Carrot Cake

By mamapig

Ingredients

• CAKE
• 1 cup coconut flour
• sweetener such as Truvia equal to 1 cup sucrose
• 2 Tbs. grated orange zest
• 1 Tbs. ground flaxseeds
• 2 tsp. ground cinnamon
• 1 tsp. ground allspice
• 1 tsp. grated nutmeg
• 1 tsp. baking powder
• dash fine sea salt
• 4 large eggs
• 1/2 cup coconut oil, melted or melted butter
• 1 cup sour cream
• 1/2 cup coconut milk
• 2 tsp. pure vanilla extract
• 2 cups finely grated carrots
• 1 cup chopped pecans
• ICING
• 8 oz. Neufchatel at room temperature
• 1 tsp. fresh lemon juice
• 1 Tbs. Truvia, ro 1/8 tsp. stevia extract powder, or 1/4 cup granulated Splenda

Preparation

Step 1

Preheat oven to 325°. Grease a 9x9 inch or 10x10 inch baking pan.

Combine coconut flour through salt in a large bowl and mix by hand.

Beat together the eggs, coconut oil, sour cream, coconut milk and vanilla in a medium bowl. Pour the egg mixture into the coconut flour mixture. Using an electric mixer, beat until thoroughly mixed. Stir in the carrots and pecans by hand. Pour the mixture into the baking pan.

Bake for 1 hour, or until a toothpick comes out clean. Let cool.

To make the icing combine all the ingredients and blend thoroughly.

Spread the icing on the cooled cake.