|Who doesn't love carrot cake? And now--|
gluten- & dairy- free carrot cake!!
Coconut Carrot Cake
Prepare 2 round 9" pans by lining with parchment paper.
1 C. Coconut Flour
1 T. Oil-- perhaps Sesame or Peanut-- for roasting nuts
1 1/2 tsp. Celtic Sea Salt
2 tsp. Baking Soda
2 tsp. Cinnamon
1 1/3 C. Extra Virgin Coconut Oil (or Artisana Coconut Butter if you can afford it!)
1 C organic Sugar or other sweetener
12 Eggs (yes, you read right.... yikes! but it is a rich to-die-for cake!)
2 Tbsp. Vanilla
1 C. Walnuts OR mix of nuts OR 1 C. Pecans
1 C. Raisins (OR 1/2 C. Raisins and 1/2 C. fresh Pineapple pieces)
2 C. Shredded Organic Carrots
Preheat oven to 425 degrees.
Place raisins in water to soak, set aside.
Toss nuts in the tablespoon of oil to lightly coat-- put parchment on a cookie sheet and pour on the nuts. Put into 425 degree oven for 5-10 minutes (watch that they don't burn). Remove and cool, chop.
Turn the oven down to 350 degrees.
Combine the coconut flour, salt, baking soda, and cinnamon. Set aside.
Cream together the Coconut Oil and sugar.
Add the eggs in one at a time, then the vanilla.
Stir the dry ingredients into the wet (by hand).
Rinse and pat dry the raisins. Then, fold in the raisins, shredded carrots, and chopped walnuts/pecans
Pour batter into the round, parchment-lined round tins.
Bake about 30 minutes, or until nicely browned.
Allow to cool on a rack and then invert onto a plate and ice with dairy-free coconut cream icing. (*use Artisana coconut butter or unmelted coconut oil in place of casein-free butter in icing recipe)__________________________________________
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