Happy Easter everyone!! What better way to celebrate the Seattle sun than with a delicious cake for Easter brunch. A member of the family recently enrolled in cooking school so this was the year for me to take a back seat in the kitchen and a prime seat on the patio with a mimosa and let someone else do the work!
But, a chef can’t QUITE sit still that long so I whipped up a breakfast cake recipe, keeping in mind the diet of our Paleo host and hostess and I have to report that it turned out to be a delightful little post-brunch treat.
I was positive that our new chef would do just fine filling our stomachs with the main course so we needed a festive cake that was just a tad sweet, had a nice moist yet crunchy texture and a flavor that was both rich and light to satisfy the last few remaining bits of space in our brunch-ers stomachs. This cake did the trick! I wasn’t sure how it would turn out, since my recipes are comprised of a little of this and a handful of that but the measurements below are rough estimates.
Notes: If it feels a bit dry, add more applesauce or soy milk. A bit too wet opt for more coconut or a dash more flour. With the glaze, keep the mindset that less water is better! It’s easier to add more water than have a half batch of glaze leftovers.
I did a bit too much and wound up with a half bowl of glaze! Above all else, pour another mimosa and have a wonderful day!!
Spiced Carrot Cake w/ Walnut Coconut Glaze (Paleo)
- 1/2 c apple sauce
- 1 c coconut flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs
- 3/4 c packed light-brown sugar
- 1/3 c soy milk
- 2 c shredded carrots
- 1/3 c unsweetened coconut
Glaze & Topping:
- 1/3 c unsweetened coconut
- water (as much as needed)
- chopped walnuts
Directions
- Preheat oven to 350 degrees. Spray an 8inch round cake pan with Pam or Misto with Canola oil.
- In a medium bowl, whisk flour, baking soda, cinnamon, and salt; set aside.
- In a small bowl, whisk eggs, sugar, applesauce and soy milk until smooth.
- Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
- Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up.
- Transfer to cake pedestal, and sprinkle with crumbled walnuts
- Make glaze and drizzle over the top of the cake and walnuts or dust with confectioners’ sugar.