As promised here is the icing to go with the carrot cake!
Creamy Coconut Icing
- 1/2 cup dripped SCD yogurt Use about 1 cup of yogurt and allow it to drip through a coffee filter for about 12 hours and this should yield about 1/2 cup of dripped yogurt
- 1/2 cup coconut butter
- 1/2 cup coconut oil or butter
- 1/3 - 1/2 cup honey Depending on your sweet tooth
- 1 tsp vanilla
Combine all ingredients into a glass bowl and blend with a hand blender until well combined and all chunks have been removed
Ice cake with icing!
** To make the icing dairy free you could simply increased the amount of coconut butter and oil by 1/4 cup each (will taste more coconuty)
Keep any extra icing in the fridge. And try not to eat it straight from the jar! (I may have done this on a few occasions... )