Carrot Cake with Coconut Flour

• ½ cup raisins
• 1 cup filtered water
• 2 tablespoon flax meal with 6 tablespoons water (mix and allow to stand about 10 minutes)
• 1 scant cup Rapadura sugar
• 4 large eggs
• 1 ¼ cup coconut oil, melted
• ¼ cup honey
• 1 teaspoon vanilla
• 1 teaspoon apple cider vinegar
• 2 cups coconut flour
• 1 teaspoon cinnamon
• 1 teaspoon Himalayan salt
• 2 teaspoon baking soda
• 2 cups grated carrots
• 1 cup shredded coconut
• 1 cup chopped nuts (optional)

Put raisins and water into a small pot and bring to a boil, then reduce heat to low, cover pot and simmer while preparing cake batter or until raisins are soft and swollen.

Mix flax meal and water and allow to stand about 10 minutes before mixing into batter.

Butter and flour a 9x13 baking pan.

Beat Rapadura and eggs until smooth and light (3-5 minutes with electric mixer on medium-high speed). Add flax meal and water mixture and beat well. Add oil, honey, and vanilla, and beat until well blended. Add raisins with the simmering water and apple cider vinegar and mix well. (If desired, use a hand blender to puree the raisins into the mixture for a smoother cake.)

Add the coconut flour, cinnamon, salt, and baking soda, and blend well. Add grated carrots, coconut, and optional nuts and blend well.

Pour batter into the prepared cake pan and spread evenly. Preheat oven to 350 degrees (the rest time for the batter while the oven is preheating will help with rising). Bake for 50 - 60 minutes, until toothpick in center comes out clean and center is as firm as the edges of the cake.

Optional icing:

• 2 cups softened cream cheese,
• ½ cup butter
• 1 tablespoon vanilla extract
• ½ to ¾ cup raw honey or maple syrup

Beat ingredients together with an electric mixer until smooth and frost cake.

This makes a nice dessert or can be used as a breakfast or snack bread.

Recipe submitted by Jenny, Vancouver, WA

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