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Healthy Carrot Cake with macadamia nut frosting

This healthy carrot cake recipe is made with coconut oil, significantly less sugar, and goes great with macadamia nut frosting.

A few days ago, I told my hunny I would not try to make another carrot cake for his birthday. The first one I made for him, was huge, dense, moist, but dense, it took days to make our way through ½ of the leftovers and we ended up giving the rest to our dog. BUT, I couldn’t resist trying to make another, better, healthier and with less sugar. This one comes out, light, moist, and moderately sweet, so you can eat an entire piece and feel good. healthy carrot cake

Recipe for Healthy Carrot Cake:

Yield: This recipe makes approx. one 9 x 12 by 2 inch cake, 15 servings or so.

Ingredients for the cake:


  • 2 cups organic white flour
  • 2 teaspoons baking soda
  • 2 teaspoons aluminum free baking powder
  • ½ teaspoon celtic sea salt


  • 4 eggs beaten well
  • 1 ¼ cup organic coconut oil (liquid, if you melt it make sure it cools before adding)
  • 1 ¼ cup brown cane sugar (to taste)
  • 1 teaspoon pure vanilla extract
  • 3 cups grated carrots


  1. Preheat oven to 350 degrees.
  2. Oil glass baking pan with coconut oil
  3. Mix the dry ingredients well in medium bowl.
  4. In large bowl, add the beaten eggs, coconut oil, vanilla, and sugar.
  5. Gently mix in the grated carrots.
  6. Add, little by little, the dry ingredients to the wet.
  7. Lastly, add to oiled baking pan and bake for 40-50 minutes until the cake springs back when you poke with a finger or when toothpick inserted comes out clean.


Macadamia Nut Maple Syrup frosting

Yield: approx: 1 ½ cups

Ingredients for the frosting:

  • 2 ½ cups macadamia nuts
  • up to ¼ cup maple syrup
  • 4 drops of liquid, alcohol free stevia
  • 2 tablespoons + water


  1. Add mac nuts, add ½ maple syrup (2 tablespoons) and water to a good blender and blend on high .
  2. Next, taste for sweetness, add a few drops of stevia (not too many as it can enhance the flavor of maple syrup but too much can make it taste almost bitter).
  3. Add more maple syrup to taste.

Variation –

This slight variation will allow you to feed a few more people. It is 1.5 times the recipe above. I also use maple syrup instead of sugar and add cinnamon and a bit more oil to give the cake more moisture.

Ingredients for the cake:


  • 3 cups organic white flour
  • 4 teaspoons baking soda
  • 4 teaspoons aluminum free baking powder
  • 3/4 teaspoon celtic sea salt
  • 1 tablespoon cinnamon


  • 6 eggs beaten well
  • 2 3/4 cups organic coconut oil (liquid, if you melt it make sure it cools before adding)
  • ⅔ cups maple syrup
  • 2 teaspoon pure vanilla extract
  • 4.5 cups grated carrots
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Chocolate avocado mousse with banana

From about July to October we have avocados raining down from a very old, tall large tree. Raining. Each morning during these months I pick up perhaps 20 avocados from the ground. I know for city dwellers this is an insane amount of avos. It’s almost like a money tree if you consider how much money people spend on avocados a year.

For 25 years of my life I never really cared for avocados thinking there we just another bland, fattening, caloric food that people were trending on. I would always give up my share of avocado to the next person that wanted them. My brother told me I was NUTs and one day, craving mousse (but abstaining from milk,) I came across the avocado mousse concept…and it was this dish that made me LOVE avocado.

This recipe is vegan, dairy-free and uses unrefined sugar. It is so luscious you will have a hard time putting it down.

If you like the idea of using chocolate with healthier desserts you may like to try my recipes for gluten-free chocolate beet brownies and my chocolate banana brownies

Recipe for Chocolate Avocado Mousse with Banana

Yield: 4-6 servings

Equipment: Blender


  • Avos (about 2 large)
  • ¼ -½ cup cocoa powder (depending on the size of the avos)
  • To taste honey or maple syrup, or stevia (ideally stevia is an addition to honey or maple syrup and allows you to use less of the honey or syrup by adding a few drops of stevia to bring out the sweetness).
  • Bananas, sliced


  1. Add avocados and some of the cocoa powder to blender, add some of the sweetener
  2. Blend until smooth and give it a try for taste
  3. Add more cocoa powder and sweetener to taste
  4. Chill and serve with sliced bananas


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Cinnamon buns with coconut oil and macadamia nut frosting

This recipe for cinnamon buns with coconut oil is a very special treat in my house. It is not exactly a quick recipe as you have to let the dough rise twice. When developing this recipe I was inspired by a recipe from . The recipe I found duplicated across the web with slightly different instructions.


