Natasha’s Carrot Cake - Gluten Free, Dairy Free
Ingredients for Cake:
1 1/2 cup grated carrots
3/4 cup crushed pineapple
3/4 cup unsweetened desiccated coconut
3/4 cup walnut or pecan pieces
1/2 cup coconut sugar
3 eggs or egg replacer
2 tsp vanilla extract
3/4 cup melted coconut oil
1 1/2 cup brown rice flour or all purposed gluten free flour
2 tsp baking powder
1 tsp baking soda
Dash sea salt
2 tbsp cinnamon
1 1/2 tsp ginger powder
1/2 tsp nutmeg
1/2 tsp allspice
Directions for Cake:
Preheat oven to 350 degrees. Oil two 8” cake pans, one large cake pan or 1 muffin tin. In a large bowl, combine carrots, pineapple, coconut, nuts and mix well. In a separate bowl, beat sugar, eggs and vanilla until the mixture doubles. Pour in melted coconut oil and beat until frothy. In a third bowl, mix flour, spices, salt, baking soda and powder. Stir flour into egg mix. Fold in carrot mix. Pour batter into pans. Bake for 25 minutes or until a toothpick comes out clear.
Ingredients for Dairy Free Cream Cheese Icing:
1 container of plain Daiya cream cheese
1/3 cup maple syrup
1 tsp vanilla extract
Directions for Dairy Free Cream Cheese Icing:
Whip ingredients with a hand mixer or food processor until creamy. Spread onto cooled cake. Enjoy!
