Sunday, March 28, 2010

Recipe Review: Carrot Cake with Orange Whipped Cream

Carrot cake is one of my favorite treats. I think because I always justify eating a huge piece because, well you know, it has carrots in it so it's not really a dessert, it's a vegetable, RIGHT?

Recently I found another SCD legal carrot cake on Grain Free Foodies, I told you already how I feel about this vegetable/dessert so I had to give it a try.

Here is the recipe, as expected I did make a few changes.
  • I don't use butter (yet) so I substituted coconut oil for the butter.
  • I added a small can of crushed pineapple, drained. I will used pineapple tidbits next time, the crushed pineapple got lost in the cake and I like to bite into little pieces of it.
  • I also added 1 c. chopped walnuts.
I loved the way this cake turned out. Very moist and flavorful, it lasted over a week in the refrigerator.

For the topping I made some SCD Whipped Cream and added 4 drops of Wild Orange Essential Oil before whipping it. This was a spur of the moment experiment that turned out really good. Please make sure if you try this your oil is food grade, many are not. If it doesn't say for dietary purposes or that is it food grade assume it is not. The cream went great with the cake and added the subtle flavor of orange. I want to try this with lemon next. Thanks for the great recipe Grain Free Foodies!


  1. Ohhhh. That says it all. I'm enamored. I want to eat it. Off I go to make some. Thanks.

  2. Ooooh! Never thought carrot cake would look and sound so good to me...