I have been promising to make my hubbie a carrot cake, and it was the perfect test run for the Coconut Oil and Butter Ghee Spray. I am pleased to say it did not disappoint! The carrot cakes popped right out of the pan after a quick run around with a knife, with alot less fuss and muss than the paper towel/butter method. (I did line my pans with a piece of parchment on the bottom, a bit of extra insurance that I would have used with plain old butter as well!) I am impressed and look forward to trying many more things with this spray!
For the hubbie-promised carrot cake, I used my tried and true Grain Free Coconut Flour Carrot Cake Muffin recipe, and simply doubled it. I baked it in two greased and lined 8 inch round pans, for 50 minutes at 375F. (note the increased temp and time from the muffin recipe!) For the icing, I used 2 tubs of Western plain creme cheese, and added 2 tbsp of Cocovie Vanilla Coconut Jam, and 2 Tbsp of coconut sugar, blended well in my stand mixer. The cake was amazing, to say the least, a definite keeper!
|The first slice, just waiting for a fork!|
|Ready to bake!|