Recipe by:Amy Lyons
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Carrot Coconut Cake, for Two!
Prep:45minTotal:45minServes:4″
Ingredients
Cake
- 1/2cupMedjool dates(pitted, soaked if not soft)
- 2tspvanilla extract
- 1tspcinnamon
- 1/2tsppowdered ginger
- 1tspcardamom
- 1/4tspnutmeg
- 1/8tspsalt
- 3/4cupflaxseed(ground)
- 1 1/4cupshredded coconut
- 1 1/2cupcarrot pulp(raw)
Frosting
- 1 1/2cupfiltered water
- 1/3cupMedjool dates(pitted, soaked if not soft)
- a pinchsalt
- 1tspvanilla extract(pure)
- 3/4 plus 2 Tbspcup coconut butter(raw, warmed to liquid)
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- 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.
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Ingredients
Cake
Frosting
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Directions
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Notes
