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Coconut Carrot Cake


Coconut Carrot Cake

Moist and rich, with an indulgent icing.

Cake Ingredients

1½ C organic coconut oil
1 C organic brown sugar
1 C honey
4 eggs, beaten
2 C spelt flour
1 tsp sea salt
2 tsp baking powder
½ C grated carrots
1 T cinnamon
1 C grated fresh coconut or unsweetened dry coconut
1 C chopped walnuts or pecans
1 tsp vanilla
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 oz organic cream cheese, softened
4 T organic butter, softened
1 tsp vanilla
½ C honey
Cream all ingredients until smooth. Add more honey if desired. Spread between layers and on top.