http://www.roostblog.com/roost/spiced-carrot-cake-with-coconut-cream.html
Spiced Carrot Cake
(tweaked from The Gluten Free Almond Flour Cookbook)
- 3 cups blanched almond flour
- 2 tsp sea salt
- 1 tsp baking soda
- 1 TBS cinnamon
- 1 tsp nutmeg
- 5 eggs
- 1/2 cup honey
- 1/4 cup grapeseed oil
- 3 cups carrots, grated
- 1 cup raisins
- 1 cup walnuts
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg. In a separate bowl, mix together eggs, honey and oil. Stir carrots, raisins and walnuts into wet ingredients. Stir wet ingredients into dry. Place batter into 2 well greased, round 9 Inch cake pans. Bake at 325° for 35 minutes. Cool to room temperature and spread with coconut cream frosting. Serve.
Coconut Cream
- 1 cup coconut milk
- 1 1/4 cup coconut oil
- 1/2-1 cup honey (depending on how sweet you like it)
Heat the coconut milk and honey in a saucepan until hot and incorporated. Remove from heat and stir in the coconut oil until melted. Place mixture in a jar or bowl and place in the freezer for about 35-45 minutes or until the frosting/cream has thickened. If it is too frozen just leave it on the counter for several minutes until it is spreadable.
Enjoy!