Coconut Carrot Cake
Moist and rich, with an indulgent icing.
|1½ C||organic coconut oil|
|1 C||organic brown sugar|
|2 C||spelt flour|
|1 tsp||sea salt|
|2 tsp||baking powder|
|½ C||grated carrots|
|1 C||grated fresh coconut or unsweetened dry coconut|
|1 C||chopped walnuts or pecans|
|DirectionsPreheat oven to 350°F. Grease and flour two round cake pans.Mix oil with brown sugar, honey and eggs. Sift flour, baking powder, spices and salt. Combine dry and wet mixtures. Fold in carrots, coconut, vanilla and nuts.
Fill pans ½ full. Bake until toothpick comes out clean, about 1 hour. Cool and remove from pans.
|8 oz||organic cream cheese, softened|
|4 T||organic butter, softened|
|Cream all ingredients until smooth. Add more honey if desired. Spread between layers and on top.|
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