I HATE making carrot cake. Why? Every recipe calls for 374926 ingredients and I guess I’m just lazy Haha However, I tried to not only minimize the ingredient list, but of course made it healthy, full of flavor and gut healing benefits (from the Vital Proteins collagen and gelatin), and also kept it nut and egg free for those that may have an allergy….oh, and yes, it was delicious!
How is it egg free?
Gelatin can be used in many recipes as a binding agent (plus who can resist it’s gut healing benefits?!)
Click HERE why I take gelatin every day
How is it nut free?
For the crust, I used a combination of sunflower seed flour, Evo Hemp seeds, and their hempseed oil!
• Nut Free
• Egg Free
• Naturally Sweetened
• No Baking Required!
Crust:
1/3 cup Evo Hemp seeds (20% off: lilsipper)
1/3 cup sunflower seed flour (see my Instagram story highlight how to make your own – it’s so easy!)
1 Tbsp Evo Hemp hempseed oil
Cake Layer:
1 cup finely grated carrots
1/2 scoop Vital Proteins gelatin
1 scoop Vital Proteins Vanilla Coconut Collagen
2 scoops “Just Natural” Nuzest
1 tsp cinnamon
1/4 tsp nutmeg
*Optional: 1/4 cup raisins, soaked in hot water for 10 minutes then drained (measure before soaking)
Cheesecake Layer:
1 cup Nancy’s Full Fat Greek Yogurt
1 Tbsp raw honey
1/2 scoop Vital Proteins gelatin
Method:
1. Mix crust ingredients then press into a lined or non-stick pan, cupcake tin, or preferred mold (I used these mini cake tins).
2. Mix cake layer ingredients and layer on top of crust.
3. Blend cheesecake layer in blender, then pour over cake layer. Place in refrigerator for at least 2 hours or until cheesecake layer if firm. Option to drizzle melted coconut butter once firm.
Be sure to tag me @lilsipper on Instagram so I can see your version! See you there!
