This dessert is a take on traditional carrot cake. It’s flour free, sugar free & dairy free.
- 6 eggs
- 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.