We have been enjoying this cake recipe for a couple of months. My daughter made it early in February and since then, the demand for it has been high in our family. Oh, birthday coming up? Carrot Cake! Oh, it’s Saturday? Carrot Cake! We all love it.
This is an easy recipe to make, the hardest part is waiting for the shredded carrots to marinate in maple syrup for an hour before baking! Let’s get started!
Here’s the class photo with a couple of hold outs. (I forgot them in the original lineup!)
First thing you want to do is pit the Medjool dates (it’s easy!), add the water and nuke them. The second thing to do is grate the carrots and marinate them. After you get that going the rest is…cake!
The original recipe calls for mashing the dates and water with a fork until a paste forms. I take a much simpler way. Nuke the dates and water, put them into your food processor, add the tiny amount of syrup, and voila, date paste. Clean the food processor because now you’ll need it to grate the carrots. Once that’s done, pour all that liquid gold maple syrup into the bag stuffed with grated carrots. Please don’t use any fake maple syrup; you CAN tell the difference, trust me on this.
I get my dry ingredients together at this point. When you use coconut flour for the first time, you’ll see that it isn’t ‘fine’ like wheat flour. Sifting this along with the baking powder, cinnamon, and salt will make it less ‘clumpy’.
Now for the wet ingredients…wow, 10 eggs! Yep, that’s how I roll.
In a large bowl, place all the eggs, melted coconut oil, vanilla, and date paste. If you use a hand mixer, that will be fine. If you have a counter mixer to use, be careful when you first turn it on. Not that I would know firsthand, of course, but the mixture could ‘accidently’ fly out of the bowl. So don’t turn the mixer on high. Turn it on low until it’s all combined.
Once that’s all combined well, add the dry ingredients. Again, LOW mixture until well combined.
Chances are there is still time to wait for the maple syrup/carrot marinade to work it’s magic. This will give you time to clean up the flung egg mixture. Wait. What? There was not fly away egg mixture at my house! It must have been someone else. Anyway, once all that is cleaned up…whew. Time for a coffee break.
I bet this would taste yummy just like this but the 10 raw eggs in it holds me back from licking the spoon.
Now for the creamy, sweet, zesty frosting. This stuff? This I can eat out of the bowl sitting on the kitchen floor.
All by myself.
I can dream, can’t I? Here are the ingredients you will need, PLUS willpower.
And now put all the ingredients into your mixer and mix away. The ginger will be little bits and pieces throughout the frosting so this won’t be your average smooth as silk frosting. The ginger adds the zesty taste to the whole shebang. It is wonderful.
Here is the recipe:
For the cake:
- 5 large carrots, peeled and grated or shredded
- 1 cup maple syrup
- 3/4 cup coconut flour sifted
- 1 T cinnamon
- 1 t salt
- 1 t baking soda
- 10 eggs
- 1 T vanilla
- 1 cup melted coconut oil
- 1 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
- 10 Medjool dates, pitted
- 3-4 T water
- 1 T maple syrup
- 16 oz cream cheese, room temperature
- 1/2 cup maple syrup
- 1 T vanilla
- 2 T grated fresh ginger
Make date paste by combining dates and water to microwave 30 seconds. Place into food processor, add syrup and pulse until it all forms a paste.
Prepare carrots and place into ziploc bag along with one cup maple syrup. Refrigerate for one hour.
Sift the coconut flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.
Place all eggs, vanilla, date paste, and coconut oil together in a mixing bowl. Combine slowly. Add the dry ingredients. Once the marinating time is up, drain carrots in colander and then combine with the other wet/dry ingredients. Add raisins and walnuts if you’re using them.
Place parchment paper in a 13×9 baking dish and pour cake batter into it. Bake at 325˚ for 35 minutes.
While cake is baking, make frosting.
Combine all frosting ingredients together to cream. The ginger will show as bits within the frosting. Cool cake to room temperature before placing frosting onto it.
Recipe courtesy of Make It Paleo by Bill Staley and Hailey Mason.