Bob's Red Mill: Celebrate Spring

BOB’S RED MILL SPRING 2019 E-BOOK Instructions CAKE Preheat oven to 325°F. Lightly oil an 8 x 4-inch loaf pan. In a small bowl, combine flour, sugar, baking soda, salt and spices. In a larger bowl, whisk together orange juice and water, eggs, melted coconut oil and vanilla extract. Add dry ingredients and mix well, then fold in shredded carrots. Pour batter into the loaf pan and smooth evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool at least 30 minutes before removing from pan. FROSTING To prepare frosting, carefully drain off all liquid from the chilled coconut milk. Place the chilled solids in a bowl and add honey and orange zest. Whisk until the mixture comes together and is smooth (over-mixing will cause the frosting to break). Remove cake from pan and place on a serving dish. Frost generously with coconut frosting. *NOTES: Zest the orange and reserve before juicing. Makes 8 servings. Ingredients CAKE 3½ cups Bob’s Red Mill® Paleo Baking Flour ¾ cup Bob’s Red Mill® Organic Coconut Sugar 1 tsp Bob’s Red Mill® Baking Soda ½ tsp Salt ½ tsp ground Cinnamon ¼ tsp ground Allspice ¼ tsp ground Nutmeg Juice of one Orange* + enough Water to make 1 cup total 3 Eggs ¼ cup melted Coconut Oil 1 tsp Vanilla Extract 1 cup shredded Carrots (about 2 medium) FROSTING 15 oz can full-fat Coconut Milk, chilled 1 Tbsp Honey 1 tsp Orange Zest* PALEO CARROT CAKE THIS DELIGHTFUL GRAIN-FREE CAKE IS SUBTLY SWEET AND SUPER TENDER, WITH A LUSCIOUSLY CREAMY FROSTING.