Carrot Cake with Cinnamon Coconut Whipped Cream

Makes a 9-inch cake

• 2 C whole wheat flour

• 1 tsp baking powder

• 1 tsp baking soda

• 2 tsp ground cinnamon

• 4 large eggs

• 1/4 C almond milk

• 1 tsp vanilla extract

• 1 C coconut sugar

• 1 C brown sugar

• 1 C avocado oil or other neutral oil of choice

• 3 C finely shredded carrots

Cinnamon Coconut Whipped Cream

• 2 cans of coconut milk, refrigerated overnight

• 2 tsp vanilla extract

• 2 tbsp coconut sugar

• 1 tsp ground cinnamon

Instructions

Preheat the oven to 350°F. Grease a 9-inch springform cake pan with oil and dust it with flour. Set it aside.

Next, sift together the whole wheat flour, baking powder, baking soda, and cinnamon in a medium bowl. Set aside. In the bowl of an electric stand mixer, beat the eggs, almond milk, vanilla, coconut sugar, and brown sugar until smooth. Slowly beat in the oil. Next, slowly mix in the dry ingredients. Finally, add in the three cups of finely shredded carrot and stir to combine.

Pour the batter into the prepared cake pan and place in the oven. Cook for 60 minutes or until a knife comes out of the center of the cake clean. Let the cake cool completely.

While it is cooling, make your Cinnamon Coconut Whipped Cream. The coconut milk should have separated into two layers. Carefully scoop the hard white layer on the top into a mixing bowl of an electric stand mixer. Set the other watery part aside for later use or discard. Next, add the coconut sugar, vanilla extract, and cinnamon. Blend together in a standing mixer on medium-high until smooth and creamy. If the cake is cooled completely, spread the Cinnamon Coconut Whipped Cream on top of the cake in an even layer. Enjoy a slice right away or place the cake in the fridge so the whipped cream can harden a bit. This will make its consistency more like frosting. Take it out of the fridge when you are ready to have a slice.