Morning Carrot Cake
We serve slices of this cake with fresh, French Press coffee at The Retreat. That’s why I call it coffee cake. It has the right amount of sweetness from the carrots and pineapple and is a great way to start the day. Who doesn’t love a slice of cake in the morning?
• 1 1/2 cups gluten-free oat flour
• 1/4 cup melted coconut oil
• 3/4 cup Coconut Sugar
• 1/2 cup unsweetened applesauce
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 tablespoon Apple Cider Vinegar
• 1/2 cup unsweetened shredded coconut (optional)
• 3/4 cup shredded carrots
• 1/2 cup finely diced pineapple
Optional Cashew Glaze (its perfect the way it is, but if you want a little more sweetness….this drizzles well.)
• 1 tablespoon Cashew Butter
• 1 tablespoon Maple Syrup
• 1 teaspoon fresh lemon juice
• Water, as needed to thin
Preheat your oven to 350ºF and line 8X8 baking dish with parchment paper or greased muffin tin.
In a large bowl stir together the oat flour, coconut oil, coconut sugar, applesauce, cinnamon, baking soda, and salt. Add in the vinegar and stir quickly– you should see the batter get slightly fluffier from its reaction with the baking soda.
Fold in the coconut, if using, carrots, and pineapple. The batter will be thicker than traditional cake batter
Pour batter into baking dish and bake for appx. 35 minutes or until the top feels firm to the touch (28 minutes if baking muffins.)
Allow to cool completely before serving.
Prepare the cashew glaze by stirring together the cashew butter, maple syrup, and lemon juice. Add water one teaspoon at a time until just thin enough to drizzle over the cake right before serving
Will last a week in an airtight container in the refrigerator.