The combination of sweet and savoury flavours, paired with the luxurious cream cheese frosting, makes this cake a crowd pleaser that’s sure to impress. So get baking and create a birthday masterpiece that will be remembered long after the last slice has been enjoyed!
Ingredients:
- 1 teaspoon ground ginger
- 1 1/2 cups shredded carrots (3 to 4 large carrots)
- 1/3 cup toasted coconut flakes, to garnish
- 1 cup natural unsweetened apple sauce
- 1 cup coconut flour, plus extra for dusting cake tins
- 1 cup room temperature coconut oil
- 1 cup coconut sugar
- 1/3 cup honey
- 2 cups gluten-free oatmeal
- 2 teaspoons ground cinnamon
- 1/4 cup honey
- 1/4 cup powdered sugar
- 24 oz. cream cheese, at room temperature
- 3 large eggs
- 1 13.5 ounce can unsweetened coconut milk (about 1 3/4 cups), shaken
- 1/3 cup unsweetened coconut cream (skimmed from an unshaken can of coconut milk)
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking powder
- Canola oil cooking spray
Method:
Preheat the oven to 175°C (350°F). Spray two 9-inch cake tins with canola oil cooking spray and dust with coconut flour.
In a large bowl, whisk together the coconut flour, gluten-free oat flour, baking soda, baking powder, salt, cinnamon and ground ginger.
In another bowl, whisk together the eggs, coconut oil, applesauce, honey and coconut sugar.
Gradually add the dry ingredients to the wet, beating until just combined.
Gently fold in the shredded carrots.
Divide the mixture evenly between the prepared trays. Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
Leave the cakes to cool in the cake tins for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes are cooling, beat the cream cheese with the icing sugar, honey and coconut cream until smooth and creamy.
When the cakes have cooled completely, spread a layer of icing on one cake layer, place the second layer on top and frost the top and sides.
Sprinkle the toasted coconut flakes over the top of the cake for garnish.
