Inspired by Deer Valley Ski Resort's famous carrot cake, my LFG version has grated carrots, walnuts, and figs instead of raisins, and legit cream cheese frosting!
If you've spent time at Deer Valley Ski Resort in Park City, Utah, you've likely experienced the best carrot cake in the world. It's moist, cinnamon spiced, chock full of carrots, raisins and nuts, and the rich cream cheese frosting will make your eyes roll into the back of your head. If you've had it, you can die happy.
I've created an LFG version that will surely hit the spot. It has a few swaps to make it Plant Paradox compliant. And you'll be amazed at how close to the original this LFG cake really is. The cake has a beautiful bouncy texture and it's so flavorful. Make it tonight for dessert, and you, not the main dish, will be the hero of the evening.
The Recipe
YIELD: one single serving cake
LFG Carrot Cake
2 T LFG Flour Blend*
1/2 t Baking Powder
1 t Stevia for Baking
1/2 t Saigon Cinnamon
1 Pinch Salt
1 Egg
1/2 t Vanilla
1 t Lakanto Maple Flavored Syrup
2 T Pure Olive Oil
1 T Carrot grated
1 Dried Black Mission Fig diced
2 Halves Walnut chopped *2:1:1 cassava, blanched almond, and coconut flours
LFG Cream Cheese Frosting
1 T Cream Cheese from pastured cows
1 tsp French Butter
1 packet Stevia
1/4 t Vanilla
Instructions:
In a large cappuccino cup (the shape you want your cake to be), whisk together all your dry ingredients. Add egg, vanilla, maple flavored syrup, and olive oil. Whisk until well blended, light and fluffy like cake batter. Now stir in your grated carrot, diced figs and chopped walnut. Take your thumb and "squeegee" any batter that has stuck to the sides of the cup. Pop the cup in the microwave on high for 90 seconds. Remove and let set for 1 minute before inverting it onto a dessert plate. You can leave the dome shape as is or shave off the round top with a serrated knife for a traditional flat top cake. Let the cake cool completely while you make the frosting.
To make LFG cream cheese frosting, bring your cream cheese and butter to room temperature. Put all frosting ingredients in a small bowl and whisk together until super creamy and fluffy. When cake is completely cool, spread the frosting onto the top with a metal cake frosting tool. Use a rubber spatula to scrape every bit from the bowl. Decorate your cake with a basil leaf and a few pieces of grated or julienne carrot.
LFG carrot cake is rustic to the eye and comforting to the tongue. Enjoy!