This is not the typical carrot cake, it is extra flavorful and moist. I am giving you two different frosting options: a vegan option and a rich, dairy-filled one.
The one with cream cheese in my opinion tastes better but I try to avoid dairy
Ingredients:
1 1/2 cups of almond flour
4 eggs
1 cup of dates (about 25 deglet dates)
1/4 cup of coconut oil
1 tsp of baking soda
2 tbsp of almond milk or coconut milk
1 tsp of vanilla
1 tsp cinnamon
1/2 cup of chopped walnuts
1 cup of fresh crushed pineapple, drained (finely chopped in food processor)
1 cup of shredded carrots
1/2 cup of unsweetened coconut
1/2 tsp of salt
Preparation:
- Preheat oven to 350.
- In a food processor combine the dates, eggs, baking soda, and a cup of almond flour; blend until the dates are dissolved.
- Transfer to a bowl and mix in the rest of the ingredients
- Pour batter in to a greased 8×8 or a round mold and bake for one hour
FROSTINGS:
Option #1, vegan and raw
Ingredients:
1 cup of raw cashews
1 cup of raw macadamia nuts
1 tbsp of vanilla extract
1 tbsp of lemon juice
dates to taste ( I use 15)
4 tbsp of coconut oil
A pinch of salt.
In a high-speed blender, blend all ingredients together until creamy. Refrigerate for an hour and then frost the cake with it.
Option #2
1/2 cup of butter, room temperature
1 cup of cream cheese, room temperature
1 tbsp of lemon juice
3/4 cup of raw honey
Combine all ingredients with a hand mixer until smooth and frost cake
Ultimate Carrot Cake | Paleo Digest July 24, 2012 at 3:44 pm
[...] blogs and sites on the web!Ultimate Carrot Cake My Pure Pantry / Posted on: July 24, 2012My Pure Pantry – This is not the typical carrot cake, it is extra flavorful and moist. I am giving you two [...]
Ashley Austrew July 24, 2012 at 5:49 pm
This looks AMAZING. I can’t wait to try it.
Sean R. September 16, 2012 at 10:41 pm
Made this tonight for my daughters 4yr bday celebration at school where it will be shared with kids who are gluten/dairy intolerant. Pretty darn good. I subbed in a little agave for some of the dates in the raw topping. Time intensive but it’s a good investment.
First Birthday Cake - Edible Harmony January 7, 2013 at 3:51 pm
[...] For other cake ideas try my Pound Cake or my Ultimate Carrot Cake [...]
Michele January 12, 2013 at 11:34 pm
If I use date sugar instead of dates, about how much sugar would it be?
Edible Harmony January 13, 2013 at 9:37 pm
I have never used date sugar before. I would probably just put enough until it tastes sweet, but add a little bit more moisture, like one extra egg or 1/4 cup of coconut milk
Hanim Banim January 13, 2013 at 3:23 am
This cake seems nice in theory but I found it was very wet and took far longer than an hour to cook. It has been in the oven for nearly 2 hours now and still wet, needs more almond flour or something
Edible Harmony January 14, 2013 at 3:45 pm
some times if you over cook it the carrots get mushy. But I will re-test it
Rema January 13, 2013 at 3:48 am
about how many cups of date would 25 equal? i have a bar date paste. any guesses? thanks!
Hanim Banim January 13, 2013 at 10:11 pm
I left a comment earlier about not liking it – which seems to have been deleted. I was going to respond saying it was delicious and with the feedback that using the pineapple I did, made it take a lot longer to cook.
Very nice cake though, so moist
Edible Harmony January 14, 2013 at 3:48 pm
Sorry, it wasn’t deleted. it just took me a while to approve it… I get hundreds of comments everyday from sites trying to sell viagra so I moderate all the comments. I am glad it worked out. Thanks for the input!
No Bake Macaroons - Edible Harmony January 15, 2013 at 10:27 am
[...] other coconut recipes, check my ultimate carrot cake, coconut milk or paleo chocolate [...]
Mary Lisa January 16, 2013 at 5:55 am
In the ingredient list I dont see how much baking powder to use, but in the instructions it says add baking soda and baking powder. ????