I know. I know.
You’re not supposed to give in to your cravings. You’re supposed to be defiant and resist them, right?
Cravings are your body’s signal that something is off. It could be physical (perhaps some sort of nutritional deficiency) or it could be emotional (perhaps you need to address an issue). Either way your body is trying to get your attention . . . so listen in!
In the case that it is emotional, I highly recommend that you grab your journal, talk to a friend or speak to your voice recorder about it. But what happens when you do all of that and you still want some damn cake?
Well by all means, you get into the kitchen and you bake one!
Check out this video and learn how to remix the traditional carrot cake. If you’re going to emotionally eat, then you might as well feel good about what you put into your mouth. No need stuffing down white sugar, white flour and butter that’s gonna leave you feeling bloated and ugh. Let’s up the vibrancy factor and use healthier ingredients that don’t disrupt our bodies and still satisfy that sweet tooth!
- 6 oz. non-dairy butter (I use Earth Balance Coconut Spread)
- 3oz. coconut sugar
- 2 eggs, beaten
- 2 oz. gluten free all purpose flour (I use Trader Joe's brand)
- 1 tsp baking powder (I use aluminum free baking powder)
- 1 tsp cinnamon (I use pumpkin spice)
- 4 oz. ground almonds
- 4 oz. carrots, shredded
- 3 oz. raisins
- 3 oz. no-soak, dried apricots (I used unsulphured)
- 2 oz. chopped nuts (I used almonds)
- Cashew "Cream Cheese" Frosting
- ½ cup cashews, soaked in water for minimum of 4 hours or overnight
- ½ lemon, juiced
- maple syrup, to sweeten
- salt, to taste
- Using a blender, food processor or stick blender process cashews, lemon and maple syrup until creamy. Taste as you go along to ensure it meets your satisfaction. You may have to stop blender or food processor to scrape sides of container. Once desired creaminess is achieved, sprinkle a little bit of salt to enhance flavor.
- Preheat oven to 350 degrees. Lightly oil and line a shallow 10x8 inch or 2 small round 6 inch baking pans with non-stick parchment paper
- Cream the non-dairy butter and coconut sugar in a mixing bowl until light and fluffy.
- Gradually beat in eggs and add a little flour after each addition.
- Add all the remaining ingredients in order listed while the mixer continues to mix.
- Bake for 35-45 minutes or until the mixture is cooked and a skewer inserted in center comes out clean.
- Remove from oven and cool. Remove from tin and frost and decorate.