This dessert is a take on traditional carrot cake. It’s flour free, sugar free & dairy free.
2.5 cups grated carrots
2 -3 Tbsp peeled + grated ginger root
1/2 cup coconut oil, gently melted over the stove
1/2 cup raw honey
1 Tbsp pure vanilla extract
2 tsp ground cinnamon
1/3 cup chopped walnuts
1/4 tsp sea salt
1 can organic, full fat coconut milk
2-3 Tbsp pure maple syrup
Preheat the oven to 350ºF.
Grease a glass pie plate with coconut oil.
In a blender or food processor, combine eggs, coconut oil, ginger root and honey. Process until completely smooth. Add the cinnamon, vanilla and salt. Process until smooth.
Pour the batter into a large bowl. Stir in the carrots, and walnuts. Pour batter into greased pie plate.
Bake for 25-30 minutes, until just firm to the touch and a toothpick inserted comes out clean.
Cool for 10 minutes in the pan. Then transfer to a wire rack and cool completely before applying the coconut icing. *Store in an airtight container in the refrigerator, or freeze for longer storage*
How-to Make Whipped Coconut Milk Icing
Place can coconut milk in the fridge overnight.
Carefully spoon out the creamy, top layer that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white translucent liquid. Don’t use this for the icing, I simply refrigerate and use this leftover liquid in my smoothies.
In a blender, add coconut milk and maple syrup, then whip until creamy.
Spread the coconut cream onto your cooled carrot cake. Pop in the fridge to let set for about 30 minutes and enjoy.