Candied Maple Pecan Carrot Cake

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Candied Maple Pecan Carrot Cake 1/2 cup coconut oil 1/2 cup honey 1/2 cup coconut sugar 5 eggs 3 cups almond flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons kosher salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 3/4 cup shredded, unsweetened coconut 3 cups grated carrots (about 2 large carrots) 3/4 cup raisins or chopped dates 3/4 pecans, toasted and chopped Preheat oven to 325 and grease two round cake pans. Using a mixer blend oil, honey, and coconut sugar. Add one egg at a time fully incorporating after each egg. In a bowl stir together flour, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to the batter a little at a time using a mixer. Beat until well blended. Stir in coconut, carrots, raisins, and pecans. Divide batter between the cake pans and bake for 35 minutes. Allow cakes to cool in the pan, and then cool completely on a rack. Maple Candied Pecans 2/3 cup maple syrup 1/2 cup pecans, toasted and chopped 1 tbsp dairy free butter/coconut oil Bring maple syrup to a boil over medium high heat. Swirling around the pan, careful not to burn the syrup. Allow to bubble for about 3-4 minutes until a small amount dropped in a glass of ice water forms a hard ball. Stir in dairy free butter and pecans. Spread out on parchment to cool. Once hardened chop nuts and set aside. Maple Cream Cheese Frosting 16 oz cream cheese 8 tbsp dairy free butter or grass fed butter Maple syrup to taste Using room temperature cream cheese and butter blend with a hand mixer till smooth. Slowly add maple syrup and blend. Frost cooled cakes and sprinkle candied pecans on top. Enjoy! This plate was made by: A Thoughtful Bite Indian River County Ashley Kennedy Posted: 2016-06-01 16:21:57 Make a Plate Inquire About This Plate Name Email Phone Comments