Dessert

Creamy Coconut Carrot Cake is for Dessert.

Creamy Coconut Carrot Cake takes 45 minutes to prepare.

Creamy Coconut Carrot Cake takes 70 minutes to cook.

Creamy Coconut Carrot Cake makes 16 servings.

The ingredients for Creamy Coconut Carrot Cake are:

3 cup almond flour
2 tsp salt
1 tsp baking soda
1 tbsp cinnamon
1 tsp ground nutmeg
1/4 cup grapeseed oil
1/2 cup agave nectar
5 large eggs
3 cup grated carrots
1 cup raisins
1 cup sunflower seeds (or chopped walnuts)

Icing (double for full recipe, but halved here for cake's needs):
1/2 cup coconut milk
1/2 cup agave nectar
dash salt
1 tbsp arrowroot powder
1/2 tbsp water
3/4 cup coconut oil

Here is how you make Creamy Coconut Carrot Cake:

To bake the cake:Preheat oven to 325F. Combine almond flour, baking soda, cinnamon, salt, and nutmeg in large bowl. In medium bowl, combine oil, agave nectar, and eggs. Mix wet ingredients into dry ingredients. Fold in carrots, raisins, and sunflower seeds until just mixed. Divide into two greased 9-inch cake pans dusted with almond flour. Bake for 30-35 minutes, until a toothpick inserted into the middle comes out clean. Let cool in pans for 1 hour then remove for icing.To make icing:In a medium saucepan, bring the coconut milk, agave nectar, and salt to a boil, stirring to combine. Whisk the ingredients together, then decrease the heat and simmer for 8-10 minutes, stirring frequently. In a small bowl (close to the end of the simmering time), dissolve the arrowroot powder in water, stirring to make a paste. Raise the heat under the saucepan to medium-high. Add the arrowroot paste to the coconut mixture, whisking constantly until the mixture thickens, about 1 minutes. Remove the pan from the heat, and very gradually blend in the coconut oil with a handheld mixture until smooth. Place in the freezer for 30-35 minutes, until the frosting solidifies and turns an opaque white. Remove from the freezer and whip with a handheld mixture until thick and fluffy. Use to frost cakes (or cupcakes, or as a filling between cookies). Store in a glass mason jar in the refrigerator for up to 3 days.Serving Size: Makes 16 slicesNumber of Servings: 16Recipe submitted by SparkPeople user MARKFILTER.

The nutritional information for Creamy Coconut Carrot Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 420.2

• Total Fat: 30.9 g
• Cholesterol: 57.8 mg
• Sodium: 419.1 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 5.4 g
• Protein: 8.6 g

The dietary needs meet for Creamy Coconut Carrot Cake is Vegetarian