We hosted a wellbeing seminar recently and made the following carrot cake recipe which went down a hit! So, if you love carrot cake, here's a good recipe for you ...
Carrot Cake with the best icing
1 cup MSF purple corn flour (Matakana Superfoods)
1/2 cup MSF coconut flour
1 1/2 tsp baking powder (GF)
1 tsp baking soda
Pinch of himalayan salt
3/4 tsp cinnamon
1 cup MSF coconut sugar
1/2 cup dessicated coconut
3/4 cup chopped walnuts
1 1/2 cups grated carrot
450g tin crushed pineapple, drained
3 tbsp MSF coconut oil, melted
3 large eggs
1/2 cup chopped walnuts to decorate
1/2 cup chopped dried apricots to decorate
Handful of coconut thread to decorate
180g cream cheese
50g softened butter
1/2 cup MSF coconut sugar
2 tsp MSF lucuma
Mix all dry ingredients together, making sure there are no lumps.
Add all wet ingredients, then carrot and mix well.
Pour into greased and lined 20cm round tin.
Bake at 170-180oC for 40-55 minutes.
For the icing, beat the cream cheese and butter for 2 minutes or until well combined.
Using a mortar and pestle, grind the coconut sugar into a fine powder.
Add to icing mix and beat until well combined, the icing should become a light caramel colour.
Add lucuma and mix well.
Place the cake onto a cake try and top with the icing.
Sprinkle with walnutes, apricots and coconut thread.
Store in the fridge.