carrot cake with coconut frosting

CARROT CAKE WITH COCONUT FROSTING

You will need:

• 4 large carrots, peeled

• 1 cup almond flour

• 1/2 cup arrowroot flour

• 1/4 cup coconut flour

• 1/2 teaspoon each: baking soda and baking powder

• 1/4 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/4 teaspoon each: ginger and nutmeg

• 1/2 cup maple syrup

• 1 1/4 cups sunflower oil

• 2 large eggs

• 1/2 cup walnuts, toasted and chopped (optional)

• 1/2 cup raisins (optional)

Preheat the oven to 350 degrees. Grease a loaf pan and a mini loaf pan.

Grate the carrots and set aside.

Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend.

Whisk the maple and oil in large bowl until well blended. Whisk in the eggs one at a time. Add flour mixture and stir, and whisk until blended. Stir in carrots, 1 cup of walnuts and raisins.

Bake for about 45 minutes for the loaf and about 30 minutes for the mini loaf. Remove from oven and let the loaves rest in their pans for 10 minutes. Turn out onto rack and wait until cool to frost.

COCONUT BUTTER FROSTING

You will need:

• 1/2 cup coconut butter

• 1/4 cup maple syrup

• 1 teaspoon vanilla extract

• dash cinnamon

Place all ingredients in a small pot. Heat gently, whisking and stirring to blend.

To assemble, spread a light layer of frosting onto each loaf, swirling decoratively.  Sprinkle with the remaining toasted walnuts.