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Carrot Cake with Coconut Manna Frosting

  • Cook time
    1 hour
  • Prep time
    1 hour
  • Serving
    8-12

ingredients

For the cake:
  • 3 eggs
  • ¾ cup Nutiva Organic Coconut Sugar
  • ¾ cup maple syrup
  • ⅓ cup plus
  • 1 tablespoon Nutiva 100% Pure Organic Avocado Oil
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 2 cups gluten free 1-to-1 baking flour
  • 1 ¾ cup almond flour
  • 2 cups grated carrots
  • 1 cup chopped toasted walnuts, divided
  • ½ cup raisins
For the frosting:
  • 1 (15) oz jar Nutiva Organic Coconut Manna, softened
  • ½ cup coconut cream
  • ¼ cup maple syrup
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract

          instructions

          1. Preheat the oven to 350 degrees. Line a greased bread pan with parchment paper.
          2. In a large bowl, whisk together the eggs, coconut sugar, maple syrup, and avocado oil. Whisk in the cinnamon, baking powder and baking soda until dissolved.
          3. Stir in the gluten free flour, almond flour, and mix until well combined. Fold in the grated carrots, ½ cup of the walnuts, and raisins.
          4. Pour the batter into your prepared pan and bake for 60-70 minutes until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan, transfer to a wire rack and cool completely, about 2-3 hour.

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