Birthday cake!

Tom and I had a birthday yesterday, so we made the GAPS - legal homemade pizza and I found a carrot cake recipe that with a bit of tweaking was also mostly GAPS-legal (-baking powder).  We liked it, so I am including the recipe below!

Carrot Cake
1 cup coconut flour
1/2 cup coconut oil, melted (or could use ghee)
1/2 cup coconut cream / milk
12 eggs
1 tsp vanilla
2/3 cup honey
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp baking powder
2 cups grated carrot
1/2 cup nuts, chopped

Combine melted oil (or ghee), coconut cream, eggs and vanilla.  Add honey and mix again.  Combine coconut flour with baking powder, salt and spices.  Whisk into batter until there are no lumps.  Fold in carrots and nuts.  Pour batter equally into 2 greased 8 or 9 inch layer cake pans (I used a flower-shaped 12" round pan).  Bake at 350 for 35-40 minutes or until knife inserted into center comes out clean.  Cool for a few minutes, remove from pan (this cake holds together well and slipped right out of the pan for me - no sticking).  Allow to cool completely, then frost.

Frosting
1 quart whole milk plain yogurt
2 Tbsp honey
1 tsp vanilla

Fasten cheesecloth over the mouth of a jar with a rubber band, allowing some to hang into the jar to make a "pouch" for the yogurt to be poured into.  Pour yogurt into jar and allow to sit for a day - this will cause the whey to drip into the jar (save for fermenting foods!), and the yogurt left in the cheesecloth pouch is a cream cheese like substance.  You may have to do this a few times to get the whole quart through and have enough "cheese" for frosting the cake.

Spoon out the cream cheese into a small mixing bowl, add honey and vanilla and stir.  Frost cooled cake.

I also sprinkled some coconut over the top and decorated with a few pecans.  Enjoy!