Dark Chocolate Almond “Caramel” Slice ????Vegan????Paleo????Gluten Free ????Raw????
My Birthday was on January 14th and I was determined to give myself a delicious but HEALTHY cake without all the butter, sugar and oils. I wanted it to be moist and decadent but not break my diet.
This Carrot Cake exceeded all of my expectations! I still can’t believe I came up with such perfection on the first try!
I get most of my ingredients from vitacost.com. You can get whole food ingredients on your doorstep THE NEXT DAY for much cheaper than any grocery store.
TOPPING: Chocolate Curls. Use a peeler on a dark chocolate bar to create tiny chocolate curls.
Pre-heat oven to 325f. Mix all dry ingredients together and set aside. Mix all wet ingredients plus carrots in a mixer and then add the dry ingredients. Pour batter into a greased 8inch round pan and bake for 26-28 minutes. Once cooled, cut in half and use 1/4 of the frosting for the middle layer. Put the cake back together and frost entirely. Sprinkle with chocolate curls.
SHORTBREAD GINGERBREAD LAYER:
Preheat Oven to 350F.
Mix all gingerbread ingredients together in a bowl. The mixture should be on the dryer side but able to mold. Press into a 8×8 inch pan lined with parchment paper.Bake for 10 minutes. Remove from oven and sprinkle quest bar evenly over gingerbread layer.
Mix pumpkin ingredients together and pour evenly over gingerbread layer.
Let cool in freezer while melting chocolate ingredients together. Pour evenly over pumpkin layer and let freeze for 1-2 hours. Enjoy!