Cakeblogin's  Carrot Crepe Cake

 

Makes one 6-inch cake

 

Crepes:

 

1/4 cup ground flax seed

3/4 cup filtered water

1 1/2 cups gluten-free all-purpose flour

1 Tbsp ground cinnamon

1/2 Tbsp ground ginger

1/2 tsp nutmeg

1/2 tsp cardamom

3 Tbsp coconut sugar

pinch sea salt

1/4 cup melted coconut oil

1 1/2 cups light coconut milk

1 tsp pure vanilla extract

2 cups grated organic carrots

 

 

Cream:

 

2 15 oz cans of organic full-fat coconut milk, chilled

1/2 cup maple syrup

2 tsp pure vanilla extract

1/4 tsp sea salt

1 1/4 cups coconut butter, warmed to liquid

 

 

Garnish:

 

toasted coconut

pecans

 

 

Instructions:

To prepare the crepes, whisk together the flax seed and water in a basin and refrigerate for 15 minutes, or until the consistency resembles egg whites.

In the meantime, combine the flour, sea salt, and coconut sugar in a bowl and mix in the coconut oil. To ensure that the mixture doesn't include any lumps, gradually whisk in the milk little by little. Whisk in the carrots and the flax mixture that you had kept aside after adding the vanilla.

Preheat a nonstick 6-inch skillet over medium heat. Add 1/3 cup of batter, swirling the pan to ensure the batter is distributed to the sides.

 

Cook for approximately three minutes on one side, then turn and continue cooking on the other side. Place the completed crepe on a plate.  Proceed with the leftover batter, ensuring that the crepes are separated on the dish using parchment paper to prevent sticking. After you're done, let them cool fully.

In a food processor, blend together the coconut milk, maple syrup, vanilla, and sea salt to create the cream until it becomes creamy.  The coconut butter should then be added gradually while the motor is running through the feed tube to prevent the mixture from separating and clumping.

 

If that happens, just keep blending until the mixture is smooth (it will be liquid at this point). Then, put it in the freezer and let it cool until it becomes thick.  Refrigerate in a bowl and set away.

 

To assemble the cake, place one crepe on a plate, cover with a thin layer of cream, and then cover again with a second crepe.  Once you reach the final crepe, continue layering the cake and pour the remaining cream on top.  Add pecans and toasted coconut as garnish.  Before cutting, let the cake cool in the fridge for at least one hour.

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