Amazing, Coconut, Carrot Cake
Ingredients:
- 3 cups shredded carrots
- 1 1/2 cups whole wheat flour, fresh ground if possible
- 1/2 cup coconut flour
- 1/4 cup whole sugar
- 3 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup pecans, optional
- 3/4 cup dried, shredded coconut, optional
- 4 eggs
- 1 1/2 cups honey
- 1 1/2 cups warm, liquid coconut oil
- 1 1/4 teaspoons vanilla
- 1 (8-ounce) can crushed pineapple, undrained
Directions:
Preheat oven to 350 degrees.
Combine all dry ingredients together in a large bowl. Add all remaining ingredients and stir until well combined. Pour into ungreased 9 x 13-inch baking pan and bake for 50 minutes or until tester inserted in center of cake comes out clean. Cool.
Optional Icings:
Cream Cheese Icing
Ingredients:
- 8 ounces organic cream cheese
- 4 ounces soft butter
- 1/2 cup brown rice syrup
- 1 tablespoon vanilla extract
- coconut flour
Directions:
Cream everything together until well blended and thicken with a few tablespoons of coconut flour.
Coconut Cream Icing
Ingredients:
- 1/2 cup Coconut Cream Concentrate
- 1/2 cup butter
- 3/4 cup honey
Directions:
Beat all ingredients together and drizzle over cake. Icing will separate if left to sit for long but can be recombined by stirring.
Golden Raisin Icing
Ingredients:
- 1 cup chopped golden raisins
- 1/2 cup chopped dates, soaked with raisins for 1 hour in orange juice, drained
- 1/2 cup chopped pecans
- 1/2 cup honey
Directions:
Beat all ingredients together and spread over warm cake and serve. REALLY GOOD!
Recipe submitted by Amy, Warrior, AL.
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