Coconut Carrot Cake

Traditional carrot cake is superb – but with a few little extra touches, it can be amazing! There’s also a benefit if a sweet little 6 year old boy helps you out and adds a little extra love! 🙂 We basically took our simple carrot cake recipe and added some chopped oranges and pecans. We also added one of our favorite snacks – coconut chips! We used Dang Toasted Coconut Chips – Caramel Sea Salt flavor – as a topping and to go with the filling between layers. Results – a tasty, crunchy, delicious cake! This batter does make enough for a 3 9″ layer cake so feel free to modify it just slightly if desired.

COCONUT CARROT CAKE

Carrot Cake
1/3 cup palm shortening, butter or ghee
1/4 cup applesauce
1/2 cup honey
1/2 cup coconut sugar
3 large eggs
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp sea salt
3 tsp baking powder
2 1/2 cups gluten free flour blend (or alternative)
1 tsp vanilla
1 cup almond milk (or coconut, cashew, soy, cow, etc)
1 cup carrots, finely shredded
2 oranges, juice and zest
1 cup finely chopped pecans
Frosting
1/4 cup ghee, palm shortening or butter, softened
8 oz cream cheese, softened (or dairy free alternative)
2 tsp vanilla
2 cups whole sugar (*see alternate below)
Dang Toasted Coconut Chips – Caramel Sea Salt

 

  • In a mixing bowl, combine palm shortening, applesauce, honey and coconut sugar until smooth.
  • Add in eggs, one at time and beat until smooth. Add in cinnamon, nutmeg, salt, powder and flour.
  • Pour in milk and vanilla. Beat over medium speed for about 3 minutes.
  • Fold in carrots, orange juice and zest and pecans until blended.
  • Pour into two greased, round cake pans. Bake at 325F for about 25-35 minutes or until cooked through and slightly brown.
  • Remove from oven and let cool completely on wire racks.
  • Meanwhile, beat together butter, cream cheese and vanilla for frosting over medium speed.
  • Slowly add in sugar and beat until smooth.
  • Place bottom layer of cake on serving dish. Spread a layer of frosting over cake and sprinkle with crushed coconut chips. Repeat with remaining layers.

 

*For a grain-free cake: use 2 cups almond flour, 1/3 cup coconut flour, 1/2 cup arrowroot starch in place of gluten free flour. Also, add one more egg to recipe to adjust for coconut flour.

*If you prefer not to use whole sugar or powdered sugar, you can use the following Coconut Cream Frosting recipe: blend 1-2 cans of chilled coconut milk, 1/2 cup honey, 1 tsp vanilla and about 3 tsp arrowroot starch until smooth.

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