Grain-free Gluten-free Carrot Cake with Cream Cheese Frosting

I recently had an emergency appendectomy.  Which in real life translates to, wow, I wasn't expecting to be knocked off the face of the earth for a week and a half!  It also meant that I didn't eat a real meal for over a week - it was kefir smoothies and broth and kefir smoothies and broth, then a graduation to scrambled eggs and mashed potatoes.  I wasn't eating, but my belly was all blown up like I'd just had a baby.  You know, kind of like torture.

What was I craving during this time?  None other than carrot cake.  My Grandma Lou undoubtedly made the best carrot cakes ever, and I often requested them for my birthday growing up.  It's been years since I had even a piece of a carrot cake!  The comfort of this dish was needed, however, and a little over a week after surgery, I used some of my precious energy to whip this up.  It didn't disappoint!

Using the base recipe for coconut flour muffins found on Homemade Mommy's site, I added lots of carrot cake flavor and texture plus an easy homemade cream cheese frosting.  This is grain free and can easily be nut free as well.

COCONUT FLOUR CARROT CAKE

6 eggs
6 T. coconut oil, melted
3/4 c. coconut flour
1/2 t. salt
6 T. raw honey or maple syrup
3/4 t. baking powder
3/4 t. baking soda
2 t. vanilla extract
1 T. cinnamon
2 T. pumpkin pie spice
1/2-3/4 c. mashed pumpkin, sweet potato, or carrot
1 1/2 c. grated carrot (about 3 medium carrots)
1/4. c. walnut pieces (optional)

Start by preheating your oven to 350 and setting out the cream cheese and butter you'll need for the frosting (see recipe below).

In large mixing bowl, lightly beat eggs.  Add remaining ingredients except grated carrot and walnuts, and mix until well combined.  Fold in the grated carrots and walnuts, and pour into well-greased 9x13 inch sheet cake pan.  Bake at 350 for 20-25 minutes or until toothpick inserted in center comes out clean.

Allow to cool, then spread with frosting.  My family will eat this cake at room temperature, but we also really love it after it's been in the refrigerator overnight!

CREAM CHEESE FROSTING

8 oz organic cream cheese, softened to room temp
4 oz butter, softened to room temp
2-3 T. maple syrup

Add all three ingredients to a medium mixing bowl.  Use electric hand beater and whip into a creamy consistency (about 1 minute).  Bet you could also do this in a Vitamix.  :)

Enjoy!