Gluten-Free, Dairy-Free, Serves 8
- 2 large carrots grated
- 3/4 cup coconut sugar
- 1/2 cup vegan butter
- 2 eggs
- 3/4 cup coconut flour
- 1/4 cup almond flour
- 1 tsp baking soda
- pinch of sea salt
- 1 tsp cinnamon
Topping:
- 4 Tbsp vegan butter
- 1/2 cup coconut flour
- 1 tsp cinnamon
- 1/2 cup brown coconut sugar
- pinch of sea salt
Directions:
Preheat the oven to 350 degrees F. Peel and grate the carrots. Use a food processor for ease. The ending yield should be about 1 1/2 cups. Whisk the sugar, melted butter, and eggs. Stir in the carrots. Add the flour, baking soda, salt, and cinnamon. Mix until just combined. The batter will be thick. Prepare the topping by mixing all the ingredients together to form a sandy texture. Spread the batter into a pre-treated 9-inch round baking pan with a non-stick option of choice. Sprinkle with the topping and bake for 30 minutes or until the center is just set. Top with honey butter.