I can't get enough carrot cake lately. I've been making my friend Elana's carrot cake, and I've been making my own. Can one ever have enough carrot cake? If I had to choose just one kind of cake, and I could never eat another kind again, it would have to be carrot cake. We like to eat this one all by itself, or with a little coconut cream on top.
Add to bowl:
4 room temperature eggs (cold eggs will harden the coconut oil)
UPDATE: Lately I've been using 5 eggs, because I think it cooks through better.
3 cups shredded carrots (I do this in the food processor)
1/2 cup coconut milk
1/2 cup unsweetened applesauce or honey (I like half of each)1/4 cup coconut oil, liquified (I think grapeseed oil would also work)
1/2 tsp vanilla stevia
1/4 tsp sea salt
2/3 cup coconut flour, sifted
1/4 cup arrowroot
1 tsp baking soda
1 tbsp cinnamon
1/4 tsp allspice
Mix with electric mixer.
1 cup chopped walnuts
1 cup raisins
Fold in the walnuts and raisins.
Pour into 9" springform pan, lined with unbleached parchment paper on the bottom only.
Pack it down into the pan with a rubber spatula, and smooth out the top. It looks too dry and thick, but it comes out light and fluffy :-)
Bake at 325 degrees for about 45 minutes.
Let it cool completely in the pan, then go around the edges (the walls first, and then along the bottom of the pan) with a knife to release it.
I like to slide it onto my cake plate (rather than try to pick it up), since it's kind of big and awkward. I think if you refrigerate it first it would be easier to transfer.
UPDATE: For mini cupcakes fill cups all the way, and cook for about 30 minutes. Makes about 50.