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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Becky Jensen

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
3 c. almond flour
1 c. tapioca starch
1 c. coconut sugar, packed
5 tsp. ground cinnamon
2 tsp. baking soda
tsp. sea salt
tsp. Ground nutmeg
c. unsweetened coconut flakes
c. pecans, diced + additional for garnish
1 c. carrot baby food
c. crushed pineapple, drained well
c. coconut oil, melted
2 T. apple cider vinegar
2 tsp. vanilla extract
c. water

Vegan Cream Cheese Frosting:
1 1-14 ounce full-fat can of coconut cream, chilled overnight
1/4 c. coconut yogurt
1/4 c. coconut oil, melted
1/2 tsp. vanilla extract
pinch of salt
3 T. maple syrup



Directions:
Directions:
Cake:
Preheat your oven to 350 and line two 8 inch cake pans with parchment paper, greasing the sides with coconut oil.
In a large bowl, stir together all the ingredients up to the pecans (including the pecans) until well mixed. Add the baby food and pineapple into the bowl, but don't mix. Let them sit on top of the dry ingredients.
Make 3 wells in the dry ingredients and put the coconut oil in one, the apple cider vinegar in the other and the vanilla in one. You don't want them to mix together yet.
Pour the water over top of everything and use a fork to stir everything together until well mixed.
Divide between the 2 cake pans, spreading out evenly. Bake until golden brown and a toothpick inserted in the center comes out clean, about 33-35 minutes. Let cool COMPLETELY in the pan.

Frosting:
Remove the can of coconut cream from the refrigerator and without shaking it or turning it upside down, open it and scoop out the solidified, waxy layer of coconut cream at the top into a medium mixing bowl. Do not use any bits that are slightly watery!
Use an electric hand mixer or a stand mixer (fitted with the whisk attachment) to beat the cream on medium until light, fluffy and soft peaks form.
Add the yogurt, coconut oil, vanilla, salt, and 3 tablespoons of maple syrup. Beat for about 10 seconds and add more maple syrup, if desired. The frosting will be quite thin now but firms up somewhat after chilling.
Chill for about 4 hours. The frosting will still be rather soft but after frosting your cake or cupcakes, a little of the moisture will be sucked up into the cake. Refrigerate anything frosted with this frosting.
Refrigerate any leftovers in an airtight container for up to 3 days.

 

 

 

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