Updated: Jun 2, 2021
This carrot cake is dense, moist, and has a rich spiced but sweet flavor. It pairs great with cream cheese frosting. This cake is made with natural ingredients, gluten free flour, and date pieces instead of raisins. It is a lighter and more nutrient packed version of the tasty classic.
Mix wet together, then dry, then both together. Fold in carrots, dates, and nuts. Then pour into the pan and bake!
Top with cream cheese frosting and more chopped nuts. Serve warm or eat within a few days. Store in the fridge and reheat in the microwave for about 15 seconds if you like it warm.
[Makes 9 pieces]
Wet 185 grams cooked mashed sweet potato (medium sized potato) 1/3 cup honey or real maple syrup 1/3 cup almond butter 2 eggs 1 tsp vanilla extract
Cooking oil spray for pan
1/2 cup shredded carrots (if grating your own, squeeze out the extra moisture in a cheese cloth)
Dry 1/4 cup coconut flour 1/4 cup arrowroot flour (or tapioca) 1 1/2 tsp cinnamon 1 tsp ground ginger 1/4 tsp nutmeg 1/2 tsp salt 1/2 tsp baking soda 1/4 cup chopped roasted walnuts or pecans 1/2 cup chopped date pieces, I used the kind coated in coconut flour (or you can use raisins)
Optional Cream cheese frosting to taste (you can make homemade or just buy premade) Walnuts or pecans to garnish
Preheat oven to 350° and spray an 8x8 bar pan with oil.
Start by washing your sweet potato and carrots. Using a cheese grater, shred a half cup worth of carrots. Then squeeze the extra liquid out of the carrots in a cheese cloth or dish cloth. I used pre shredded carrots, so for best results I recommend using the same.
Using a fork, poke holes in your sweet potato. Microwave for about 3-5 minutes or until potato is soft to the touch.
While that's cooking, measure out all your wet ingredients.
When the potato is soft, scoop it out into a big mixing bowl and mash until smooth. Sometimes they can be stringy so do your best to get it all mashed. Then add all other wet ingredients except the carrots and mix with a hand mixer on medium speed until smooth.
Now measure out all dry ingredients into a separate bowl, except nuts and date pieces. Mix well.
Now add the dry to the wet, mix until smooth.
Lastly, fold in the nuts, dates and carrots until distributed evenly.
Pour the batter into the sprayed pan and bake for 35-40 minutes, or until a toothpick comes out clean.
Top with cream cheese frosting and enjoy this tasty gluten free treat!
Macros (Without cream cheese frosting) 205 calories | 5 P | 27 C | 9 F