This gluten free carrot cake is filled with lots of warm spices and features a delicious homemade cream cheese frosting. The coconut flour adds a nice flavor as well.
INGREDIENTS:
1 cup Shipetaukin Coconut Flour
1 tsp baking soda
1 tbsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup coconut oil, melted
8 eggs, room temperature
1 cup maple syrup
1 tbsp lemon juice
2 cups carrots, shredded (about 4 carrots)
1/3 cup diced pineapple
1/3 cup raisins
1 cup Shipetaukin Coconut Flour
1 tsp baking soda
1 tbsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup coconut oil, melted
8 eggs, room temperature
1 cup maple syrup
1 tbsp lemon juice
2 cups carrots, shredded (about 4 carrots)
1/3 cup diced pineapple
1/3 cup raisins
FROSTING
1/2 cup butter, softened
1/2 cup cream cheese
2 1/2 cups powdered sugar
1 tsp vanilla extract
TOPPINGS
1/2 cup pecans, chopped
DIRECTIONS:
1) Preheat oven to 350F.
2)Grease two 6in round baking dishes with butter.
3) Combine coconut flour, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk until evenly distributed.
4) Add coconut oil, eggs, maple syrup, and lemon juice. Whisk until it forms a batter.
5) Fold in shredded carrots, pineapple, and raisins.
6) Pour batter evenly into both baking dishes.
7) Bake for 40-50 minutes.
8) Let cakes cool.
9) Combine butter, cream cheese, powdered sugar, and vanilla. Whip it until it forms a fluffy frosting. If frosting is too thick, add up to 1 tbsp of milk to thin it out.
10) Trim across top of cakes to flatten.
11) Frost top of one cake and place other cake on top to make a 2 layer cake.
12) Frost sides and top of cake.
13) Chop pecans and use to garnish top of cake.
14) Enjoy!
1) Preheat oven to 350F.
2)Grease two 6in round baking dishes with butter.
3) Combine coconut flour, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk until evenly distributed.
4) Add coconut oil, eggs, maple syrup, and lemon juice. Whisk until it forms a batter.
5) Fold in shredded carrots, pineapple, and raisins.
6) Pour batter evenly into both baking dishes.
7) Bake for 40-50 minutes.
8) Let cakes cool.
9) Combine butter, cream cheese, powdered sugar, and vanilla. Whip it until it forms a fluffy frosting. If frosting is too thick, add up to 1 tbsp of milk to thin it out.
10) Trim across top of cakes to flatten.
11) Frost top of one cake and place other cake on top to make a 2 layer cake.
12) Frost sides and top of cake.
13) Chop pecans and use to garnish top of cake.
14) Enjoy!
Recipe makes 6 servings.
Store in airtight container in fridge or freezer.
