If you haven’t noticed, I kinda have a thing for health food. Better yet, health food that tastes like it’s not healthy. Don’t get me wrong, I’m always obsessed with my kale salads, candy striped beets and other super foods but when I can make a cake that’s allergen free, low carb, high fiber, yet tastes just as rich as the original, I’m going to do it. For the past six weeks, I’ve been following a Paleo eating style. I hesitate to call it a “diet” as there is absolutely no deprivation and is a lifestyle change. However, I’m not here to preach or reason about styles of eating, I simply want to lend a wholesome new recipe for those also on the Paleo plan, gluten-free, or feel like trying out a delicious carrot cake.
This carrot cake is cinnamon spiced, flecked with natural shredded coconut and gets a hint of sweetness from a ripe banana. Baked in a small glass baking dish in one layer, this is the perfect sheet cake to share with friends for a casual summertime dinner party. A thin layer of french cocoa icing on top is just the right amount to bring out the honeyed characteristics of locally grown carrots.
This sheet cake will serve about 12, or you periodically eat it by yourself over the course of a week….
Carrot Cake, Gluten-free, Dairy-free, Soy-free:
1 cup Bob’s Red Mill Organic coconut flour
2 tsp cinnamon
1/4 + 2 tbsp cup unsweetened shredded coconut
4 medium organic carrots, grated
6 organic eggs
3/4 cup organic raw coconut sugar
1 medium ripe banana
8 oz crushed pineapple
1/2 cup unsweetened applesauce
1 cup coconut milk
Cocoa Icing, Vegan, Gluten-free:
1 cup/ 8oz / 1/2lb vegan, soy-free Earth Balance butter
3 1/2 cups powdered sugar (make sure it’s gluten-free)
1/2 cup Cacao Barry extra brute cocoa powder
2 tsp pure organic vanilla extract
4 tbsp So Delicious coconut creamer
For the cake:
Preheat the oven to 350 degrees F. Grease a 9″x13″ glass baking dish.
In a large bowl, mix the coconut flour, cinnamon, shredded coconut and grated carrots. Set aside.
In a separate bowl, whisk the eggs and gradually add the sugar, beating to add volume. Smash the ripe banana into the egg mixture and continue to beat until smooth. Add in the crushed pineapple, applesauce and coconut milk. Stir to combine.
Add the wet mixture to the bowl with the coconut flour, and stir until smooth and clumps are gone.
Pour batter into prepared baking dish and bake for 45-50 minutes. Let cool completely before icing.
For the frosting:
In a standing mixer or with a hand mixer, beat butter, cocoa and sugar until lumpy and just coming together. Slowly add vanilla and coconut creamer one tablespoon at a time. Beat on high-speed until light and fluffy.
The cake is very moist and should be stored in the refrigerator.