Carrot cake with Coconut cream frosting

By seamline

Ingredients

• Cake
• 3 cups blanched almond flour
• 1 teaspoon celtic sea salt
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 5 eggs
• 1/2 cup agave nectar or honey
• 1/4 cup grapeseed oil or palm shortening
• 3 cups carrots, grated
• 1 cup raisins
• 1 cup walnuts
• Coconut Cream Frosting
• print
• 1 cup coconut milk
• 1 cup agave nectar
• pinch celtic sea salt
• 5 teaspoons arrowroot powder
• 1 tablespoon water
• 1 1/4 cup coconut oil

Details

Adapted from elanaspantry.com

Preparation

Step 1

Cake
1.In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg

2. In a separate bowl, mix together eggs, agave and oil

3. Stir carrots, raisins and walnuts into wet ingredients

4. Stir wet ingredients into dry

5. Place batter into 2 well greased, round 9-Inch cake pans

6. Bake at 325° for 35 minutes

7. Cool to room temperature and spread with coconut cream frosting

8. Serve

Frosting
1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
2. In a small bowl, combine arrowroot and water to form a smooth paste
3. Pour arrowroot mixture into saucepan
4. Whisk vigorously to combine, then bring to a boil, briefly, until shiny
5. Remove pot from heat and very gradually blend in coconut oil with a hand blender
6. Allow pot to cool for 10 minutes
7. Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white
8. Remove from refrigerator and blend again with a hand blender, until fluffy
9. Spread over cake or cupcakes