Gluten-Free, Coconut, Carrot Cake
Servings: 12
Preparation Time: 60 minutes
Ingredients:
Carrot Cake:
- 1/3 cup palm shortening, grass-fed butter or ghee
- 1/4 cup applesauce
- 1/2 cup raw honey
- 1/2 cup whole sugar
- 3 eggs, (large)
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 2 1/2 cups gluten-free flour blend*
- 1 cup coconut milk**
- 1 teaspoon vanilla extract
- 1 cup carrots, finely shredded
- 2 oranges, juice and zest
- 1 cup pecans, finely chopped
Frosting:
- 1/4 cup palm shortening, grass-fed butter or ghee, softened
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 2 cups whole sugar
- coconut flakes, for sprinkling
Directions:
In a mixing bowl, combine palm shortening, applesauce, honey, and sugar until smooth. Add in eggs one at time and beat until smooth. Add in cinnamon, nutmeg, salt, baking powder, and flour. Pour in milk and vanilla. Beat on medium speed for about 3 minutes.
Fold in carrots, orange juice with zest, and pecans. Pour into greased cake pans.
Bake at 325 degrees F for about 25–35 minutes or until cooked through and slightly brown.
Remove from oven and let cool completely on wire racks.
Meanwhile, beat together palm shortening, cream cheese, and vanilla on medium speed for frosting. Slowly add in sugar and beat until smooth.
Place bottom layer of cake on serving dish. Spread a layer of frosting over cake and sprinkle with crushed coconut chips. Repeat with remaining layers.
*Gluten-Free Flour Mix:
Makes 3 cups
- 2 cups brown rice flour
- 2/3 cup tapioca starch/flour
- 1/3 cup coconut flour
- 1/2 teaspoon xanthan gum
Mix all ingredients together and use as directed.
**Homemade Coconut Milk
For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