A healthier version of cinnamon buns

The first time I made them I could taste the butter in every bite. It was a little too rich for me. On me and my boyfriend’s first year anniversary he begged me to make it healthier. Mainly he wanted me to make cinnamon buns with coconut oil instead of butter. In this recipe I still use just a little bit of butter in the filling because I was scared it would not come out good. In the future I will probably try it with no butter, or maybe make like a nut butter filling instead of serving it with nut-based frosting.

This recipe also features a little honey instead of sugar in the dough so the dough itself is not overly sweet. Then for the frosting, instead of refined powdered sugar, I use macadamia nuts and pure maple syrup which gives the icing a dose of nutrition that you can feel good about slathering on to your buns.

Recipe for cinnamon buns with coconut oil and served with macadamia nut frosting

Yield: Makes about 12 rolls

Equipment: Bread mixer like a kitchen aid for kneading (otherwise a food processor or other heavy duty mixer) and a blender for the icing.

Ingredients for the dough:

  • dry ingredients:
    • 3 and ½ cups unbleached white bread flour
    • 1/4 ounce packet of active yeast (2 ½ teaspoons)
    • ½ teaspoon salt
  • wet ingredients:
    • ¾ cup whole milk
    • 1/4 cup organic coconut oil (4 tablespoons)
    • 1 medium-large egg
    • 1/4 cup water
    • 1-2 tablespoons Big Island honey

Ingredients for the filling:

  • one cup brown sugar
  • 1-2 tablespoons cinnamon
  • 4 tablespoons coconut oil (solid state preferred)
  • 2 tablespoons butter

Ingredients for the frosting:

  • 1 and ½ cup macadamia nuts
  • ½ teaspoon vanilla extract
  • 2 tablespoons pure maple syrup
  • 1/4 cup water or less

Steps for the buns:

1) Mix 2 and 1/4 cup flour (reserve 1 cup for adding after wet ingredients).  ingredients together in large mixing bowl.

This recipe, and any other recipe where the dough must be kneaded, is best with a heavy duty stand up mixer that has both a paddle attachment and a dough hook. If you have one, use it and mix the dry ingredients briefly with the paddle. If not, you should be using either a hand mixer, other stand up mixer, or a large food processor will get you half way there.

2) Heat the milk until bubbly and add the 1/4 cup coconut oil

3) Make a well in the center of the dry ingredients and add 1 egg, 1/4 cup water, honey to taste, milk and coconut oil mixture.

4) Mix until incorporated. Slowly add the remaining 1 cup of flour to the bowl and when the dough starts to come free from the sides of the bowl you need to stop the mixer  and knead it by machine or by hand.

Kneading the dough

5) Kneading, if you have a heavy duty mixer with a dough hook, you can replace the paddle attachment now with the dough hook. Set to the lowest speed and let it knead for 5 minutes (do not over do it). If you do not have a dough hook, than turn it out on to lightly floured surface, and start kneading! Set a alarm for 8 minutes and don’t think about it until it goes off. If the dough is uniform and elastic it’s probably done.

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6) Let rest for 10 minutes, place a towel over it for better rest.

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7) Meanwhile mix the cinnamon, coconut oil, butter and sugar together.

8) Flour a large surface like a clean counter or large cutting board. Roll the dough into a large rectangle (about the size of a pan, 12X9 and about 1/3 inch thick).

9) Spread the cinnamon/sugar mixture with a rubber spatula or spoon evenly on the rolled out rectangle dough.

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10) Starting at the longest side, roll the dough gently into a log.

11) You can try cutting with a knife, but no matter how sharp it is, it’s hard to cut without handling or deflating the dough.

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Instead, you could be a pro and use a piece of unscented dental floss, placed under the roll to wrap around and cut off the perfect bun.  In some of the pictures below, you’ll notice I tried making heart buns. To do this just unroll the most forward side and curl it to the center to make a heart.

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12) Place in 2 round cake pans oiled with coconut oil, slightly touching.

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13) Then let these rise for 30 minutes until they are almost doubled in size.

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14) Finally, bake in oven at 375 degrees for 15-20 minutes until golden brown on top.

Step for the icing:

1) While the buns are baking make the icing.

2) To do the icing add the mac nuts, vanilla extract, and maple syrup into a high powered blender and blend until smooth adding little bits of water as needed to make a smooth consistency.

3) When the buns are done, cool on a wire rack for a few minutes.

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4) Serve warm with frosting and love.

cinnamon buns with coconut oil

Below are basic ingredient lists I put together on

For the cinnamon rolls, this is assuming the recipe makes 12 equal servings. For the icing, this is about 2 tablespoons each of icing and is approximate. So a full roll with 2 tablespoons icing would be about 450 calories.

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