Carrot Spice Cake

Author: Mickey Trescott, NTP

Prep time: 10 mins

Cook time: 1 hour 15 mins

Total time: 1 hour 25 mins

Serves: 8

Ingredients

For the cake:
150 grams cassava flour
100 grams coconut sugar
60 grams coconut flour
2 tablespoons arrowroot powder
1½ teaspoons baking soda
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon sea salt
pinch ground cloves
½ cup avocado oil
¼ cup maple syrup
2 tablespoons lemon juice
2 teaspoons vanilla extract
1 cup water
1 cup shredded carrots
For the frosting:
¼ cup melted coconut oil
2 tablespoons coconut yogurt
2 teaspoons maple syrup

Instructions

Preheat the oven to 350 degrees F. Grease a 6-cup bundt pan with avocado oil and set aside.
Combine the flours, sugar, arrowroot, baking soda, spices and salt in a large bowl and set aside.
In a smaller bowl, add the oil, syrup, lemon juice, and vanilla extract and whisk to combine before adding to the large bowl with the flour. Stir. Add the water, stir until just combined, and then fold in the carrots. Transfer to the 6-cup bundt pan and bake for 50 minutes, or until lightly browned (cake will not rise or expand much, this is normal for baking with cassava flour).
Allow the cake to cool in the pan for 20 minutes before carefully flipping it over and removing the pan. Let it cool on a wire rack for at least 40 minutes before transferring to the refrigerator for 20 minutes to chill so the glaze will set when poured on top.
When you are ready to dress the cake, combine the coconut oil, coconut yogurt, and maple syrup in a bowl, using a whisk to combine. The mixture should be thick, but still pourable - if not, heat for a few seconds in a microwave or warm water bath. Spoon the glaze along the top of the cake, allowing it to drip down the sides, and dust with cinnamon if desired before placing in the refrigerator for 10 minutes to set. Serve chilled.

Notes

I don't give cup equivalents for this recipe because the portions are quite fussy, and it only comes out well when the flours are weighed. If you don't have a gram scale, I recommend picking one up online or at your favorite cookery store, as it will make baking with alternative flours much easier!

Recipe by Autoimmune Wellness at https://autoimmunewellness.com/carrot-spice-cake/