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  • carrot cake with lemon cream

    2 votes
    carrot cake with lemon cream
    Prep: 1 hours Cook: 45-50 min Servings: 8
    by Nikki Gardner
    2 recipes
    >
    A healthy yet decadent twist on traditional carrot cake using whole grain flour and natural sweeteners paired with cashews, coconut, and dates and topped with lemons cream.

    Ingredients

    • 2 1/2 cups whole wheat pastry flour
    • 1/2 tablespoon baking soda
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon sea salt
    • 3 eggs
    • 1/2 cup virgin coconut oil or unsalted butter (melted)
    • 1 cup coconut milk or buttermilk
    • 1/3 cup honey
    • 1/2 cup pure maple syrup
    • 1 teaspoon vanilla extract
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons lemon zest
    • 2 1/2 cups grated carrots
    • 3/4 cup shredded unsweetened coconut
    • 1/2 cup dates (pitted and chopped)
    • 1 cup cashews (coarsely chopped)

    Directions

    1. Preheat oven to 350 F.
    2. In a medium bowl, whisk together the flour, baking soda, cinnamon, cardamom, ginger, and salt.
    3. In a large bowl, beat the eggs with an electric mixer at medium speed.
    4. Add the melted coconut oil, coconut milk, honey, maple syrup, vanilla, and lemon juice and zest; beat together at medium speed.
    5. Add the flour mixture to the oil mixture and beat at low speed until well combined.
    6. Add the carrots, coconut, dates, and cashews, beating at low speed until just combined.
    7. Divide the batter into two well-oiled and lightly floured, 9-inch cake pans.
    8. Bake for 45-50 minutes, or until a tester inserted in the center comes out clean.
    9. Let cool in the pans for 10 minutes.
    10. Remove from the pans and cool completely on wire wracks.
    11. Top individual pieces with lemon cream or your favorite frosting and serve.

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