Carrot cake with coconut cream

Ingredients:

Carrot and coconut cake

• 1 cup coconut flour + extra for dusting pans
• 1 cup coconut oil at room temperature
• 1 cup coconut sugar
• 1/3 cup honey
• 3 large eggs
• 2 cups gluten-free oat flour
• 2 tsp ground cinnamon
• 2 teaspoons of baking soda
• 1.5 tsp coarse salt
• 1 teaspoon ground ginger
• 0.5 tsp baking powder
• 1 can (400g) unsweetened coconut milk (about 1 3/4 cups), shaken
• 1.5 cups grated carrots (3–4 large carrots)
• 1 cup natural applesauce without sugar
• Cooking spray

Coconut Cream Cheese Frosting

• 700 g of cream cheese at room temperature
• 1/4 cup honey
• 1/4 cup powdered sugar
• 1/3 cup unsweetened coconut cream (skim from the surface of the coconut milk in the can without shaking)
• 1/3 cup toasted coconut flakes for garnish

Preparation:

1. Preheat oven to 350°F (175°C). Spray three 9-inch round cake pans with cooking spray and lightly dust them with coconut flour.
2. Carrot and coconut cake:
   
   In the bowl of a stand mixer fitted with a paddle attachment, combine the coconut oil, coconut sugar, honey, and eggs until creamy. Don't worry if the mixture looks curdled; it will become smooth once you add the remaining ingredients.
3. In a large bowl, combine the coconut flour, oat flour, cinnamon, baking soda, salt, ground ginger, and baking powder. Add half the dry ingredients to the wet ingredients and mix until smooth. On low speed, beat in the coconut milk until smooth, then gradually add the remaining half of the dry ingredients. Turn off the mixer and scrape down the sides of the bowl to ensure all ingredients are combined. Add the carrots and applesauce. Divide the batter among the prepared pans.
4. Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 25 minutes. Let cool in the pan for 10 minutes.
5. Run a knife around the edge of the pan, then invert the cakes onto 2 wire racks. Let cool completely. Handle the cakes carefully, as they are very delicate.
   
   Coconut Cream Cheese Frosting:
   
   In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese, honey, powdered sugar and coconut cream on high speed until fluffy.
6. Place one cake layer on a cake stand (at least 25 cm). Spread a quarter of the frosting on top and spread it to the edges. Place another cake layer on top and cover with another quarter of the frosting. Place a third cake layer and spread a third quarter of the frosting over the entire cake as a base layer. Refrigerate the cake for at least 30 minutes, then cover with the remaining frosting. Sprinkle with coconut.