In celebration of my friend's birthday years ago, I made an "Amazingly Delicious Carrot Cake" (that's what the recipe was called, at least). I’ve modified the recipe a bit and I am so excited to have found such a delicious-looking recipe.
One ingredient in it that I have never even heard of *gasp, I know* is coconut butter (or coconut manna--they can be used interchangeably). This is not a more expensive version of coconut oil, as I first thought, but a coconut puree. I bought a jar (a bit pricey) at our local health food grocery store, or you can make your own.
Coconut butter is very sweet, and can be used as a little sweet snack. However, because there is more fiber, and it is much sweeter than coconut oil, if you are following GAPS, you should not introduce it until Introduction stage 6 or full GAPS. But if you can tolerate it, I would recommend trying this delicious coconut treat!
Sometimes I wonder why we even want to eat processed sugar, this cake is so rich, moist and delicious! Sadly for you, the photos cannot portray the enticing aroma I am experiencing! You will just have to try it out for yourself!
I have also made this recipe using the leftover pulp from juicing carrots. Add a little bit of additional water to keep the cake from getting too dry.
I made this as one cake in a 9x13 pan and then cut it in half and stacked to decorate it. You can also make it in two smaller pans. Just make sure you are using glass, not aluminum to bake with. Baking it as a sheet cake also means you can cut it into shapes for themed birthdays.
Ingredients for Coconut Carrot Gluten Free Birthday Cake:
For the Cake
2 cups coconut manna (1 15 oz jar)
9 dates
1 cup carrots, about two large carrots
2 tsp cinnamon
½ cup raisins
½ cup shredded coconut (if you have coconut flakes, just put them in a food processor for a minutes)
1 tsp sea salt
1 tsp vanilla extract
10 organic eggs
For the Frosting
2 cups cultured cream or sour cream
2 tbsp honey
1 tsp vanilla extract
Zest of 1 Lemon
½ tsp Lemon Juice
Pinch of sea salt
Directions for Coconut Carrot Gluten Free Birthday Cake:
In a pot on the stove, start your coconut manna melting by adding the jar to water. Melt over low heat. It can take up to 30 minutes to melt depending on how big and full your jar is.
Start your dates rehydrating. Remove the pits and add the dates to a bowl that can have hot water in it (I use glass.). Add boiling water to the bowl, enough to cover the dates. Let sit for 20 minutes until dates are rehydrated
Finely shred two large carrots with a food processor.
Once dates are soft and squishy, about 20 minutes, put them in a food processor, without liquid. Slowly add more liquid as they blend until they are a smooth consistency but not too liquidy.
In a large bowl, crack all the eggs. Whisk with an electric whisk or immersion blender to get the maximum amount of air into them.
Grease the baking dish with butter or the fat of your choice. If you have a butter allergy, coconut oil is acceptable.
Stir the ingredients into the bowl with eggs until they are all distributed evenly.
Add the mixture to the greased baking dish.
Bake in the preheated oven for 40 minutes until the top is golden and the cake is set.
Allow to cool slightly before removing from the pan.
Mix the frosting in a bowl.
Decorate the cake as desired and enjoy!
If you don’t have a tray, plate or board to decorate your cake on:
Make one simply with leftover cardboard and aluminum foil.
Cut your cardboard to size. Cover with aluminum foil and tape underneath so nothing slips.
Add parchment paper to the top where the cake will sit so your food is not sitting on metal.
Decorate your cake!
ingredients:
- 2 cups coconut manna (1 15 oz jar)
- 9 dates
- 1 cup carrots, about two large carrots
- 2 tsp cinnamon
- ½ cup raisins
- ½ cup shredded coconut (if you have coconut flakes, just put them in a food processor for a minutes)
- 1 tsp sea salt
- 1 tsp vanilla extract
- 10 organic eggs
- 2 cups cultured cream or sour cream
- 2 tbsp honey
- 1 tsp vanilla extract
- Zest of 1 Lemon
- ½ tsp Lemon Juice
- Pinch of sea salt
instructions:
How to cook
- In a pot on the stove, start your coconut manna melting by adding the jar to water. Melt over low heat. It can take up to 30 minutes to melt depending on how big and full your jar is.
- Start your dates rehydrating. Remove the pits and add the dates to a bowl that can have hot water in it (I use glass.). Add boiling water to the bowl, enough to cover the dates. Let sit for 20 minutes until dates are rehydrated
- Finely shred two large carrots with a food processor.
- Once dates are soft and squishy, about 20 minutes, put them in a food processor, without liquid. Slowly add more liquid as they blend until they are a smooth consistency but not too liquidy.
- In a large bowl, crack all the eggs. Whisk with an electric whisk or immersion blender to get the maximum amount of air into them.
- Grease the baking dish with butter or the fat of your choice. If you have a butter allergy, coconut oil is acceptable.
- Stir the ingredients into the bowl with eggs until they are all distributed evenly.
- Add the mixture to the greased baking dish.
- Bake in the preheated oven for 40 minutes until the top is golden and the cake is set.
- Allow to cool slightly before removing from the pan.
- Mix the frosting in a bowl.
- Decorate the cake as desired and enjoy!
- Make one simply with leftover cardboard and aluminum foil.
- Cut your cardboard to size. Cover with aluminum foil and tape underneath so nothing slips.
- Add parchment paper to the top where the cake will sit so your food is not sitting on metal.
- Decorate your cake!
