Carrot Cake 5. October 2011 William Davis (14) This is among my favorite recipes from the Wheat Belly book. I reproduce it here for those of you who read the Kindle or audio version and therefore didn't get the recipes.I made this most recently this past weekend. It was gone very quickly, as even the 13-year old gobbled it up.(I reduced the sour cream in this version from 8 to 6 oz to reduce cooking time. Also, note that anyone trying to avoid dairy can substitute more coconut milk, i.e., the thicker variety, in equivalent quantities.)Makes 8-10 servings Ingredients:Cake:2 cups carrots, finely grated1 cup chopped pecans1 cup coconut flour1 tablespoon ground flaxseed2 teaspoons ground cinnamon1 teaspoon allspice1 teaspoon nutmeg1 teaspoon baking powder2 tablespoons freshly grated orange peelSweetener equivalent to ½ cup sugar (e.g., 4 tablespoons Truvia)½ teaspoon sea salt4 eggs1/2 cup butter or coconut oil, melted2 teaspoons vanilla extract½ cup coconut milk6 ounces sour creamIcing:8 ounces cream cheese or Neufchâtel cheese, softened1 teaspoon lemon juice1 tablespoon Truvía or 1/8 teaspoon stevia extract powder or ¼ cup SplendaPreheat oven to 325° degrees F. Grate carrots and set aside.Combine coconut flour, flaxseed, cinnamon, nutmeg, baking powder, orange peel, sweetener, and salt in large bowl and mix by hand.Put eggs, butter or coconut oil, vanilla coconut milk, and sour cream in mixing bowl; mix by hand. Pour liquid mixture into dry pecan/coconut flour mixture and blend with power mixer until thoroughly mixed. Stir carrots and pecans in by hand with spoon. Pour mixture into greased 9- or 10-inch square cake pan.Bake for 60 minutes or until toothpick withdraws dry. Allow to cool 30 minutes.Place Neufchâtel cheese in bowl. Add lemon juice and sweetener and mix thoroughly. Spread on cake.