2 cups Purple Mountain Sorghum Flour
1 cup Purple Mountain Oat Flour
½ cup tapioca starch
3 Tbsps ground flax or chia seed
1 ¼ tsp baking soda
1 tsp each: baking powder, sea salt, xanthan gum, ginger
1 Tbsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¾ cup chopped pecans
½ cup dried cranberries
½ cup shredded coconut
2 ½ cups grated carrots
2 cups almond milk
¼ cup safflower oil
2 tsp vanilla flavoring
1 ¼ cup maple syrup
Directions:
- Preheat oven to 350F
- Grate carrots and grind flaxseeds, set aside. Grind oats in coffee grinder or Vitamix
- In a medium sized mixing bowl, combine all of the dry ingredients through shredded coconut and the grated carrots. Stir until well combined. Mix in remaining wet ingredients
- Pour into floured and greased 9×13” pan or 2 9” round cake pans. Bake for 25-30 minutes
Maple-Pecan Frosting
Makes enough to frost 9×13”; double recipe for two 9” cakes.
Ingredients
1 cup pecans
¼ cup pitted dates
¼ cup maple syrup
Cream from 1 can of coconut milk – To obtain cream, chill can for a couple hours in the fridge, then open can and scoop out ONLY the firm cream at top of can
2 tsp vanilla
Dash of salt
Directions:
- Scoop the cream off the top part of the can of coconut milk into blender; Reserve the coconut water for other uses
- Add all other ingredients and blend until smooth
- Pour into bowl and refrigerate for 3-4 hours or until thickened