1 can full fat coconut milk, refrigerated overnight
1 tablespoon maple syrup
Cinnamon for garnish
Instructions
Refrigerate your can of coconut milk overnight (or skip this step and make my small batch cream cheese frosting recipe, linked below the next photo).
Preheat the oven to 350 degrees.
Using the shredder attachment of a food processor, shred one pound of carrots (you can buy pre-shredded carrots too, and chop finely).
Mix all ingredients for the cake into a bowl until combined.
Separate the batter into 4 small ~6" greased cast iron skillets, filling a bit over halfway, or one 13 x 9 pan, and bake for 20 minutes. Check doneness at this point and bake for another 5 minutes if necessary.
Carefully remove the can of coconut milk from the fridge and open the top (do not invert the can). You will be able to scrape off the coconut cream from the top. Reserve the coconut milk below for another use.
Whip the coconut cream with a whisk for a few minutes until light and fluffy. You can also do this with a hand mixer. Add in maple syrup to taste, and then spread on cooled cakes.
If you want a layer cake, let the cakes cool and then stack one skillet cake onto another. You will get two cakes this way - or go big and you could do 4 layers!
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/07/16/skillet-carrot-cake-coconut-cream-icing/