Carrot Cake


1 hour 30 minutes

Details
  • Cook Time:   45 minutes
  • Oven Temp:   Bake 325 F
Equipment
  • Cake Mixer
  • Batter Mixing Bowl
  • Frosting Mixing Bowl
Ingredients

Carrot Cake Batter

  • 250 grams   Grapeseed Oil
  • 350 grams   Cane Sugar
  • 100 grams   Maple Syrup
  • 0.5 teaspoons   Vanilla Extract
  • 300 grams   Carrots
  • 75 grams   Pumpkin Seeds
  • 70 grams   Raisins
  • 350 grams   Oat Flour
  • 100 grams   Coconut Flour
  • 60 grams   Tapioca Flour
  • 0.5 tablespoons   Xanthum Gum
  • 2 teaspoons   Baking Soda
  • 0.5 teaspoons   Salt
  • 2 teaspoons   Cinnamon
  • 0.25 teaspoons   Nutmeg
  • 400 grams   Coconut Milk

Coconut Cream Frosting

  • 400 grams   Coconut Cream
  • 140 grams   Cane Sugar
  • 70 grams   Corn Starch
  • 2 teaspoons   Vanilla Extract
Instructions

In a mixing bowl, mix oil, maple and sugar. Then add carrots, pumpkin seeds and raisins.

In a separate bowl, add oat, tapioca, coconut flour, baking soda, salt, and xanthum gum. Mix well, then add coconut milk.

Mix until fully bound and stretchy consistency, about 2 minutes.

Bake at 325 for 30 minutes with fan on.

Bake for another 15 minutes with fan off.

Carrot Cake

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