Liberté Chan Instagram – RECIPE ⬇️
Coconut Carrot Cake (GF, Egg-Free, Dairy-Free)
Ingredients:
* 4-5 very ripe bananas
* 1 cup shredded carrots (about 6-8 small carrots)
* ⅓ cup monkfruit sugar (or coconut sugar)
* ⅓ cup melted coconut oil
* 1 teaspoon vanilla extract
* 1 ½ cup coconut flour
* 2 tsp baking powder
* ½ tsp baking soda
* ½ tsp cinnamon
* ¼ tsp nutmeg
* ¼ tsp salt
Method:
* Preheat the oven to 350°F
* Line a 9-inch x 9-inch pan with parchment paper
* Peel and mash the bananas
* In a large mixing bowl, combine the mashed bananas, monkfruit sugar, melted coconut oil, and vanilla extract.
* Stir in coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until just combined, then fold in the shredded carrots. Dough will be much thicker than expected because of the coconut flour which is high in fiber and absorbs a lot more liquid than traditional flour.
* Transfer the dough-like batter to the pan and bake for 35-45 minutes
* Cool for 5 minutes in the pan before transferring to a cooling rack
Coconut Cream Frosting:
* 1 can full-fat coconut milk or coconut cream (leave in fridge overnight so thick layer forms at the top of the can. Scoop out the thick coconut cream and keep the watery part for smoothies or soups (or you can discard it)
* 1 teaspoon vanilla extract
* 4 tbsp monkfruit powdered sugar (or regular powdered sugar)
* 1 tsp guar gum (this acts as a thickener, but it’s optional. You could also substitute cornstarch or arrowroot starch if you prefer)
Note: Whip with a whisk to combine and create the frosting
#veganbakingrecipes #coconutcarrotcake #healthierdesserts #eggfreebaking #glutenfreebaking #dairyfreebaking | Posted on 14/Apr/2024 20:14:06
