This has to be the best carrot cake I have ever had. Absolutely delicious and my family and I can't stop eating it. It has the perfect texture and so fluffy and light. Carrot cake has always been my favourite. On this cake i put a little lemon icing on top, but only a small amount in the middle of the cake as I didn't want it to over take the cake. You can put any icing you want on it or use the recipe provided.
Cake
3 eggs
1 tsp of vanilla extract
1/2 cup of melted palm shortening ( I use wellbees )
2 cups of almond flour ( nuts.com )
4 large carrots grated using the small grater holes
1 tsp of baking soda
1 cup of coconut sugar
1 tsp of cinnamon
Icing
3/4 cup of coconut butter ( Artisan )
1 tbsp of honey
1/2 tsp of lemon juice
Preheat the oven to 350. Place a dish of water on the bottom rack while it heats up. Beat the eggs in a mixer. Add the vanilla and mix. Add the melted palm shortening and mix really well. Pour in the almond flour and mix well. Scrape down the sides with a spatula. Add the coconut sugar and mix. Scrape the grated carrot into the mixer and mix on low. Add the cinnamon and baking soda and mix well. Pour the mixture into a spring form pan medium size about 9 inches in diameter. Spread the mixture so its even and flat on top. Place it in the oven and cook for 50 minutes or until the center is cooked. You can check this by placing a spoke or clean knife in the middle and it should come out clean. Use a silicone spatula to ease the edges loose and then undo the springform latch. Let the cake cool on a rack with the glass circle on the bottom. To make the icing melt the coconut butter and honey in a bowl. Add the lemon and stir. Spread the icing on top of the cake. Enjoy
Cake
3 eggs
1 tsp of vanilla extract
1/2 cup of melted palm shortening ( I use wellbees )
2 cups of almond flour ( nuts.com )
4 large carrots grated using the small grater holes
1 tsp of baking soda
1 cup of coconut sugar
1 tsp of cinnamon
Icing
3/4 cup of coconut butter ( Artisan )
1 tbsp of honey
1/2 tsp of lemon juice
Preheat the oven to 350. Place a dish of water on the bottom rack while it heats up. Beat the eggs in a mixer. Add the vanilla and mix. Add the melted palm shortening and mix really well. Pour in the almond flour and mix well. Scrape down the sides with a spatula. Add the coconut sugar and mix. Scrape the grated carrot into the mixer and mix on low. Add the cinnamon and baking soda and mix well. Pour the mixture into a spring form pan medium size about 9 inches in diameter. Spread the mixture so its even and flat on top. Place it in the oven and cook for 50 minutes or until the center is cooked. You can check this by placing a spoke or clean knife in the middle and it should come out clean. Use a silicone spatula to ease the edges loose and then undo the springform latch. Let the cake cool on a rack with the glass circle on the bottom. To make the icing melt the coconut butter and honey in a bowl. Add the lemon and stir. Spread the icing on top of the cake. Enjoy