From our friends at gastrawnomica.com comes this great Carrot Cake recipe featuring several of our Organic Coconut offerings:

“You guys are gonna love this recipe!

Oh my goodness, I feel like such a weirdo sometimes because I get so excited about this! The pleasure I find in posting new, different and easy plant based recipes is what keeps this blog going! This little cakes are so beautiful! Easy, tasty, not too sweet and have the perfect combination of lightness and richness from the coconut cream “frosting”. Like my Blueberry Mini-Cakes, you have the option of making these low fat, by substituting the coconut cream with some frozen bananas, as if you were making banana ice cream. Even though the portion is not very big, it is so satisfying if you’re craving for sweets, super healthy, and only using a couple of ingredients. Remember I don’t use sweeteners, so my taste-buds are already used to only having fruit sugars, so give it a try as it is, trying to “teach” yourself to go back to the basics, and really appreciate the beauty of unrefined, natural sweetness that comes from fruits. Of course you can add any sweetener of choice if you definitely feel like it’s not enough.”

Gastrawnomica’s Raw “Whoopie-Carrot Cake”

Makes 1 medium “cake” or 2 small

• 1 medium grated carrot, peeled
• 1 large banana (around 150 grs), mashed
• 1/2 cup coconut flour (Try Let’s Do…Organic® Coconut Flour)
• 4-5 Tbsp water
• Pinch of pumpkin pie spice or cinnamon
• 4-5 Tbsp coconut cream, chilled** (Try Native Forest® Organic Coconut Cream)
• 1 tsp coconut sugar (for sprinkling)
• 1 Tbsp toasted coconut flakes, for topping (optional) (Try Let’s Do…Organic® Toasted Coconut Flakes)

• Grate your carrot in food processor, remove grater and put “S” blade. Add banana in pieces until combined and well mashed. Add coconut flour and spices slowly, you can mix by hand if you prefer. Add water, 1 tbsp at a time, until everything comes together. You might need more or less.
• Take the mixture and shape it with your hands. I made 2 small rounds, for each mini cake, put on a plate and leave in the fridge while you prepare the coconut frosting.
• **Like I mentioned above, you can use frozen bananas, blended in the vitamix or food processor as if you were making banana ice cream. Use that as your “frosting”. If using the coconut cream follow this instructions, it’s super simple too.
• Remove cakes from fridge and fill with cream. Top with toasted coconut and sprinkle with some coconut sugar. Serve right away and enjoy!
• I know many of you don’t leave comments but I would love to hear you! What you think, if you tried it or any questions you might have!
• Hope you enjoy this goodies and share them with your family! And please if you try it give credit to where the recipe comes, this is the first time I actually say it, but I’ve seen many of my recipes around without linking back to my blog.

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Find Great Organic Coconut Flour Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut Flour singles at Edward & Sons store.
Purchase Let’s Do…Organic® Coconut Flour 6 Packs at Amazon.com.
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Republished by EdwardandSons.com