2 ¼cupsGluten Free All Purpose Floursifted, I use this brand
Cream Cheese Icing
¼cupcream cheesefor dairy free try this brand
2 ½cuppowdered sugar
3tbspcoconut milkor any milk is fine
Set oven to 350 degrees F and grease a 9” bundt pan.
Combine sugar and coconut oil and mix on med, then add apple sauce until well combined.
Add eggs one at a time while mixing on low.
Add coconut extract and mix on medium for 30 seconds.
Sift all dry ingredients into a seperate bowl. Then slowly add to mixer, scraping down the sides as you go until a stick dough forms.
With a spatula, fold in carrots and coconut (batter will be sticky).
Scrape batter into bundt pan, smoothing out so that it is evenly distributed in the pan.
Bake for 50-55 minutes.
While it bakes whisk all the wet icing ingredients together, then sift the powdered sugar in whisking until smooth.
Let the cake rest in the pan for a minimum of 10 minutes (this will help release it from the pan). Turn the pan over on a platter gently and pull pan off slowly, using a butter knife to help remove any stuck portions if needed.
Cool cake completely before icing.
This can be prepared the night before, just wrap the cooled cake in plastic wrap and ice before serving.