Carrot-Coconut Birthday Cake Recipe | Valerie Bertinelli | Food Network

Ingredients

• Canola oil cooking spray
• 1 cup coconut flour, plus extra for dusting cake pans
• 1 cup room temperature coconut oil
• 1 cup coconut sugar
• 1/3 cup honey
• 3 large eggs
• 2 cups gluten-free oat flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground ginger
• 1/2 teaspoon baking powder
• One 13.5-ounce can unsweetened coconut milk (about 1 3/4 cups), shaken
• 1 1/2 cups shredded carrots (3 to 4 large carrots)
• 1 cup unsweetened natural applesauce
• 24 ounces cream cheese, at room temperature
• 1/4 cup honey
• 1/4 cup powdered sugar
• 1/3 cup unsweetened coconut cream (skimmed from an unshaken can of coconut milk)
• 1/3 cup toasted coconut flakes, for garnish