Carrot Coconut Cake, for Two!

Name: Carrot Coconut Cake, for Two!
Prep time: 45 min
Cook time: 45 min
Yield: 4" Cake
Cuisine: American
Ingredients: 1/2 cup Medjool dates ((pitted, soaked if not soft)); 2 tsp vanilla extract; 1 tsp cinnamon; 1/2 tsp powdered ginger; 1 tsp cardamom; 1/4 tsp nutmeg; 1/8 tsp salt; 3/4 cup flaxseed ((ground)); 1 1/4 cup shredded coconut; 1 1/2 cup carrot pulp ((raw)); 1 1/2 cup filtered water; 1/3 cup Medjool dates ((pitted, soaked if not soft)); a pinch salt; 1 tsp vanilla extract ((pure)); 3/4 plus 2 Tbsp cup coconut butter ((raw, warmed to liquid))

Posted on June 14, 2016 by Amy Lyons in Desserts

Serves

Level

Medium

Ingredients

Ingreds.

Total

45min

Serves

Level

Medium

Ingredients

Ingreds.

Total

45min

This lovely little carrot cake is a perfect dessert recipe for two! Great for date night, or for an evening with your best friend, or to share with your child!

Ingredients

Cake

1/2 cup Medjool dates (pitted, soaked if not soft)
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp powdered ginger
1 tsp cardamom
1/4 tsp nutmeg
1/8 tsp salt
3/4 cup flaxseed (ground)
1 1/4 cup shredded coconut
1 1/2 cup carrot pulp (raw)

Frosting

1 1/2 cup filtered water
1/3 cup Medjool dates (pitted, soaked if not soft)
a pinch salt
1 tsp vanilla extract (pure)
3/4 plus 2 Tbsp cup coconut butter (raw, warmed to liquid)

Servings: Cake

Units:

Directions

Prep

45 min

Total

45 min

For the cake, combine dates, vanilla, spices sea salt, flax, and coconut in a food processor and process until it is well combined and very finely chopped. Add the pulp, and process until smooth and well combined. On a parchment or foil lined tray, shape into two 4 inch circular cake layers. Place in the freezer for about 30 minutes to chill.
Meanwhile, to make the frosting, combine the water, dates, sea salt and vanilla in the food processor and process until smooth. Add the coconut butter and process until smooth (if it is clumpy at all, it probably needs to warm up a little, so process until it is not lumpy). You will be using the frosting right away before it starts to set up (if it has gotten too warm and seems too runny, place in the freezer for a short while, stirring often until it is thicker).
To frost the cake, place one layer on a plate, and top with about 1/2 cup of the frosting. Spread out to cover the layer. Top with the other cake layer, then spread the frosting over the top and sides of the cake, smoothing it out. Extra frosting may be placed in a pastry bag and piped around the top and bottom edges of the cake (optional). Place in the fridge for about 30 minutes to set the frosting, then enjoy! Store any extra cake in the fridge.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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Chef: Amy Lyons

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant based desserts as well as savory dishes. She is also the author two cook books. Graduated from Bethel University in Studio Art with a passion for creating beautiful things and helping others eat healthier.