Subtly spiced dairy-free coconut milk panna cotta topped with chunks of grain-free spiced carrot cake and a little whipped coconut cream, makes for the perfect Spring-inspired treat without the sugar, grains or nuts.
I kinda love that carrot cake has become synonymous with Easter, simply because of the Easter Bunny. Rabbits eat carrots, Easter invites a sweet bunny that leaves baskets and eggs and chocolate for us. Hmmm. It’s a stretch, but I’ll take it – cuz carrot cake rules.
While I have been experimenting with the ketgenic diet since the start of this year and have slowly transitioned toward a fat fueled lifestyle over the last year and a half, my interest and taste for sweets has admittedly all but disappeared. Beyond a solid, super duper dark chocolate, I honestly can’t really be bothered. Not so great as a food blogger, but I make it work.
But, alas, that’s not your problem and if the season inspires carrot cake, then a Beth-approved carrot cake dessert I will bring you.
This carrot cake both grain-free and nut-free, as well as dairy-free. If you are on a keto-style, low carb eating or you want to avoid the sweeteners entirely, you can use something like a liquid monkfruit sweetener in place of the honey/maple syrup or try stevia in the panna cotta. Everyone has their favorite alternatives.
The cake is lightly adapted from a recipe Elana’s Pantry, I make a half portion in a humble little loaf pan, let it cool, cube it up and it becomes the ultimate topping to my faintly spiced, dairy-free coconut milk panna cotta!
For those following a low-sugar or low carb diet, keto, etc – swap out the honey or maple in the carrot cake for your favorite all-natural sweetener monk-fruit, etc. Same for in the panna cotta, though stevia would also work great in here.
- 4 tablespoons water
- 1 tablespoon powdered grass-fed gelatin – I use Vital Proteins
- 2 13.5 ounce can full fat organic coconut milk
- 3 tablespoons honey (or maple syrup) or preferred amount of alternative sweetener stevia, monkfruit, etc
- ¼ teaspoon ground cinnamon
- pinch ground nutmeg
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- ¼ cup coconut flour
- ⅛ teaspoon sea salt
- ⅛ teaspoon baking soda
- 1 /2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 3 large pasture-raised eggs
- ¼ cup coconut oil, ghee or butter, melted
- 2 tablespoons honey or maple syrup (you can swap in an alternative liquid sweetener here)
- ¾ cup carrots, grated
- ¼ cup golden raisins (regular raisins or currants would also be nice)
- whipped coconut cream (or regular whipped cream)
- ground cinnamon
- maple syrup
- Make the Panna Cotta: Pour the water into a small bowl and sprinkle the gelatin over top and let sit for 10 minutes so the gelatin can bloom.
- Add the coconut milk, honey or maple syrup (or other sweetener), cinnamon, nutmeg and sea salt to the saucepan, whisk well to remove all lumps in the coconut milk and bring to a low boil.
- Reduce the heat to a medium-low, add the gelatin mixture. Whisk well and allow the mixture to steam, but don’t allow it to boil. You simply want the gelatin to be fully dissolved.
- Remove from the heat and add the vanilla extract.
- Pour the mixture into 4 large or 6 to 8 small serving dishes and place in the fridge. Allow to set for at least 4 hours before serving.
- While the Panna Cotta Chills Make the Carrot Cake: In a food processor combine coconut flour, salt, baking soda, cinnamon, nutmeg and allspice.
- Pulse in the eggs, coconut oil, and honey (or other sweetener).
- Stir in the carrots and raisins by hand.
- Grease a loaf pan with coconut oil and just a very light dusting of coconut flour.
- Pour the batter into the prepared pan.
- Bake at 350°F for 35-40 minutes. Cool for at least 30 minutes before cutting into cubes.
- Once the Panna Cotta has Set. Serve: topped with the cubed carrot cake, whipped coconut cream, a pinch of cinnamon and if you'd like, a little drizzle of maple syrup or honey.