The beauty of this carrot cake is how well it bakes. When you are baking AIP desserts you almost expect the center to be gooey. And no one wants a gooey center to their cake..;( This cake is very moist but not gooey and after being refrigerated for only an hour or so it was very firm and a great texture. This is one of those desserts that I don't think people would even know it is AIP.
Another thing I would like to mention here is, I personally have struggled with the coconut whipped cream and I know I am not the only one. Mine never really would get stiff. Every time I made it I ended up with a semi runny version of whipped cream. That is why I added the arrowroot starch, it is amazing! You will have a very stiff whipped cream, stiff enough for frosting! If it is not stiff enough just slowly add more 1/2 tsp at a time. ;))
1 cup tigernut flour (Order Here)
1/2 cup arrow root flour (Order Here)
3 tbs coconut flour (Order Here)
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon salt
2 tablespoons lemon juice
1/4 cup full fat coconut milk
1/4 cup applesauce
1/3 cup maple syrup
1/3 cup melted & cooled coconut oil
1 cup raw shredded carrots (75 grams)
2 gelatin eggs (Recipe Here) (Order Here)
1 can full fat coconut milk
1 tbs honey
1/2 tbs arrowroot flour (to thicken up the whipped cream) (Order Here)
Before adding tiger nut flour to your dry mix throw it into your spice or coffee grinder and grind it until fine. Trust me if you don't you will end up with hard little shell like pieces in your cake. You don't want these hard little grains in your baked goods! Mix together all dry ingredients, in a separate bowl mix together all wet ingredients. Blend wet and dry ingredients together. Pour into pan. Bake for 18 min and then set a lose piece of aluminum foil on top and bake for another 15 min. Test with a toothpick. If it does not come out completely clean, bake another 2 min. Continue this until toothpick comes out clean. Remove from oven and set aside to cool. Once it is cool turn it over on a wire rack and allow to completely cool.
Frosting: Place a can of full fat canned coconut milk in the fridge overnight or place it in the freezer for about 15-20 min. The heavy cream will separate from the clear liquid. Carefully open the can and scoop off all the heavy cream on top and place into a bowl. Try to get as little of the clear liquid as possible. Add 1 tbs of honey and 1/2 tbs of arrow root powder and whip until stiff peaks form. Place in the refrigerator until you are ready to frost the cake.
After frosting the cake you can top it with toasted coconut flakes or finely shredded carrots and cinnamon. Enjoy!