Recipes

• 3 cups shredded carrots
• 1 ½ cups whole wheat flour, fresh ground if possible
• ½ cup coconut flour
• ¼ cup whole organic sugar
• 3 teaspoons baking soda
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¾ cup pecans - optional
• ¾ cup dried shredded coconut - optional
• 4 eggs
• 1 ½ cups honey
• 1 ½ cups warm liquid coconut oil
• 1 ¼ teaspoons vanilla
• 1 8 ounce can crushed pineapple, un-drained

Preheat oven to 350 degrees.

Combine all dry ingredients together in a large bowl. Add all remaining ingredients and stir until well combined. Pour into un-greased 9x13 inch baking pan and bake for 50 minutes or until tester inserted in center of cake comes out clean. Cool.

Optional Icings:

Cream Cheese Icing

• 8 ounces organic cream cheese
• 4 ounces soft organic butter
• ½ cup brown rice syrup
• 1 tablespoon vanilla extract
• Coconut flour

Cream everything together until well blended and thicken with a few tablespoons of coconut flour.

Coconut Cream Icing

• ½ cup coconut cream concentrate
• ½ cup butter
• ¾ cup honey

Beat all ingredients together and drizzle over cake. Icing will separate if left to sit for long, but can just be re-stirred.

Golden Raisin Icing

• 1 cup chopped golden raisins
• ½ cup chopped dates, soaked with raisins for 1 hour in orange juice, drained
• ½ cup chopped pecans
• ½ cup honey

Beat all ingredients together and spread over warm cake and serve. REALLY GOOD!

Recipe submitted by Amy, Warrior, AL