A simple, moist and super flavorful carrot cake. Make with whole ingredients, this cake is refined sugar-free and gluten-free. Recipe for one 20 cm cake.
Preheat the oven to 350°F. / 165°C and grease a 20 cm cake pan (with removeable bottom) with coconut oil.
Remove the solid coconut cream that has risen to the top of the can, and spoon it into a mixing bowl. Using a hand beater, beat the coconut cream, maple syrup and vanilla on high speed until fluffy. The remaining coconut water can be added, a teaspoon at a time, if the whipped cream is too thick. Save the remaining for another use (e.g. smoothies).
NOTE: if the coconut cream is super hard, break it up a little before beating.
Once the carrot cake is fully cooled, frost the cake and sprinkle with finely chopped walnuts, to garnish.
TIP: I usually make the icing once the cake is cooled, otherwise store the frosting in the fridge until ready to use.