Carrot Cake

Welcome to spring (fingers crossed). And what better way to enjoy it than by whipping up a delicious, nutritious carrot cake! This cake is super moist, dense, sweet, and satisfying. It is great on its own, even as a breakfast bar/coffee cake type thing. But it's also delicious with some cream cheese frosting. Speaking of which, stay tuned for my no-sugar-added Cinnamon and Date Cream Cheese Frosting, which will be premiering next week!


Carrot Cake

Yield: 6-9 pieces | Prep Time: 30 minutes | Cook Time: 20 minutes | Cool Time: 30-60 minutes


Ingredients:

2 1/2 cups blanched almond flour

1/2 T baking powder

1 tsp baking soda

1/4 tsp sea salt

1 T cinnamon

1/2 tsp nutmeg

1 T vanilla

1 8 oz bag deglet noor dates

1/4 cup water

2 eggs

1 1/2 large carrots (3 oz)


  1. Combine dates and water in a small pot or pan

  2. Cover and simmer for 3-5 minutes

  3. Mix dry ingredients (almond flour, baking powder, baking soda, sea salt, cinnamon, nutmeg)

  4. Pour dates and water into food processor, add vanilla, and pulse until smooth

  5. Add date mixture to dry ingredients and mix in

  6. Add eggs and grated carrots and continue to mix (it's really more of a smashing motion) until everything is fully incorporated

  7. Transfer to a 9x5 baking dish and bake at 375° for approx 20 minutes

  8. Transfer to a wire rack and allow to completely cool (30-60 minutes)

  9. If you want to layer it and add frosting, simply double the recipe and bake in two 9x5 pans.

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