Carrot-Coconut Birthday Cake Recipe | Valerie Bertinelli

Name: Carrot-Coconut Birthday Cake Recipe | Valerie Bertinelli
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

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This Carrot-Coconut Birthday Cake recipe is a sweet, indulgent treat worth baking from scratch. Easy steps and incredible flavor. Get the full recipe today.

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Stand mixer
Cake stand
Cake pan
Cooling rack
Offset spatula
Oven
Mixing bowl
Whisk
Paring knife
Spatula
Toothpick

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