Tropical Carrot Cake

🧂 Ingredients

• 2 cups almond flour
• 1 cup rolled oats
• 2 tbsp arrowroot starch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tbsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 1/2 cups coconut palm sugar
• 3/4 cup avocado oil
• 4 large eggs
• 1 tbsp vanilla extract
• 2 cups shredded carrot
• 1 1/2 cups crushed pineapple
• 1 cup shredded coconut

  unsweetened
• 1 cup chopped pecan
• 16 ounces cream cheese

  room temperature
• 3/4 cup powdered sugar
• 2 tsp vanilla extract
• 3 tbsp unsalted butter

  room temperature

Instructions

• 1 Preheat oven to 350°
• 2 Prepare two 8" round cake pans by spraying with non-stick spray (I used coconut
  oil spray) and lining the bottom with parchment paper.
• 3 Place rolled oats in a high speed blender or food processor and process until
  they are a fine powder. Set aside.
• 4 In a medium bowl combine almond flour, oat flour, arrowroot, baking powder and
  baking soda, and spices. Whisk to combine.
• 5 Using an electric mixer, beat sugar and avocado oil for one minute until well
  combined. Add eggs one a at a time, beating well after each addition. Beat in
  vanilla.
• 6 Beat in the flour and spice mixture and mix until well combined.
• 7 Using a wooden spoon [https://abraskitchen.com/sgel] add carrots, nuts, coconut,
  and crushed pineapple to the bowl, stir well.
• 8 Divide batter between two pans.
• 9 Bake in oven for 30 minutes or until a tester inserted into the center of the
  cake comes out clean.
• 10 Cool in pans on wire rack for one hour. Run knife around edge of pans to loosen
  cakes. Turn cakes out onto racks and cool completely.
• 11 Using an electric mixer, combine cream cheese, butter, vanilla extract and
  powdered sugar, beat until well combined and silky smooth. Add oat milk (or
  regular milk) by the tablespoonful until you reach desired consistency. Should
  be thick and spreadable. (I used 2 tbsp of oat milk).

Nutrition Info