Monday, April 12, 2010

Coconut Flour Carrot Cake - GF

My sister that hates any "healthy desserts" loved this cake. It is moist and yummy!

Gluten Free Carrot Cake

1/2 C butter, melted
1/2 C coconut milk
12 eggs
1 tsp vanilla
1 C sweetener (I used 1/2 palm sugar and 1/2 agave)
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 C sifted coconut flour
1 tsp baking powder
2 C finely grated carrots
1 C crushed pineapple, drained
1/2 C nuts, chopped

Combine butter, coconut milk, eggs and vanilla. In a separate bowl mix together sweeteners and spices; stir into wet mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in carrots, pineapple and nuts. Pour batter equally into 2 greased 8 or 9x1 1/2 - inch layer cake pans or one 9x9x2-inch pan. Bake for 35-40 minutes or until knife inserted into center comes out clean. Cool. Cover with Cream Cheese frosting.

Cream Cheese Frosting
This delicious frosting is easy to make and saves you 3,000 calories over the sugar equivalent and tastes better.
1/2 cup unsalted butter (1 stick) at room temperature
8 oz. cream cheese at room temperature
1 tbsp. lemon juice
2/3 cup agave
Put all ingredients into a large bowl and blend until smooth with an electric mixer. Refrigerate until ready to use.

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