Classic Carrot Cake

Makes one 6-inch cake

 

Ingredients:

 

one 6-inch cake pan

 

Cake:

 

1 1/2 cups organic whole wheat pastry flour

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/2 tsp sea salt

1 cup maple sugar

2 cups full-fat coconut milk at room temperature

2 tsp pure vanilla extract

2 cups shredded organic carrots

2 Tbsp cider vinegar

 

 

Frosting:

 

1 15 oz can of full-fat coconut milk

1/2 cup Dastony pine nut butter (or raw cashew butter or macadamia nut butter)

1/4 cup maple syrup

1 tsp pure vanilla extract

1 tsp lemon juice or cider vinegar

1/4 tsp sea salt

3/4 cup melted Dastony coconut butter (not coconut oil)

 

 

Instructions:

 

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Grease two 6-inch circular baking pans and place parchment paper on the bottom to prevent sticking.

In a large bowl, thoroughly mix together flour, baking soda, cinnamon, ginger, nutmeg, sea salt, and sugar.

In a small bowl, whisk together coconut milk and vanilla extract; whisk into the flour mixture until well combined.  Once the carrots are well mixed, fold them in.

Stir the batter with the cider vinegar.

Spoon cake batter into pans that have been prepared.

Put the cake in the oven and bake for about 25 minutes, or until a tester inserted in the centre comes out clean with only a few wet crumbs attached.

After taking it out of the oven and allowing it to cool completely, unmold it by cutting around any sticky edges, placing a plate on top, flipping it onto that platter, and laying a plate on the bottom before flipping it upright onto that plate.

All of the ingredients for the frosting should be combined in a high-speed blender and blended until very smooth.  Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may require up to 45 minutes, depending on the temperature.  When it's prepared, store it in the fridge until you're ready to assemble.

When the cake is ready to be assembled, cover the bottom layer with about 3/4 cup of frosting and place the top layer on top.  Cover the entire top of the cake and the sides with the leftover icing.

Have fun!

 

Cake can be kept for up to a week in the refrigerator covered.

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