Coconut Carrot Cake with White Chocolate Frosting

 

Makes 1 6 inch 2 layer cake

 

2 6-inch cake pans

 

Cake Batter:

 

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

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

2 tsp ground cinnamon

2 tsp ground ginger

1 cup packed soft Medjool dates, pitted, soaked in water for 30

minutes and 1 cup of water reserved

1/4 cup nut butter (or raw cashew butter)

1 Tbsp pure vanilla extract

1 cup coconut milk at room temperature

2 Tbsp apple cider vinegar

1/2 cup finely shredded, dried coconut

1/2 cup chopped macadamia nuts

1 1/4 cups shredded organic carrots

 

 

Frosting:

 

1 15 oz can of full fat coconut milk at room temperature

1/2 cup nut butter or raw cashew butter

1/4 cup maple syrup

1 tsp cider vinegar

2 tsp pure vanilla extract

1/4 tsp sea salt

1/2 cup Dastony coconut butter warmed to liquid

1/4 cup cacao butter, warmed to liquid or additional coconut butter

 

 

Instructions:

 

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

Line two six-inch-diameter cake pans with parchment paper that is two inches high on the sides. To prevent the cake from sticking, lightly grease the sides of the pan and the parchment paper.

In a large basin, whisk together flour, baking powder, baking soda, sea salt, ginger, and cinnamon. In a blender, combine the dates, reserved water, nut butter, coconut milk, and vanilla extract. Blend until smooth, and then thoroughly mix the blended ingredients into the flour mixture.

Add the cider vinegar and whisk until bubbles appear. Add carrots, nuts, and coconut.  Pour cake batter into the prepared pans and bake for about 35 minutes, or until a tester inserted into the centre comes out clean.

Take out of the oven, and allow the cakes to cool in the pan on the rack for approximately one hour. To loosen, cut along the pan's sides. Place the cakes onto a dish and remove the parchment paper. Allow to cool fully.

Blend all ingredients in a blender until smooth to make the frosting.  Transfer into a basin and freeze for a solidified consistency.  It is done when it is thick like whipped cream, which should happen in 30 to 45 minutes, depending on how warm it has become. You should whisk it every 15 minutes.

 

To assemble, put one layer of cake on a platter and cover with 1/2-inch-thick frosting.  After putting the second cake layer on top of the first, cover the sides and top with the leftover frosting within the cake.

Double the recipe and bake in two 9-inch cake pans if you want a two-layer 9-inch cake. The baking process will take longer between fifty and an hour.