3 cups flour: 1 cup coconut flour, 1 cup rice flour and 1 cup tapioca flour or 1 cut chestnut flour
1 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 jar apple pure
1 jar pear pure
1 1/2 cups vegetable oil or grape seed oil
1 1/2 teaspoons vanilla extract
1 cup shredded carrots
1 cup coconut milk
1 can chilled coconut cream (chill for 1 day in the fridge)
3/4 cup powdered sugar


Preheat oven to 350°. Whisk together flour, sugar, salt, baking soda and cinnamon in a large bowl; add apple and pear pure and oil, stirring just until dry ingredients are moistened. Stir in vanilla and shredded carrots. Spoon batter into a well-greased (with coconut oil) round cake pan.


Bake at 350° for 50 minutes or until a wooden pick inserted in center comes our clean.

Remove the coconut cream or milk from the fridge. Place hardened cream in your chilled mixing bowl and beat for 30 seconds with powdered sugar until creamy.

Spread coconut frosting over the cake once it has cooled. Decorate to your liking.


I used the following recipes for inspiration: Hummingbird Cake and Coconut Whipped Cream




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