Description

A nutty twist on carrot cake with dates, coconut, and a creamy cashew frosting.

Ingredients

Scale

Cake

4 large eggs

¾ cup coconut sugar

1/3 cup olive oil

2 teaspoons vanilla bean powder

2 ¾ cups grated carrots

3 cups almond flour

½ cup finely shredded unsweetened coconut

1 cup chopped, pitted dates

½ teaspoon sea salt

1 ½ teaspoons baking powder

1 tablespoon ground cinnamon

1 teaspoon ground ginger

2 teaspoons ground cardamom

½ teaspoon ground cloves

Frosting

2 cups cashews, soaked overnight

1/3 cup unsweetened almond milk

2 tablespoons pure maple syrup

1 tablespoon fresh lime juice

2 teaspoons vanilla bean powder

Cinnamon, for garnish

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Instructions

Make the cake. Preheat oven to 350 degrees F/325 degrees F convection. Oil a 9 inch round cake pan.

In a large bowl, whisk the eggs and sugar until lightened in color and texture. Whisk in the oil and vanilla. Stir in the almond flour, spices, salt, and baking powder. Finish the batter by stirring in the carrots, coconut, and dates until well combined.

Bake 50-60 minutes until deep golden brown. Cool completely in the pan.

Make the frosting. In the jar of a high speed blender, place the milk, syrup, lime juice, vanilla, and cashews. Blend, using a tamper if your machine has one, until the frosting is smooth and creamy. Spread over the cake and sprinkle with cinnamon. Slice and serve.

Cake may be stored in an airtight container at room temperature for one day or in the refrigerator for up to 4 days.

Notes

Recipe adapted from Smitten Kitchen

Prep Time: 20 minutes
Cook Time: 1 hour