Spring Feasts

Paleo Carrot Cake with Coconut Frosting With a perfect blend of nut flours, some sweet carrots and a delectable coconut frosting, this paleo carrot cake is the perfect end to any meal. Note: Zest the orange and reserve before juicing.

INGREDIENTS CAKE 3 ½ cups Bob’s Red Mill ® Paleo Baking Flour ¾ cup Bob’s Red Mill ® Organic Coconut Sugar 1 tsp Baking Soda ½ tsp Salt ½ tsp ground Cinnamon

3 Eggs ¼ cup melted Coconut Oil 1 tsp Vanilla Extract 1 cup shredded Carrots, about 2 medium FROSTING 15 oz can full-fat Coconut Milk, chilled 1 Tbsp Honey 1 tsp Orange Zest, plus extra for garnish Carrot shavings, for garnish

¼ tsp ground allspice ¼ tsp ground Nutmeg Juice of one Orange, plus enough Water to make 1 cup total

INSTRUCTIONS • Preheat oven to 325°F. Lightly oil an 8 x 4-inch loaf pan.

• In a small bowl, combine flour, sugar, baking soda, salt and spices. In a larger bowl, whisk together orange juice and water, eggs, melted coconut oil and vanilla extract. Add dry ingredients and mix well, then fold in shredded carrots. • Pour batter into the prepared loaf pan and smooth evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool at least 30 minutes before unmolding and frosting. • To prepare frosting, carefully drain off all liquid from the chilled coconut milk. Place the chilled solids in a bowl and add honey and orange zest. Whisk until the mixture comes together and is smooth (overmixing will cause the frosting to “break”). • Unmold the cake and place it on a serving dish. Frost generously with coconut frosting and decorate if desired with additional zest and carrot shavings. Makes 8 servings.

BOB’S RED MILL E-BOOK | SPRING FEASTS