Carrot cake with milk kefir cheese frosting
This cake is a delicious snack to enjoy with coffee or tea. Just add melted dark chocolate or milk kefir cheese frosting.
Ingredients and preparation steps
For the cake:
100 ml of maple syrup or honey
50 ml of melted coconut oil
125 g of coconut flour
2 teaspoons of powdered cinnamon
1 teaspoon of powdered ginger
1 teaspoon baking soda
a pinch of salt
4 medium sized grated carrots
teaspoon of fresh lemon juice
1 pineapple ring (1 cm thick, diced)
The amount of ingredients is sufficient for a 19 cm diameter cake pan.
Preheat the oven to 175 °C.
Coat the cake pan with butter and place the baking paper on the bottom.
Whisk together eggs, maple syrup and melted coconut oil. Add cinnamon, ginger, pinch of salt, baking soda, lemon juice and flour. Whisk everything into uniform mixture. Add carrots and pineapple then whisk again with spatula and transfer the mixture to a mold. Bake for about 40 minutes, depending on the capabilities of your oven. Remove the baked cake from the oven, leave it to cool for about 15 minutes, then remove from the mold. Pour the icing over the cooled cake and enjoy! For frosting:
125 g of homemade kefir cheese or cream cheese
75 g of softened butter at room temperature
1 tablespoon of grounded cane sugar
1 teaspoon of vanilla extract
2 tablespoons of coconut flakes
Mix butter and cheese on medium speed. Add sugar and continue to mix until the mixture is smooth and creamy. Add vanilla and coconut flakes to the mixture and whisk everything. Coat the cooled cake or add separately with each sliced slice. Enjoy!