Birthdays for me mean enjoying awesome carrot cake with my favorite boy. The moist carroty goodness smothered in creamy frosting is the best for celebration. I had to experiment with a few different recipes this year to obtain an awesome gluten-free, sugar-free and dairy free cake, but I think I did pretty well. I hope that anyone who tries this recipe will enjoy it as much as we did :)
Carrot Cake
1 1/2 cups oat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tbsp cinnamon
3 eggs
2 tbsp safflower oil
1/4 cup honey
1 1/2 cups carrot, shredded
1/2 cup pecans
~ Heat oven to 325° and line a muffin tin with paper cups.
~ Mix all wet ingredients together in a large bowl [except carrots and pecans].
~ In a separate bowl, mix all dry ingredients together [except carrots and pecans].
~ Mix dry ingredients into wet ingredients.
~ Gently mix in the carrots and pecans.
~ Divide batter into muffin cups [makes about 12]. Bake for 18-20 minutes.
~ Let cool before frosting.
Coconut Cream Frosting
3/4 cup coconut oil
2/3 cup coconut milk, the canned kind*
1/4 cup plus 2 tbsp maple syrup
2 tsp vanilla
1 tbsp coconut flour
*Refrigerate the coconut milk overnight and use the fatty portion that floats to the top.
~ Blend all ingredients in a blender. Refrigerate for about an hour to get the best consistency before frosting.
Happy baking!
