1 cup finely shredded carrot, tightly packed (about 2 large carrots)
½ cup coconut oil
½ cup honey
½ cup cocoa (preferably Dutch cocoa but either way works)
½ cup peanut butter or almond butter (I used peanut butter).
¼ cup coconut flour
2 teaspoons vanilla extract
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon gelatin
Grease a 6-9 inch springform cake pan with olive oil OR line 12 muffin holes with muffin liners (you can also just grease the muffin holes and skip the liners, as I did). Preheat the oven to 375 degrees F.
Peel and grate the carrots. You can use either a food processor or a hand grater.
Measure the grated carrot. It should measure one cup, tightly packed.
Put the honey and coconut oil into a small saucepan and melt on medium low.
While the honey is melting, in a medium sized bowl beat the eggs on high until frothy and light colored (about a minute).
Add the grated carrot, cocoa, nut butter, coconut flour, vanilla extract, baking powder, and gelatin.
Beat until fully combined.
While beating slowly, pour in the melted honey and coconut oil and beat until incorporated.
Pour into the cake pan or spoon into the cupcake holes.
Bake at 375 degrees F for about 30 minutes for a cake and 20-25 minutes for cupcakes. A good way to gauge doneness is to watch the top. When the top is set and you can’t see any raw batter in the center, the cake is done. Feel the tops. If they feel set yet still bouncy and soft, the cake is done. If you still aren’t sure, insert a toothpick or knife into the center of the cake. If the knife/toothpick comes out with streaks on it, the cake isn’t done. If there’s nothing on the knife or just a few crumbs and small streaks, the cake/cupcakes are done.
Remember that underdone can still be saved by a little more cooking but you can’t fix an overdone cake, so it’s better to have an underdone cake than an overdone one. Keep in mind the fact that the cake will continue cooking for a little while after you remove it from the oven.