Carrot Cake with Coconut Frosting
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Happy Easter lovelies!
I couldn’t resist but to bake a new glutenfree, vegan and histaminefree carrot cake for this wonderful holiday!
This carrot cake with coconut frosting is perfect for a family get together! It’s super moist, sweet and has the creamiest and most delicious coconut frosting! I almost ate the whole frosting before I even covered all the cake.
I thought it would be fun to already cut the into slices but you can basically use any cake tin, you prefer.
Tag me in your easter table picture with @nathaliescuisine and use #nathaliescuisine. Would love to see my cake on your tableJ
xx
Nathalie
INGREDIENTS
Method:
Place the can of coconut cream in the fridge overnight! This step is super important, otherwise you won't get a nice frosting.
Preheat the oven to 180°C and line a casserole dish (or cake tin, whatever you prefer) with baking paper. Place all the ingredients for the cake into a large mixing bowl and stir well until all the ingredients are blended. Pour the batter into your cake tin/lined casserole dish and bake for 35-40 minutes. Let the cake cool off completely before frosting, otherwise, the frosting will melt. You can chill the cake in the fridge.
For the frosting, place the coconut cream into a bowl. Make sure to only use the hardened coconut cream on top and just a bit of the liquid in the bottom and not all the bottom. Add the rest of the ingredients and mix with a handmixer until creamy. Frost the cake and serve with some shredded carrot, coconut or/and fresh fruits on top.