Easter Sunday

So yes, I'm a little behind on posting my Easter creations but what are you gonna do? We had Easter lunch at my parents house. Mom took care of most of the cooking but I come baring a carrot cake and apple slaw (with BACON). Both seemed to be hits!

My mom recently started cutting sugar from her diet, but isn't sold on stevia so I was hoping she'd enjoy the cake. She did...but still added some real whip cream. Eh, still a small step in the right direction.

So here we go...

Apple Slaw
Ingredients

1/4 cup apple cider vinegar

3/4 cup mayonnaise (I used Kraft Olive Oil)

1/3 cup honey

1 teaspoons salt

1/4 cup pulp free orange juice (optional)

 juice from 1/2 a lemon

1 teaspoon ground black pepper

1 sm fennel, shredded

1 medium cabbage, shredded

1 pack of bacon fried crispy then broken up into small pieces (truthfully use as much or as little as you’d like!)

1 bunch scallions, thinly slice

2-4 firm granny smith apples, chopped

Directions

Mix everything in a large bowl and let sit in the fridge overnight, it helps bring the flavors out.

Adapted from Ghetto Foodie 

Carrot Cake

Ingredients

Cake

2 cups finely shredded carrot

3 large organic eggs

1/2 cup maple syrup

1/2 cup coconut oil, melted

1 tsp apple cider vinegar

1 tsp vanilla extract

2.5 cups almond flour

1 tsp ground ginger

2 tsp cinnamon

1/4 tsp nutmeg

1 tsp baking soda
Dash of salt

1/2 cup pecans, chopped (optional)

Icing

1 can full fat coconut milk refrigerated overnight

2-3 tbsp maple syrup

1 tsp vanilla extract

2 tbsp melted coconut oil

Directions

Preheat oven to 350F.

Grease a 9 inch cake tin.

Combine eggs, maple syrup, apple cider vinegar, vanilla extract and melted coconut oil in your food processor.

Add in almond flour, baking powder, baking soda, ginger, cinnamon and nutmeg. Process to combine.

Pour into a bowl and fold in carrots and pecans.

Pour into cake tin and bake in the preheated oven for 20-22 minutes until risen, browned and a toothpick inserted comes out clean.

Meanwhile pour water out of the can of coconut milk and whisk together hardened cream with all other coconut cream ingredients. Place in the fridge.

Once the cakes have cooked and fully cooled spread the coconut cream on top.

Store cake in the fridge in a seal tight container for 2-3 days. Serve at room temperature.

Adapted from Peachy Palate