Desserts · Vegetarian

Ultimate Carrot Cake


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

20 thoughts on “Ultimate Carrot Cake

  1. 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.

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  2. 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

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  3. 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

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    1. 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!

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  4. I baked this cake tonight. Doubled the recipe and baked in two 8″ rounds. I made a two layered birthday cake for my daughter. It turned out perfect. I baked on 350 and took the cake out at 40 minutes though I think I could’ve removed it at 30-35 minutes. I also wish I put parchment paper on the bottom of the pans for easier removal. I also tripled the frosting and had plenty left over and enough to frost between the layers. I am very pleased with the recipe. Thank you!!

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