cake - Grain-Free Carrot Cake with Coconut Cream Icing (SCD/GAPS)

By tinathorn

Ingredients

• 6 large eggs
• 4 tablespoon ghee
• 3 tablespoon raw honey
• 8 pitted and pureed dates
• 1.5 teaspoon vanilla
• 1.5 cups grated carrots
• 3/4 cup pecan butter from 1 1/2 cup pecans
• 1/2 – 3/4 cup coconut flour
• 1.5 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• pinch clove

Details

Servings 1
Adapted from realfoodforager.com

Preparation

Step 1

In the food processor grate about 6 – 8 medium organic carrots
Remove and place in a large pan and saute the grated carrots in ghee until somewhat soft (this can be omitted if you prefer raw carrots)
While the carrots cook, place the pecans in the food processor and process until it is a nut butter
Place the eggs, ghee, honey, cooked carrots and vanilla in the food processor and mix
In a bowl soak the pitted dates until soft (about 30 minutes) (start this when you start preparing)
In a small processor, puree the dates until it is a paste (this will still have some chunks in it)
Add the date paste to the large food processor and mix
Add the coconut flour (start with 1/2 cup), baking soda, and spices and mix
The batter should be somewhat thick but still pourable
Pour batter into 3 small (7″) baking pans
Bake on 325 for 25 – 30 minutes or until a toothpick comes out clean
Cool on a rack
Icing
Dairy-free coconut whipped cream
Variation
Slice the cake in half horizontally and create a layer in between the two halves. Ice the top as well.