Ingredients

• 3 1/2 cups Paleo Baking Flour
• 3/4 cup Organic Coconut Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 tsp Ground Cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp Ground Nutmeg
• Juice of one Orange plus enough Water to make 1 cup total
• 3 Eggs
• 1/4 cup melted coconut oil
• 1 tsp Vanilla Extract
• 1 cup Shredded Carrots about 2 medium

• 15 oz can Full-Fat Coconut Milk chilled
• 1 Tbsp Honey
• 1 tsp Orange Zest

Instructions

1. Preheat oven to 325°F; lightly oil an 8 x 4-inch loaf pan.
2. In a small bowl, combine flour, sugar, baking soda, salt and spices.
3. 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.
4. Pour batter into the prepared loaf pan and smooth evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
5. Let cool at least 30 minutes before unmolding and frosting.
6. 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 (overmixing will cause the frosting to “break”).
7. Unmold the cake and place it on a serving dish. Frost generously with coconut frosting.