Carrot and Date Cake with Coconut Cream Frosting

One of the things my brother and I have in common is that we both love a carrot cake. I mean, who doesn’t love a good carrot cake? A treat that contains vegetables should be automatically considered as healthy, but too often does the cake contain more butter, flour and sugar than actual carrots.

Couple weeks back my brother surprised me by asking to make a healthier version of the classic carrot cake. I thought that day would never come, since the dear little brother of mine usually sticks in the white wheat flour-butter-sugar kind of treats. It took me a few cakes to get everything right, but finally I pulled it off.

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And here’s the result. My healthier version of the good old classic carrot cake without dairy, gluten and refined sugar. Full of all things good for you and the most importantly A LOT of carrots. Sweet and soft, moist vegan carrot cake with coconut cream frosting, you’re welcome. 😉

Here’s what you need to get started:

5 large carrots (grated)

1 banana
15 fresh dates
6 tbsp coconut oil
3 flax eggs*

1 cup buckwheat flour
1 ½ tsp baking powder
½ tsp baking soda
3 tsp ground cinnamon
½ tsp cardamom
½ cup coconut flakes

Here’s how to do it:

  1. Start by grating the carrots.
  2. Preheat the oven to 175° and line a baking tray/cake tin with parchment paper.
  3. Pit the dates and transfer them to a food processor/blender with the banana and coconut oil. Blend until you get a smooth and even mixture.
  4. In a large bowl mix the buckwheat flour, baking powder, baking soda, cinnamon, cardamom and coconut flakes.
  5. Add the flax eggs to the date-banana-mixture, stir well with a spoon and transfer to a large bowl with the dry ingredients. Add the grated carrot and stir well to combine (you might need to use your hands as the batter comes out pretty gooey).
  6. Scoop the batter into a baking tray/cake tin and bake for 35-45, or until a toothpick comes out clean. Leave to cool for about 1-2 hours.

*How to make a flax egg? Mix 1,5 tbps flax seed meal (ground flax seeds) with 2,5 tbsp water.

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Once the cake has cooled, you can start making the frosting. (If you try to frost a warm cake, the frosting will melt.)

Coconut cream frosting

1 can coconut cream**
2-3 tbsp agave nectar/maple syrup
½ cup nuts of choice (I used pecans)
cinnamon

  1. Carefully open the coconut cream can without mixing it. Scoop only the thick part into a bowl with the agave nectar/maple syrup and whisk to combine.
  2. Spread evenly over the top of your cake, sprinkle with some nuts and cinnamon, enjoy!

**refrigerate the coconut cream can for at least 12-24 hours.

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Lots of love and happiness to your September! 🙂

x Ella

@ellalunamaria

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