Carrot Cakes

By Roger W.

Carrot Cake

Ingredients

• • 1 cup coconut oil, melted

  • 1/2 cup honey

  • 1/2 cup coconut milk

  • 1 tablespoon vanilla

  • 10 eggs

  • 3/4 cup coconut flour

  • 1/4 cup shredded unsweetened coconut

  • 2 tsp baking soda

  • 1/4 tsp salt

  • 1 tbsp cinnamon

  • 1 tsp nutmeg

  • 1 tsp ground ginger

  • Pinch ground cloves

  • 2 cups shredded carrots, about 6 small

  • 1/4 cup unsulfured raisins

Directions

1. Preheat oven to 325°F. Prepare 2 9″ round cake pans by greasing the bottom with coconut oil and laying a piece of parchment paper over it.

2. In a large bowl, beat together coconut oil, maple syrup, coconut milk, vanilla, and eggs. In a small bowl, stir together coconut flour, coconut, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Pour dry ingredients into wet ingredients and stir to combine.

3. Fold in shredded carrots and raisins. Pour batter evenly into the prepared baking dishes.

4. Bake for 45-55 minutes; until a toothpick inserted into center comes out clean. Cool for 5 minutes before turning onto a wire rack to finish cooling.

5. Layer with coconut cream cheese icing (below) or frosting of choice. (Elana’s Pantry or Paleo Parents have great icing recipes!)

Whole Orange and Carrot Cake

Ingredients

Cake

• 2 carrots, quartered

• 1 orange, quartered

• 1/2 cup honey

• 1/2 cup coconut flour, sifted

• 80 grams melted butter or melted coconut oil or macadamia oil

• 5 eggs

• 1 teaspoon bicarb soda

• 1 teaspoon Chinese 5 spice

• pinch of salt

• Coconut Citrus Frosting

  • 1 cup desiccated coconut

  • 40 grams butter or coconut oil

  • 2 tablespoons honey

  • 60 grams melted butter or coconut oil (I think the juice of half a lemon could work here also, I will be sure to try that next time, let me know if you beat me to it)

  • zest of two lemons (optional)

Directions

1. Preheat your oven to 180 degrees Celcius or 350 degrees Fahrenheit. Line a square 20x20cm cake tin with baking paper.

2. In your blender or food processor chop the carrots and orange until very fine, add the remaining ingredients, mix well, pour into prepared pan. Bake for 40 minutes or until golden on top and an inserted skewer comes out cleanly.

3. Allow cake to cool in pan before moving to a cooling rack.

4. To make the frosting blend the first three ingredients together, add melted butter or coconut oil gradually until desired consistency is reached. Spread the frosting over the cooled cake. Enjoy