Carrot Pudding Cake with Streusel Topping

This holiday cake can either be served for breakfast with a cup of coffee or tea, or as a dessert with maple rum sauce drizzled over each serving.  The cake is based on a carrot cake recipe by Kelly Brozyna from The Spunky Coconut blog.

Ingredients for the cake:

coconut oil for greasing the pan

4 large eggs at room temperature (cold eggs harden the coconut oil)

3 cups grated carrots (I use a food processor)

1/3 cup almond milk or another dairy-free milk

1/4 cup plus 2 tablespoons maple syrup

1/4 cup coconut oil, melted and then cooled slightly

1/4 teaspoon vanilla liquid stevia

1/4 teaspoon sea salt

2/3 cup coconut flour, sifted

1/4 cup arrowroot starch/flour

1 teaspoon baking soda

1 tablespoon ground cinnamon

1/4 teaspoon ground allspice

1/4 cup raisins

1/4 cup dried cranberries

1/4 cup chopped dried apricots

Ingredients for the streusel topping:

1/2 cup chopped pecans or walnuts

3 tablespoons coconut sugar

2 tablespoons coconut oil, melted

1 tablespoon coconut flour

1 teaspoon ground cinnamon

Directions:

Preheat the oven to 325 degrees.  Grease a 9-inch springform pan (or I use a very large round clay dish) with coconut oil.

In a bowl, beat the four eggs.  Add the carrots, milk, maple syrup, coconut oil, stevia and sea salt.  Stir until combined.

In a smaller bowl, combine the coconut flour, arrowroot, baking soda, cinnamon and allspice.  Stir the dry ingredients into the wet ingredients.  Add the raisins and dried fruit.  Spread the batter into the greased pan with a spatula, and smooth out the top.  

In a small bowl, combine the ingredients for the streusel.  Sprinkle the streusel topping over the cake and press down gently.

Bake the cake for about 45-50 minutes.  Cool completely before slicing and serving.