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Coconut Carrot Cake


Coconut Carrot Cake

Moist and rich, with an indulgent icing.

Cake Ingredients

1½ Corganic coconut oil
1 Corganic brown sugar
1 Choney
4eggs, beaten
2 Cspelt flour
1 tspsea salt
2 tspbaking powder
½ Cgrated carrots
1 Tcinnamon
1 Cgrated fresh coconut or unsweetened dry coconut
1 Cchopped walnuts or pecans
1 tspvanilla
DirectionsPreheat oven to 350°F. Grease and flour two round cake pans.Mix oil with brown sugar, honey and eggs. Sift flour, baking powder, spices and salt. Combine dry and wet mixtures. Fold in carrots, coconut, vanilla and nuts.

Fill pans ½ full. Bake until toothpick comes out clean, about 1 hour. Cool and remove from pans.

8 ozorganic cream cheese, softened
4 Torganic butter, softened
1 tspvanilla
½ Choney
Cream all ingredients until smooth. Add more honey if desired. Spread between layers and on top.