what you need
1 1/2 cups lupin flour
1/2 coconut flour
2 large carrots, grated
1 granny smith apple, grated
1/2 cup pecans, chopped
1 cup coconut sugar, firmly packed
3 eggs, lightly beaten
2/3 cup coconut oil, melted and slightly cooled
2 tsp cinnamon
1 tsp vanilla essence
1 tsp baking powder
1 tsp bicarb soda
pinch good quality sea salt
coconut butter icing
1/2 cup coconut butter
2 tbsp honey
1 cup coconut cream (chill the tin in the fridge for about 24 hours beforehand)
1/2 tsp vanilla extract
what to do
Preheat oven to 170°C. Line a loaf tin with baking paper.
Combine lupin flour, coconut flour, pecans, coconut sugar, cinnamon, baking powder, bicarb soda and salt in a large bowl.
Combine remaining ingredients (except the coconut oil) in a separate bowl.
Add melted coconut oil to dry ingredients and mix through gently. Then add the combined grated carrot mixture and fold through gently.
Pour the mixture into the prepared loaf tin. Bake for 40 to 45 mins or until baked through. Remove from oven and leave in tin for 10 minutes. Remove from tin to cool on a wire rack.
To make the coconut butter icing. Place the coconut butter, honey, vanilla and coconut cream (make sure you use the cream that has hardened in the fridge) into a bowl and mix with a hand held blender until smooth. You can also process in a high speed blender or food processor.
Once the cake is cooled, using a clean knife or spatula, smooth the icing over the top of the cooled cake. Sprinkle to icing with extra chopped pecans.
Enjoy!
Adapted from The Lupin Co
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