Grain Free Carrot Cake
- ½ cup raisins or dates
- ½ cup coconut milk
- ½ cup warm water
- 12 eggs
- 1 cup pumpkin puree or applesauce
- 1 tsp vanilla
- 1 cup coconut flour
- 2 Tbsp of cinnamon
-1/2 tsp each of nutmeg, cloves and sea salt
- 1 tsp baking soda
- 1 tsp baking powder
-1 cup crushed pineapple
-3/4 cup coconut oil or butter
- 3 cups grated carrots
- 1 cup shredded coconut
-1/2 cup Maple Syrup (optional)
-extra coconut milk or pineapple juice to thin if needed
-2 packages of cream cheese
-1/2 cup butter
-1/2 cup Maple Syrup (or stevia to taste)
-2 tsp vanilla
Preheat oven to 350 degrees.
1)In a blender or food processor, combine the raisins/dates, coconut milk and warm water and blend until smooth. This will create a sweet liquid base for the batter.
2)Add a dozen eggs and vanilla and blend until smooth.
3)Add pumpkin puree or applesauce and blend until smooth.
4)Pour into a large bowl and add coconut flour, cinnamon, nutmeg, cloves, sea salt, baking powder and baking soda and mix well until well incorporated.
5)Add coconut oil and mix well.
6)By hand, stir in grated carrot, shredded coconut and crushed pineapple and syrup, if using.
7)Add extra coconut milk or pineapple juice if needed to thin. It should be spreadable but not liquid and pourable.
Grease 2-8 or 9" round baking pans with butter or coconut oil and spread batter in.
Bake at 325 degrees for 60 minutes, until middle is set and no longer soft. Coconut flour takes a while to bake, so be patient. You might also need to reduce heat and cook longer, depending on your oven.
When done baking, remove and let cook.
Mix filling ingredients and spread over cooled cake. Chill in refrigerator for at least 30 minutes before serving.
As an option, just drizzle the maple syrup over the warm cake! Delicious!