Carrot Cake
Serves: 10 pieces
Time Preparing: 15-20 minutes
Time Baking: 50-55 minutes
Total Time : 65-70 minutes
Ingredients
- 2 ½ cups almond flour
- ½ cup white rice flour
- 1 ½ cup organic carrots, chopped
- ½ cup coconut sugar
- 4 eggs (separate the yolk from the egg white)
- ¾ cup organic coconut fat (melted)
- 1 cup coconut milk (room temperature)
- 1 ½ tablespoon baking powder
For the top
- 8-10 ounces organic dark chocolate (70 percent)
- 1 cup coconut milk
Preparation
Step 1
Preheat oven to 350 degrees Fahrenheit
Lightly grease a preferred cake pan with coconut oil and a dusting of rice flour
Step 2
In a blender or food processor combine eggs, coconut milk, carrots, and coconut sugar, pulse until smoothie, 3-5 minutes, reserve
Step 3
Place In a large bowl almond and rice flour, using a spoon combine well, reserve
Step 4 (all ingredients together)
Pour the blended mixture (step 2) into the almond and rice flour bowl (step 3), using a spoon combine well
Add the coconut fat and baking powder
Using a spoon, carefully combine until smooth
Pour the batter into a greased cake pan
Step 5
Bake for 50 minutes (test with a toothpick into the center of the cake to check if it is done)
Remove cake from oven
Let it cool
Carefully transfer it to a cake plate
Step 6 (“frosting”dark chocolate sauce)
Place the chocolate and coconut milk into a heatproof bowl, reserve
Place over medium heat a saucepan with an inch of water, bring to a boil
Set the heatproof bowl with chocolate and coconut milk in the middle of the saucepan, stirring frequently until chocolate softens, and completely melt, 4-5 minutes
Pour the chocolate sauce over the cake as desired or keep it in a bowl to be served in the side
Keep the cake in the refrigerator