Gluten-free, dairy-free (optional)
Absolutely everyone will like a delicious and tender carrot cake with coconut cream, prunes/raisins, and walnuts. This past year, a grain-free version, was a huge hit.
I certainly could not pass by and here it is – the perfect carrot cake! Lush biscuit with the addition of nuts in a layer, and all this splendor under a coat of coconut cream!
Carrot cake is a new discovery for me. This is by far my favorite of all my recipes.
If you are allergic to nuts, then you cannot add them to the dough, and even kids will not be able to rightfully appreciate such an additive, so if you are making this cake for kids, then it is better to exclude nuts.
That’s it, I won’t write anything else! Let’s make carrot cake.
- 5 Сarrots, peeled and shredded
- 0.5 cup Pure Maple Syrup
- 3/4 cup Coconut Flour, sifted
- 1 Tbsp ground Cinnamon
- 1 tsp Baking Soda
- 1 tsp baking powder
- 1 tsp Sea Salt
- 10 Pastured Eggs
- 5 Dates (Medjool)
- 1 Tbsp Pure Vanilla Extract
- 1 cup Organic Coconut Oil, melted
- 2 cup coconut whipped cream or cheese cream frosting
- 1 cup Organic Walnuts, easy to omit
- Grate carrots in a food processor.
- Preheat the oven to 350°F.
- Add sifted coconut flour, cinnamon, salt, and baking soda to a bowl.
- Make a date mixture with dates and one tablespoon of maple syrup.
- Blend eggs, vanilla, melted coconut oil, maple syrup, and date mixture.
- Add dry ingredients to wet and blend.
- Mix in carrots.
- Grease two 9-inch cake pans with coconut oil.
- Line pans with parchment paper – Bake for 35 45 minutes.
- Test center with a toothpick – if it is clean – the cake is ready.
- Remove cakes from the oven and cool.
- Frost cake with cream cheese frosting, garnish with walnuts and serve.