YUMMY CARROT CAKE
Serves you and all the family / Makes 2 Loaves / Preparation: 15 minutes
For the cake:
- 5 whole large carrots peeled and grated
- 8oz or organic honey
- 6oz coconut flour
- 1 tbsp ground cinnamon
- 1 tsp baking powder
- 1 tsp salt
- 12 eggs
- 10 dates
- 1 tbsp vanilla extract
- 80z of coconut oil melted
For the frosting:
- 1 tbsp vanilla extract
- 4 0z organic honey
- 16 oz or full fat soft cheese
- 2 tbsp of root ginger grated
- 4 0z or walnuts chopped to garnish
Benefits:
This easy to make carrot cake is made with coconut flour and does not contain any refined sugar and is wheat and gluten free and contains 5 whole carrots!
If you are craving a slice of cake in an afternoon, Yummy Mummy Carrot Cake is the answer. Keep it in the fridge and have a guilt free slice as this carrot cake does not contain wheat, gluten, refined sugars or unhealthy fats.
- Peel and grate the carrots and place in a food bag with the honey and allow to marinade in the fridge for at least an hour
- Pre heat the oven to 160 deg c
- In a small mixing bowl mixed the sifted coconut flour, cinnamon, salt and baking powder
- In a food processor blend eggs, vanilla, dates and honey
- Add the dry ingredients to the wet and blend
- Remove carrots from the fridge and stir them in to the cake batter
- Line the loaf tins with baking paper and pour the batter in to the tins
- Bake for 35 minutes
- Test centre of the cakes with a tooth pick. If it comes out clean then they are done
- Remove cakes from the oven and cool
- Top the cakes with cream cheese frosting (Put cream cheese, ginger, honey and vanilla extract in a bowl and mix well. Spread thickly on the top of the cakes with a knife and garnish with crushed walnuts)