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  • Recipe:

    Grain-free Carrot Cake with Coconut Cream Frosting Recipe

    Grain-free Carrot Cake with Coconut Cream Frosting
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    This rich, delicious cake is not only gluten and grain free, but dairy free as well! Yet it is so moist and decadent you wouldn't be able to tell...

    Recipe Instructions:

    Cream together applesauce, oil, and sucanat, and then add eggs one at a time, beating well. Sift together dry ingredients and add to egg mixture. Finally, fold in carrots and nuts. Pour into 2 9-in. cake pans that have been lined with parchment paper and greased with coconut oil. Bake at 325 for 40-45 minutes, until toothpick comes out clean. Cool in pan for 10 minutes, then carefully turn onto a wire rack to cool completely.

    Frosting: Soak cashews in hot water for about 20 minutes to get them to soften up. Blend until creamy and smooth, then place in a small saucepan along with coconut cream, honey, stevia, arrowroot and water. Heat for about 5 minutes, until it thickens considerably. Remove from heat, and when it is completely cool, transfer to the freezer for several hours, until it is very thick. It will have a sticky, "gloopy" consistency at this point. Whip with an electric mixture for several minutes, and add almond milk a few tablespoons at a time until desired texture is reached. Spread on the cooled cake and transfer to the refrigerator until ready to serve. Enjoy with homemade ice cream!

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