2/3 cups coconut flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3 - 4 teaspoons ground cinnamon
1 - 2 teaspoons ground nutmeg
4 teaspoons ground ginger
3 - 4 teaspoons allspice
3 - 4 teaspoons cardomom
3/4 cup coconut oil
1 teaspoon vanilla extract
6 - 8 large eggs
3 cups (300 grams) FINELY grated peeled carrots (5 to 6 medium carrots)
1 cup (100 grams) coarsely chopped pecans(Optional)
1 cup (130 grams) raisins
Doesn't need FROSTING, but if you want it combine equal amounts of
Coconut oil
Creamed coconut
Greek yogurt
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- Pre-heat oven to 350F.
- Fold the dry and wet ingredients together with a rubber spatula or large spoon and fold the two — wet and dry ingredients — together until you don't see any large streaks of flour.
- Add carrots, raisins, and (optionally) nuts.
- Put into buttered and floured (we use shredded coconut) baking dish, bake for about 35 minutes until center springs back and a toothpick comes out clean and dry
- For a spicy cake use the second number. For less spice use the first number. More eggs means a lighter cake, we used Jumbo sized eggs and used 6. Use 8 if you have medium or large eggs.
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