I found a Paleo recipe for carrot cake. It does use a sweetener so it's not Hashimoto's, but it is gluten and grain free. I was really afraid it would end up dry and tasteless, but it tastes great even without cream cheese frosting!
Grade B raw, organic maple syrup has more fiber, nutrients and is less addictive than white, granulated sugar. It also has a slightly lower glycemic index value, but it tastes sweeter. However, like sugar, if you eat a lot of it, it will cause tooth decay, weight gain, blood sugar issues, and other types of sugar-related health issues. For recipe conversions from sugar to maple syrup, it is suggested to use about half the amount called for (1 cup to 1/2 cup), and due to the extra liquid of the syrup, if possible, reduce the liquid in the recipe 3 tablespoons per one cup. Also, the oven temperature should be reduced by 25 degrees since maple syrup caramelizes at a lower temperature than sugar. Fortunately, I found a recipe that did all the hard work for me!
Unfortunately, I shouldn't be eating it at all but Christmas brings out the worst in me. Thankfully the holiday season lasts a short time and a small amount of organic maple syrup is much better than a huge amount of processed sugar. (I can justify anything!)
Ingredients:
4 large eggs, room temperature
1/2 cup maple syrup
1/4 cup coconut oil, melted
1/2 teaspoon vanilla
1/2 cup coconut flour, sifted
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon powdered ginger
1/4 teaspoon sea salt
1 1/4 finely cup shredded carrots
1/4 cup raisins or pecans or both (I put both)
Combine the first four ingredients in a bowl and mix. Add dry ingredients, keep mixing. Fold in carrots and raisins or pecans. Place batter in smallish lined or greased baking dish and bake at 350 degrees for about 20-25 minutes or until a toothpick comes out clean. For cupcakes, bake only 18-20 minutes.
Yum.
Yummy!
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