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Saturday, October 6, 2012

Carrot Cake

From the Kitchen of: Kelcie

3 free range eggs
2/3 cup melted coconut oil or grass-fed butter
1/3 cup organic honey
1 tbsp. vanilla extract
1/2 tsp. real salt
1/3 cup + 2 tbsp. coconut flour
1/2 tsp. baking powder
1/2 cup shredded organic carrots
1/2 cup organic raisins
1 tsp. cinnamon

Whisk eggs, melted oil, honey, vanilla and salt together.
Whisk in coconut flour and let it thicken for 5 minutes.
While batter is thickening shred carrots.
Add baking powder to batter and whisk in well.
Stir in carrots, raisins and cinnamon.
Bake at 350 for 10 to 20 minutes in a small cake pan.

Top with probiotic cream cheese frosting

3 comments:

  1. Sounds delicious!! Definitely gonna try it. I bake with coconut flour all the time!

    ReplyDelete
    Replies
    1. Awesome! :) Let me know how you like it. :)

      Delete
  2. Sounds delicious!! Definitely gonna try it. I bake with coconut flour all the time!

    ReplyDelete