| Cake | ||
| 1 | cup(s) | almond flour |
| 1/3 | cup(s) | coconut flour |
| 1 | cup(s) | arrowroot powder |
| 1 | tablespoon(s) | cinnamon |
| 2 | teaspoon(s) | baking powder |
| 1 | teaspoon(s) | baking soda |
| 1/2 | teaspoon(s) | sea salt |
| 1/2 | teaspoon(s) | ginger, ground |
| 1/4 | teaspoon(s) | nutmeg, ground |
| 9 | large | egg(s) |
| 1/2 | cup(s) | honey, raw, or maple syrup |
| 3/4 | cup(s) | coconut oil, melted |
| 1 | tablespoon(s) | vanilla |
| 1 | medium | orange(s), zested |
| 3 | large | carrot(s), grated (3 cups) |
Frosting | ||
| 1 | cup(s) | cashews, raw, soaked for at least 4 hours |
| 13/4 | cup(s) | coconut oil |
| 1/2 | cup(s) | coconut butter |
| 1 | tablespoon(s) | lemon juice |
| 1/4 | cup(s) | maple syrup |
| 1 | teaspoon(s) | vanilla |
| 2 | tablespoon(s) | apple cider vinegar |
- Make The Cake
- Preheat oven to 350 F. Coat a 9x13 baking pan with coconut oil or leaf lard. (You can also use 2 9-inch cake pans and make a layer cake if you'd like.)
- Combine the dry ingredients in a large bowl. Stir until well combined.
- In a separate bowl, combine the wet ingredients except for the carrots. Whisk until well combined.
- Stir the dry ingredients into the wet and stir. Fold in the carrots. Pour into prepared pan.
- Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Make The Frosting
- Drain the cashews and blend in a food processor or high powered blender until creamy. Add the rest of the ingredients and blend until well combined and creamy.
- Allow the cake to cool completely before frosting and serving.
Credits: PaleoPlan
No comments:
Post a Comment