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by Andrea Witthoeft April 19, 2019 0 Comments
Carrot Cake has always been one of my favorites, I love it so much that my mom made it a tradition to make it for my birthday!
My Bakerlita Carrot Cake recipe is SO easy, all you need is my Bakerlita Beauty Baking Mix, some carrots and spiced and a few extra wet ingredients ;)
I remember, about 12 (I think I was turning 15) years ago she made me a massive carrot cake, it was SO moist, absolutely delicious, I remember every bite... It was so big that there were leftovers, which lead me to eat a slice each night! After 2 weeks of eating my birthday carrot cake, yes, every night, I tried to zip up my little summer dress, but there was a problem... At this moment I came to a realization that CAKE = FAT ACCUMULATION haha!
Little did I know that it wasn't just the unhealthy fats that made me not be able to zip up my little white summer dress. The major contributor to this was the POUNDS of sugar hidden in the carrot cake, along with the gluten and high inflammatory cream-cheese frosting. Oh, I had much to learn.
Later, after I already ate the whole cake to myself, my mom told me there were 4 cups of vegetable oil in my birthday cake. Seriously, WHAT THE? Like I said, I was young and knew very little about nutrition... This made me believe eating FAT = BODY FAT. This led me down the LONG road of basically eating NO fat, only fruit, cereal, bread, and anything with a label saying FAT-FREE!
Long story short, this caused massive hormone imbalances & a damaged metabolism, leading into my late teen's, to my early twenties. Now, seeing the impact from being on a low fat, low calorie & high carb diet, to now, eating TONS of healthy fats & calories has been healing medician to restore my health, hormones, and metabolism!
I am excited for you and me to EAT CARROT CAKE, while not gaining unwanted body fat, can I get an AMEN to that!!
The best part about healthy "keto \ paleo" baking is that FAT= flavor, and that is the main bulk of any ketogenic recipe. Learning the innovated art of swapping the unhealthy, high inflammatory ingredients, to the healthy, LOW inflammatory ingredients is what we must learn to do IF we want to truly ENJOY eating cake on a daily bases... YES, I do eat cake almost every day, and I KNOW YOU CAN TOO!!! And, I am going to show you how!
May you have a blessed Easter filled with love, hope, and peace!
God Bless,
Andrea Witthoeft | Bakerlita
1 pack Bakerlita Baking Mix
2 tbsp psyllium husk powder
3-4 medium organic carrots (fine grated)
¼ cup pecans (chopped)
2tsp orange zest *optional
1tbsp cinnamon
1tsp ginger (fresh ground)
1tsp allspice
1 tsp baking soda
2 tsp baking powder
5 large eggs
½ cup (125 mL) unsweetened almond milk (warm)
½ cup (125 mL) avocado oil (or melted coconut oil)
¼ cup apple cider vinegar
2 tsp vanilla extract
1 cup cashew cream cheese (or real cream cheese if you can handle dairy ;)
1 cup Lakanto Powdered Sugar
*TOOLS NEEDED* Kitchen Aid Stand Mixer
It’s Officially September, and to me that means APPLES! Autumn...
Lately, I have been drawn to re-create & innovate some...
AHHH! I can't believe tomorrow is December; This Keto Buttercream recipe...
This Holiday I wanted to create that famous Italian Tiramisu...
Cookies & Cake??? I can't decide which one I enjoy more....
Ahhh, I LOVE spring, waking up hearing the birds singing,...
We have just officially entered June, my Birthday Month, which...
How this KETO, Nut & Dairy-free Strawberry Shortcake inspired me by many different...
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Andrea Witthoeft
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