We take our cake very seriously at the Co-op! Enjoy this scrumptious and gluten-free carrot cake as made by our Amy from a recipe from foodrenegade.com.
1 cup shredded carrot
¾ cup coconut flour (where to buy coconut flour)
½ cup avocado oil (where to buy avocado oil)
½ cup honey
½ cup raisins
1 cup chopped walnuts, divided
½ tbsp vanilla
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp baking soda
½ tsp salt
1 cup cream cheese
1 cup butter, cool but soft
½ cup raw honey
1 tsp vanilla
Preheat oven to 180º.
Grease an 18-20 cm cake pan and line the bottom with parchment paper.
MAKE THE CAKE:
In a large bowl, combine coconut flour, cinnamon, ginger, baking soda, and salt then stir.
In a separate bowl, mix eggs on high with a hand mixer until they become foamy. Add the honey, avocado oil, and vanilla then mix until combined.
Pour wet ingredients into dry ingredients and mix on high.
Fold in raisins and ½ cup walnut pieces.
Pour into cake pan and bake for 35-40 minutes, until browned on top and spongy.
When the cake is done baking, remove it from the oven then allow to cool completely before frosting.
MAKE THE FROSTING:
Combine ingredients in a large mixing bowl and mix on high with a hand mixer until smooth.
ASSEMBLE THE CAKE:
Using a long, sharp knife, cut the cake in half horizontally to create two layers.
Use a frosting spatula to spread a generous layer of frosting on the bottom cake layer, then place the second layer on top of it.
Frost the rest of the cake then carefully press walnut pieces onto the side of the cake, all the way around.
Time: 1 ½ hours