all the same size, it gives a nice bite and texture to the cake.
  4. In a big bowl make the dry mix adding all the ingredients. In another bowl make the wet mix. Add the wet mix over the dry one and mix with a spatula until all incorporated. Add the carrots, ginger, shredded coconut, cranberries and pecans and lightly mix with the spatula. Add the batter to the baking dish and bake for about 35 minutes, if you use a dish similar with mine. Do the toothpick test. I did mine first at 30 minutes and it came out wet, and left it 5 minutes more. Just make sure you keep an eye on it. Smell and color should guide you. Let it cool down complexity before you take it our and cut.
  5. To make the cream, just mix 3 parts mascarpone with one part goat yogurt. I didn’t make cream for the entire cake, just for few pieces we had that day. You can skip cream entirely, or just use an organic cream cheese mixed with heavy cream, in case you don’t have mascarpone.
Preheat oven to 350F. Prepare a deep baking dish with parchment paper (you can use any size / type dish you want, any shape, you can even make them as muffins). Mine was rectangular, 8x6inches. Grate the carrots. Grate the ginger. Prepare the cranberries (wash and pat dry). Toast (8 mins at 350F) and chop the pecans (you can also use raw but toasted are tastier). Make the coarse hazelnut flour, by mixing raw hazelnuts in a food processor, on high. I like mine to be a little coarse. It is ok if it’s not all the same size, it gives a nice bite and texture to the cake. In a big bowl make the dry mix adding all the ingredients. In another bowl make the wet mix. Add the wet mix over the dry one and mix with a spatula until all incorporated. Add the carrots, ginger, shredded coconut, cranberries and pecans and lightly mix with the spatula. Add the batter to the baking dish and bake for about 35 minutes, if you use a dish similar with mine. Do the toothpick test. I did mine first at 30 minutes and it came out wet, and left it 5 minutes more. Just make sure you keep an eye on it. Smell and color should guide you. Let it cool down complexity before you take it our and cut. To make the cream, just mix 3 parts mascarpone with one part goat yogurt. I didn’t make cream for the entire cake, just for few pieces we had that day. You can skip cream entirely, or just use an organic cream cheese mixed with heavy cream, in case you don’t have mascarpone.

Nutrition Information

Per Serving: Calories: 428; Total Fat: 39 g; Saturated Fat: 11 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 2 g; Cholesterol: 67 mg; Sodium: 120 mg; Potassium: 234 mg; Carbohydrate: 15 g; Fiber: 6 g; Sugar: 6 g; Protein: 10 g

Nutrition Bonus:

Vitamin C: 11%; Vitamin A: 220%; Iron: 9%; Calcium: 8%

 

Give All Your Desserts a Protein Boost With Our Collagen Peptides OR our Marine Collagen Peptides!

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