Carrot Cake with Whipped Coconut Frosting


Makes an 8×8 inch cake

110 grams TigerNut Flour (1 cup + 2 tablespoons)
70 grams arrowroot starch or tapioca starch (1/2 cup)
30 grams coconut flour (3 tablespoons)
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon salt
2 tablespoons lemon juice
1/4 cup full fat coconut milk
1/4 cup applesauce
1/3 cup maple syrup
1/3 cup melted & cooled coconut oil
1 cup raw shredded carrots (75 grams)
1/3 cup golden raisins
2 gelatin eggs made by using these simple instructions. If you wish to make these recipe vegan, you can use 2 vegan eggs using flax or chia seeds, but then this recipe will not be AIP compliant. 

1 can very cold full fat coconut milk (should be refrigerated overnight)
2 tablespoons honey or maple syrup
1/2 cup unsweetened toasted coconut flakes

Preheat oven to 350 degrees. Grease a 8×8 inch baking pan with a thin layer of coconut oil on the bottom and up the sides, in the corners.

In a medium bowl whisk together the tigernut flour, arrowroot/tapioca starch, coconut flour, baking soda, cinnamon, ginger, cloves and salt. Set aside. In another bowl, whisk together the lemon juice, coconut milk, applesauce, maple syrup and cooled coconut oil.

Add 1/2 of the wet ingredients to the dry, stir until combined. Then add the remaining half of wet ingredients and stir until no streaks remain. Fold in the carrots and raisins. At this time make your gelatin eggs, and stir them fully into the mixture. From here you will need to work quickly because the mixture gets very sticky. Spread into the pan, pressing down with a piece of wax paper to make smooth as needed.

Bake for 18 minutes then set a piece of aluminum foil on top (not securing it, just covering it) and bake for another 15 minutes. Remove and test with a toothpick. When it comes out clean and not gooey, the cake is done. If not done, continue baking in 2 minute increments until it is. Let cool completely.

For frosting: Open the refrigerated coconut milk, being careful to keep it level. Scoop out all the hard cream that has come to the surface, until you hit the liquid. Leave the liquid in the can, do not add. Put the coconut cream in a large bowl or the bowl of a stand mixer. Using a mixer or handheld mixer on high speed – whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Stir in the honey and frost cake. Best stored in refrigerator, then let it come to room temperature before serving.

I highly, highly recommend using a scale and measuring for weight for any type of AIP/paleo/gluten-free baking because the weight of the flour is adjusted just perfectly for the amount of liquid. If you decide to use a measuring cup, don’t pack the flour in. Take a spoon and add the flour to the cup, then level off.

Recipe by Heartbeet Kitchen

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