Carrot Honey Sheet Cake

author: lauraw

created: 2011-06-09 07:45:33

servings: 24


This is best cooled, so make at least 3 hours in advance of any event. Each serving: 240 calories; 7.4 g fat; 42.1 g carbs; 2.1 g fiber; 3.6 g protein.


1.5 cups raisins 3/4 cups apple juice 1.25 cups honey 1 tsp vanilla 3 cups shredded carrots 1/4 cup butter 1.75 cups brown rice flour 3/4 cup sorguhm flour 1/4 cup tapioca flour 1/4 cup flax seed meal 1 Tbsp baking powder 1/2 Tbsp cinnamon 3 eggs _________ 8 oz cream cheese 1/3 cup honey 1 tsp vanilla 1/2 cup shredded coconut ____________________ 1. Take eggs and place in shell in warm water to bring to room temperature. 2. In a food processor place raisins and apple juice. Blend until raisins are at least halved. Place these in a saucepan on stove and heat until just warm, then let sit. 3. Add honey and vanilla to raisins and apple juice. 4. Shred carrots to make 3 cups, about 6 small-medium carrots. Add to raisin-honey mixture. 5. Pre-heat oven to 350 degress. 6. Melt butter in saucepan over low heat. 7. In a bowl, mix flours, flax seed meal, and all other dry ingredients. 8. Whip up eggs in food processor. 9. Mix the butter with raisins and apple juice. Then, add wet ingredients from saucepan to dry ingredients. When well mixed, fold in eggs. 10. Spray 9 x 13 inch casserole dish with cooking spray, add batter. 11. Bake for 40 minutes. 12. While it is baking, blend the cream cheese, honey and vanilla in food processor. Set in refrigerator. 13. Lightly toast coconut. 14. When cake is done, let cool in pan. When mostly cool, cover with cream cheese frosting and top with toasted coconut. If possible, let cool completely before serving.