Learn how to modify a recipe to reproduce this amazing dessert!

(Photo courtesy of Nicole Holley, aka “The Conscious Cake Queen”) 

Traci here! It was my birthday last month. My dear friend and fellow healhty hedonist, Nicole Holley (aka The Conscious Cake Queen) asked me if I wanted one of her cakes for my birthday. Is that even a question? Of course I wanted a Nicole cake and I wanted my fave, CARROT CAKE!

However, we both have healthy hedonism standards. This means it has to TASTE fabulous when we are eating it AND it we must FEEL fabulous after we eat it (read here: no bloating, fatigue or cranky moods caused by inflammation).

So, in our case, the recipe needed:

• to be free of gluten, cow dairy (except pastured ghee) and refined sugars
• to not have too much sugar per serving
• to have nutritonal value
• to be moist and…
• to taste utterly decadant with a lovely balalnce of aromatic spices

Is that so much to ask?

 

Who says you can’t have it all?

Well, the reality is that you don’t always find a recipe that fits your standards and preferences, but the beauty of life is that you can still choose to create what you want. However, some folks feel intimidates to change up recipes. So, for this recipe, Skya and I thought it would be of practical, even inspirational, to show you how we modified an “almost there” recipe and made it just what the birthday girl asked for.

Luckily, Nicole and I already had this problem solved. A year or so ago, she found a carrot cake recipe from one of our favorite food bloggers, Dana Shultz of MinimalistBaker.com. We tinkered with it and made it a perfect fit!

Oh, and we just made up the icing. It’s super simple, tastes as good as dairy cream cheese icing, has way less sugar and is to die for!

The Carrot Cake

We followed this recipe and made the changes below:

https://minimalistbaker.com/1-bowl-vegan-gluten-free-carrot-cake/

We substituted:

• 4 pastured eggs instead of 3 flax eggs

Why? We aren’t vegan and like the texture better, but the flax eggs work great if you are vegan and can be substituted for eggs in non-vegan recipes. 

• Ghee instead of coconut oil

Why? Just for the taste of it — we love ghee’s buttery flavor without the cow lactose, casein and albumin that can cause inflammation in a lot of folks. When you modify most recipes, it’s okay to change the oil you use. 

• Raw local honey for maple syrup

Why? We LOVE the flavor and raw, local honey is magic, both medicinally and nutritionally. Of course, cooking it looses some of the magic and it’s still sugar, so we don’t go too crazy with it. When you modify recipes, you can trade one syrupy sweetener for another. It may take more experience to trade a syrup for granulated sugars or vice versa, and that it not always possible.

• Full cup applesauce, not scant

Why? A little more adds moisture and we like our cake moist. When you modify a recipe to make it more moist, try adding little bits of moisture different ways, both watery ingredeients and fat. Be cautious so as not to add so much liquid that it gets heavy, falls apart and/ or won’t bake through. 

• 1/2 cup coconut sugar (changes kind and amount)

Why? We don’t want that much quantity of sugar AND coconut sugar (while still sugar) is lower glycemic and higher in nutrients such as minerals. Again, in most cases, such as cakes, you can change a one granulated sweetener, such as white or brown cane sugar, for another, such as coconut sugar. In bready desserts, cobblers, and puddings, reducing the total sugar usually works just fine.

• Coconut for almond milk and use maximum amount (1 cup)

Why? This change is mostly for the hedonism of it. We find coconut milk to be richer and add moisture. We also like the nutritional and medicinal properties of coconut fat. When you modify recipies, you can usually change cow milk for any other animal milk or nut “milk” and vice versa.

• 1/2 cups carrot tightly packed and slightly mounded

Why? Again, it’s all about the moisture. Carrots are also highly nutritious and they add a little sweet to balance out less added sugar. We only added a little extra because too many could make it fall apart. This recipe could probably hold even a little more carrots if you feel so inclined. 

• Double the raisins and option to soak them in a little warm water

Why? This adds unprocessed sweetness, texture and, you guessed it, moisture! Also, I love to soak the raisins in a little warm water to plump them up (optional). 

• If using walnuts, option to use sprouted (soaked and dehydrated) nuts

Why? Nuts are hard to digest and have enzyme inhibitors that block nutrient absorption. Soaking them removes some of these chemicals and makes them easier to digest so you don’t get “nut gut.”  

• Change spices to:

-2 tsp cinnamon

-1 tsp nutmeg

-1 tsp ginger

-1/2 tsp cardamom

-1/8 tsp clove

Why? Because I’m a spice girl! I LOVE aromatic flavors and spices. In fact, you could double the above measurements for me and I’d be thrilled. When you modify baked goods, it rarely interferes with the texture or chemistry to add more spices to taste. 

Now, what changes would you make? Let me know if you try it and also if you change it! 

And for the icing on the cake, we’ll just give you the recipe…

Also, I’d like to note how beautiful Nicole’s cake was by getting creative and adding things like cinnamon sticks, star anise, herbs and non-toxic flowers. Thank you, Nicole!!! If you live on Oahu and would like to order a cake, contact us and we will put you in touch with her. 

Go forth, get creative and play with your food! Then, let us know how you did.

To learn more about how to, make healthy hedonism your new normal so you can Heal Yourself from Cell to Soul, join our email list or schedule a free 20 minute health discovery session to see what group or one-on-one program is the best fit for you!