Carrot cake counts as a vegetable right?

 I say yes.  And mom always told me to eat my vegetables.

I used to think of carrot cake as a dry, boring cake covered in an overly sweet frosting with little orange carrots decorating the top.  If given the option, I would breeze over this flavor in search of something with chocolate.  When choosing our wedding cake flavors, carrot cake did not even make it into the top 20.

I was up for the challenge of making a better carrot cake.  Once I tried my Blueberry Maple Carrot Cake, my view on vegetables in baked goods has changed forever (That’s great news, zucchini bread!) This cake is tasty!   The carrots bring a light, sweet flavor that keep this cake, well…moist. (Sorry for the word choice but how else do you describe a non-dry cake?!)

Like I said, I will usually reach for something chocolate but I wanted to try baking more fruit desserts.  This carrot cake needed something different and to be honest, blueberries were on sale!  Done!  With spring just around the corner, blueberries and carrots just seemed to go well.  No raisins, just blueberries…and nuts because we’re all a little nuts sometimes.

And let me tell you about this cream cheese glaze.  It’s delicious.  It was my first time using a dairy free cream cheese and I loved the taste.  Not too sweet, but still has the tangy cream cheese flavor.  This glaze is a definite must.  There is no way I was going to skip out on the cream cheese part!

This cake may look fancy but I have learned that anything you put in a bundt pan looks fancy, right? It’s worth a try at least.  I think this cake would make the perfect addition to any baby or bridal shower, Mother’s Day brunch or even Saturday night in front of Netflix.  I hope you enjoy it as much a s we did!

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Blueberry Maple Carrot Cake

You won’t believe that this cake is vegan, paleo and gluten free!  

Ingredients

• 1 1/4 Cup Almond Flour
• 1/4 Cup Coconut Flour
• 1/3 Cup Tapioca Flour
• 1 Tsp. Baking Soda
• 1/4 Tsp. Salt
• 1 Tsp. Cinnamon
• 1/2 Tsp. Nutmeg
• 3 Eggs
• 1 Egg White
• 1/4 Cup Maple Syrup
• 1/4 Cup Coconut Milk
• 2 Tsp. Vanilla
• 2 Cups Carrots Shredded
• 1/2 Cup Fresh Blueberries

Dairy-Free Cream Cheese Glaze

• 1/2 Cup Dairy-free Cream Cheese Room Temperature
• 1/2 Cup Powdered Sugar
• 1 Tsp. Vanilla
• 3 Tbs. Coconut Milk

Instructions

1. Preheat oven to 350º.

   
   

2. In a medium bowl, mix together the almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and nutmeg.

3. In a second, medium sized bowl, mix together the eggs, egg white, maple syrup, coconut milk, vanilla.  Add in dry ingredients and mix together until smooth.  Carefully fold in the carrots then the blueberries.

4. Spray a 10-cup bundt pan with cooking spray and pour in the batter.  Tap down the pan to even out the top.  Bake for 25-30 or until set.

5. While the cake is baking, mix together all ingredients for the cream cheese glaze.  Using an electric hand mixer, mix until the glaze is smooth and well blended.

6. Allow the cake to rest for 5-8 minutes.  Drizzle glaze over warm cake.  Allow it to cool completely and garnish with extra blueberries and pecans if desired.