I had a lot of fun making this recipe; was originally going for a healthy carrot cake, but turned out to taste more like a tasty spice cake. Would also be nice baked as a loaf a la banana bread, sliced and served with lots of melted grass-fed butter or coconut butter.
Carrot Spice Cake
Wet ingredients
3-4 cups chopped organic carrots (depending on how “carrot-y” you want the flavor)
¼ cup grade b maple syrup
10 pastured eggs
2 tbs organic vanilla extract
1 cup organic coconut oil, melted on stove
Dry ingredients:
¾ cup coconut flour
1.5 tablespoons cinnamon
1 tsp ground clove
1 tsp ground ginger
1 tsp aluminum-free baking soda
1-2 tsp Stevita stevia
1 tsp sea salt
Frosting:
3 cans organic, full-fat coconut milk, refrigerated overnight (or put in freezer for 20 minutes)
2 tbs arrowroot starch
1 tbs organic vanilla extract
1 tsp Stevita stevia
1-2 tsp freshly grated nutmeg
Pinch of sea salt
Garnish options: fresh grated carrots, toasted coconut flakes, chopped walnuts, cinnamon, clove powder
1.
Preheat oven to 325 degrees.
2.
Place all wet ingredients in high-speed blender and mix until smooth (or leave a bit chunkier, depending on preferred texture).
3.
Place all dry ingredients into mixing bowl and whisk until combined.
4.
Pour wet mixture into dry mixture and gently stir until thoroughly combined.
5.
Grease two 9 inch pans with coconut oil (or use parchment paper).
6.
Pour batter into both pans.
7.
Bake in oven for 40-45 minutes, or until golden and a knife comes out clean.
8.
Remove from oven, allow to cool.
9.
While cakes cool, make the frosting.
10.
Scoop out cream that has risen to top of cans of coconut milk and place in bowl. Reserve coconut water to add to smoothies! May add a bit of coconut water to frosting to thin if desired.
11.
Also add other frosting ingredients and whip with a hand mixer (or in blender) 4-5 minutes or until desired consistency is achieved.
12.
Ice the top of one of the cakes then place the second cake atop the first and ice the entire cake.
13.
Garnish, serve and enjoy!
