Spiced Carrot Cake
1. Pre-heat the oven to 350F.
2. Combine the dates and coconut oil in a food processor and puree on high until the dates are a very fine puree. Then add the coconut milk and process until a smooth paste forms. Set aside.
3. In a large stand-up mixer, beat the eggs on high until they are pale yellow in color ans doubled in volume. Add the date mixture to the eggs and whip until well combined.
4. In a medium bowl, whisk together the almond meal, salt, and baking powder until well combined and any lumps are removed. With the mixture on low, slowly pour the dry into the wet ingredients and mix on medium until well combined.
5. Add the vanilla stevia and carrot and whisk on high for a few second to fully incorporate and then turn off the mixer.
6. Grease a large jellyroll pan or two 9″ cake pan with coconut oil and pour the batter into them smoothing it with a spatula to make sure it is even.
7. Bake at 350F for 35-40 min or until a toothpick inserted in the middle comes out clean. When it is done, remove and allow to cool in the pan (s) until ready to assemble.
Frosting Instructions:
1. In a large stand up mixer or using a hand held beater, whip the palm shortening on high until it is light and airy and resembles a whipped frosting.
Add the coconut butter and stevia and whip on high to combine. It should look like a white, fluffy buttercream frosting. Taste for sweetness and add more stevia if desired. Hold at room temperature until ready to frost the cakes.
Note: If the frosting looks more liquidy or your coconut butter was too warm to start and melted the palm shortening, simply place the whole bowl in the freezer for 5 minutes to firm it up and whip it again to get a stiffer frosting.
Putting it all together:
Optional Garnishes:
- finely chopped raw walnuts
- Peeled organic carrot slices
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1. Using a 3-4″ wide metal round molds (choose the width depending on how large you would like them) cut out as many rounds as you can from the cooled cake. The smaller you go the more you will get of course.
2. Using a small offset spatula or blunt knife, carefully peel up the rounds.
3. To assemble, frosting the top of one of the round. Place another round on top and pile more frosting on top. Set the whole small layer cake down on a clean sheet tray or platter and sprinkle with walnuts then top with 2 or 3 carrot peels for garnish.
4. Repeat step 3 with the remaining rounds then either serve them immediately or you can put them in the refrigerator to set up more firmly for an hour or so. If you make them a day ahead, you can store them in the fridge but I would take them out an hour before serving to allow the frosting to warm up a bit.
5. Serve on small plates perhaps with a few more walnut pieces for garnish and enjoy!