Immunity Carrot Cake with Coconut Maple Frosting and Astragalus Root (Vegetarian, Dairy Free, Paleo, Gluten Free)
Ingredients:
For the cake:
- 2 1/4 cup gluten free all purpose flour (we used Bobs Red Mill)
- 2 tbs Astragalus extract powder
- 1/2 cup melted coconut oil
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cardamom
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp pumpkin spice (optional)
- 1 1/2 tsp Himalayan sea salt
- 5 large eggs
- 1 tsp vanilla bean powder or extract
- 1 1/4 cup coconut sugar
- 2 tsp maple syrup
- 2 cup finely grated carrots
- 1/2 cup roughly chopped walnuts for topping
For the frosting:
- 1-2 cans of coconut milk (refrigerated overnight)
- 1/4 cup maple syrup
- 1 tsp vanilla bean powder or extract
Directions:
- Preheat oven to 350 degrees Fahrenheit or 175 celsius
- Spray a 9x6 ( or 9x13) baking dish with coconut oil
- In a large bowl mix together gluten-free flour, astragalus, baking powder, baking soda, cardamom, cinnamon, pumpkin spice, and nutmeg
- In a separate bowl whisk together the eggs, coconut sugar, vanilla, coconut oil and maple syrup. Whisk thoroughly for about 5 minutes
- Mix in dry ingredients then slowly add the carrots until just combined
- Pour mixture evenly into baking dish
- Bake for 30 minutes. Insert a toothpick in the centre, it should come out clean once it’s ready.
- Take out of the oven and let cool for at least 15 minutes
- While cake cools begin making the frosting by opening your can/cans of coconut milk and disregarding the liquid part
- Using a spatula scrape all the hardened coconut cream into a large mixing bowl
- Add your maple syrup and vanilla extract and beat until fluffy and smooth
- Using your spatula gently cover your entire cake with frosting. Sprinkle chopped walnuts on top of the frosting
- Cut, serve and enjoy your Immunity Carrot Cake with Coconut Maple Frosting and Astragalus root!
