GUILTLESS spring BAKING - {LOW CARB} Carrot Cake + {PALEO} {LOW CARB} Chocolate Beet Donuts

I promised awhile back that I would post a couple of recipes.  Sorry it took so long...it has taken abit to catch up to spring.  In Northern California, the rain has lingered for far to long. The sun is finally shining and it is the perfect weather for these guilt free treats, since they are VEGGIE-FILLED, GRAIN-FREE, PROCESSED SUGAR-FREE, MOIST and ohh-sooo yummy!!! Your kids will be asking for more...mine do! 

{LOW CARB}  MOIST CARROT CAKE
CAKE INGREDIENTS
1/2 cup of Golden Flax meal 
1/2 cup of Coconut Flour
1/2 cup Almond Flour
3 tsp Cinnamon
3/4 tsp Baking Soda
2 tsp Baking powder
1/4 tsp Salt
3/4 cup low carb sweetener of choice
1/2 cup Coconut Oil, melted
​2 Tsp Vanilla Extract
3 eggs
1 Cup Hot Water
1 Cup grated Carrots
Optional - 1/4 Cup Walnuts, chopped
FROSTING
16 ounces cream cheese, softened
5 Tbsp  low carb sweetener of choice  
1/8 tsp Cinnamon
5 Tbsp heavy whipping cream

METHOD:
Preheat oven to 350.  In a large mixing bowl, mix all the dry cake ingredients together.  Add melted coconut oil, vanilla, eggs, hot water and carrots and mix well.  Stir in chopped nuts(if using).  Cut a circle of parchment paper to place in the bottom of each 6" circle cake pan, then spray the sides of the pan with coconut oil spray. Divide batter between 4 6" round cake pans (it may be thick).  Bake in preheated oven for 23-25 minutes, or until center top of cake is dry.  Allow cake to completely cool.  Remove cakes from pans. Beat softened cream cheese until fluffy. Add sweetener and heavy whipping cream and beat for 1-2 minutes.  Fold in cinnamon.  Spread half the frosting onto top of one of the round cakes. Place the second cake on top and add remaining frosting to the top of that cake.

*Recipe can also be divided into 2 8" round pans

{PALEO} {LOW CARB} CHOCOLATE BEET (RED VELVET) DONUT
INGREDIENTS
2 med. red beets, cooked and peeled
⅓ cup milk of choice
1 cup almond flour
1 cup sweetener of choice
½ cup cacao powder 
⅓ cup tapioca flour
½ teaspoon baking soda 
½ teaspoon baking powder
½ teaspoon sea salt
2 eggs room temperature
¼ cup coconut oil, melted
1 tsp vanilla extract 

Method:
​Preheat oven to 350ºF and lightly grease a donut pan with coconut oil.  Place the beets in a blender along with the non-dairy milk (I used almond milk). Blend until smooth and set aside.  In a large mixing bowl, combine the almond flour, sweetner, cacao powder, tapioca flour, baking soda, baking powder, and salt. Whisk all dry ingredients together. In a separate mixing bowl, whisk the eggs, coconut oil and vanilla extract together.  Whisk in the pureed beet mixture.  Pour the wet ingredients into the mixing bowl with the dry ingredients and stir until combined.  Use a piping bag/ziplock bag with the tip cut off and pipe the batter into the pan. Bake for 10-12 minutes.  Let cool completely before carefully removing from the pan. Repeat with remaining batter.

*If you don't have a donut pan, you can bake these in a muffin or mini muffin pan. Adjust baking time as necessary.

Enjoy!