Carrot & Coconut cake
10 May, 2017
By Casey-Lee Lyons
This recipe was designed by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish. For more healthy recipes please visit LiveLoveNourish
A healthy carrot and coconut cake with a coconut cream frosting. Perfect for a healthy sweet treat or celebration cake.
• 1 1/2 cups (220g) grated carrot
• 1 x 425g can unsweetened pineapple rings (in juice), drained & chopped
• 4 large free range eggs
• 1/4 cup (60ml) melted organic virgin coconut oil
• 2 tbsp (40ml) pure maple syrup
• 1/2 cup (60g) coconut flour
• 1/2 cup (45g) organic desiccated coconut + extra
• 1 1/2 tsp (4g) baking powder
• 1/2 tsp cinnamon
• 1/2 tsp vanilla bean powder/ vanilla extract
• 1/4 tsp ground nutmeg
• 1 x 400ml can premium/ full fat coconut milk/cream, refrigerated overnight*
• 1 tbsp pure maple syrup, 6 drops stevia concentrate or natural sweetener of choice
• 2 tsp lemon juice (optional)*
What To Do:
• Pre-heat fan-forced oven to 175°C.
• In your blender (I use a Vitamix) blend wet ingredients (carrot, pineapple, eggs and coconut oil) on variable speed 1 for approx 10-15 seconds or until mixture is combined (be careful not to over-blend; some texture is ok).
• In a mixing bowl combine dry ingredients coconut flour, coconut, baking powder, cinnamon, vanilla and nutmeg.
• Pour wet mixture into dry mix and combine well.
• Pour cake batter into a lined loaf tin and bake in oven for 1 hour 15 minutes or until cooked through. Allow to cool on a baking tray.
• Take out can of coconut milk from refrigerator. Do not shake. Scoop out coconut cream solids that have risen to the top and add to a large mixing bowl. Keep remaining coconut water/liquid for another use (great to add to smoothies or in place of milk in cooking).
• Add maple syrup and lemon juice and beat with electric mixes until cream thickens (can take up to 5 minutes).
• Keep in fridge until cake is cooled.
• Once cake is cooled spread coconut cream frosting over top and sprinkle with extra coconut.
• Keep in fridge until ready to serve.
• Use premium, full fat coconut for best results. Refrigerating the coconut milk/cream allows the solids to seperate from the liquid for a creamy frosting.
• Or use natural sweetener of choice such as coconut flower nectar, rice malt syrup or stevia.
• Adding lemon juice to your coconut frosting is optional but adds a fresh, cream-cheese inspired flavour.