Well, in my former life I used to be a chef, so of course I would say that. But even if you're not a former chef, you can't really disagree, can you?
Even our earliest childhood memories are often linked to food. The warm, freshly baked bread out of the oven, my mom cutting a slice for my brother and I, spread with delicious farm fresh butter... Boy were they good times!
My dad out by the BBQ, grilling sausages while my mom was inside preparing salads and garlic bread.
My Gran used to bake the best shortbread in the district! People would visit just to taste my Gran's Christmas Shortbread!
If you're anything like me, you are drooling right now, just like I am, all over my keyboard!
But then real life happened, and I started giving up all those good things in an effort to lessen my joint pain... sounds familiar? Yep, I've got so many readers who've told me their stories too, and it sounds exactly like that!
Until I discovered a way to lessen my joint pain, by eating the EXACT foods I was told not to eat! Yes! I actually got to eat ALL the verboten foods, and all I had to do was make little adjustments to make them suitable for my arthritic hands.
One thing I would do anything for - cue Meatloaf music - is a good Carrot Cake! Just lemme wipe my keyboard again....
Seriously though, I will do just about anything for a slice of decent carrot cake.
And this is exactly the recipe that I want to share with you today - another one of my Grandma's favourites, but updated a little bit by me.
I simply swapped out the granulated sugar for light brown sugar - which makes the cake a little more moist, and also slightly more dense. The brown sugar also contains more minerals, which is beneficial - not only for your joint health, but your overall health.
I traded the canola oil for coconut oil - yay for more Omega 3's. The anti - inflammatory properties of virgin coconut oil also soothes my joint - and muscle pain.
And I experimented with different spices, and found the best spices of all to be a Chai mix - Cinnamon, Cloves, Nutmeg, Ginger, Pepper and Cardamom.
I've previously written about the wonders of some of these spices, which you can read here.
I've always only used Free Range Eggs, and another thing I swear by is to use baby carrots instead of their big cousins. The baby carrots have a lot more sweetness and juiciness in them - try them out in your baking, I promise you won't be disappointed!
Let's get on to business though, I can hear my tummy groaning already! Without further ado, here's simply the best Carrot Cake recipe you will ever try:
Chai Spiced Carrot Cake
prep time 20 minutes
cooking time 45 - 60 minutes
yields 8 - 10 servings
4 x XL eggs, free range
10.5 fl ounces light brown sugar
1 cup coconut oil
2 cups all purpose flour
2 tsp bicarbonate of soda
½ tsp salt
1 tsp cinnamon
1 tsp cloves
1 tsp ground ginger
1 tsp nutmeg
1 tsp cardamom
½ tsp black pepper, very FINELY ground
500g baby carrots, grated
40g pumpkin seeds
40g sunflower seeds
- Preheat the oven to 320 degrees F. Grease 2 x round cake pans with a diameter of 7 inches each.
- Whisk the eggs and sugar until thick and creamy. Add the coconut oil in a thin stream while still whisking.
- In a separate bowl, sift the dry ingredients, including all the spices, together.
- Fold the dry ingredients into the egg mixture.
- Add the grated carrots, pumpkin seeds and sunflower seeds to this mixture.
- Pour the batter into the prepared cake pans.
- Bake for about 45-60 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let it rest in the pan for about 10 minutes, and then only turn it out on a wire cooling rack to cool completely.
- This cake is delicious with soft butter, or with a spoonful of mascarpone cheese and a drizzle of organic honey. For birthdays, we also decorate it with walnut halves.
If you've got any recipes you would like to convert to a Joint Pain Friendly version and you need some help, simply SEND IT TO US and we will get right on it!