- 1 1/2 cup unsweetened, finely shredded coconut
- 1/4 cup carrot juice
- 1/2 – 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger pinch of ground cloves
- 1/2 teaspoon vanilla extract
- about 1/8 teaspoon freshly grated nutmeg
- 1/2 teaspoon lemon zest
- 1/2 cup raw walnuts, chopped
- 2-3 tablespoons maple syrup
- 3 tablespoons unrefined coconut oil, liquefied
- pinch seasalt (opt.)
- In a medium bowl combine the carrot juice and shredded coconut. Stir until the coconut takes on a bright orange color.
- Add the remaining ingredients and stir well to combine.
- Press the cake mixture evenly into a loaf or round pan.
- Place in the freezer for 2-3 hours to set. (If you have a dehydrator, you can form the batter into cookies and warm for 6-8 hours at 115 degrees.)
- Serve at room temperature with, if you’re so inclined, a cup of freshly brewed, organic, black coffee! Leftover cake can be stored in the refrigerator, or freezer for longer storage.
