Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line your loaf pan or baking dish with parchment paper or grease with spray or coconut oil.
Step 2
Shred the
Carrots (4)
.
Step 3
Combine the
Coconut Flour (120 g)
,
Ground Cinnamon (8 g)
,
Ground Ginger (2 g)
,
Ground Nutmeg (1 g)
,
Sea Salt (1 pinch)
, and
Baking Soda (5 g)
. Mix.
Step 4
Add the
Eggs (8)
, juice from
Lemon (1)
and
Pure Maple Syrup (180 mL)
. Mix. Gradually add in the melted
Coconut Oil (120 mL)
if hot to temper. If cool, just throw it in with the eggs. Wouldn't want to cook those eggs!
Step 5
Mix together using a whisk. The batter will be thick.
Step 6
Fold in the shredded carrots and
Pineapples (55 g)
with a rubber spatula.
Step 7
Pour into cake pan and bake until a cake tester comes out clean. Mine took 50-55 minutes.
Step 8
Cool on a wire rack before topping with glaze.
Step 9
Mix the
Light Cream Cheese (115 g)
,
Powdered Confectioners Sugar (35 g)
,
Maple Syrup (30 mL)
,
Vanilla Extract (5 mL)
and
Ground Nutmeg (1 dash)
by hand, electric, or stand mixer with the paddle attachment.
Step 10
Top on cake and garnish with toasted coconut (if desired). Enjoy :)
