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
edibleharmony.wordpress.com 