Fresh and delicious carrot flavor with a nice crumb and delicious vanilla maple frosting.
Keyword: coconut, dates, fresh carrots, walnuts
Author: Chef Kim
1 12" spring form pan
Ingredients for the cake:
2 cupsunsweetened coconut shreds
1cupdates, finely chopped
1green apple, peeled and chopped
1cup zucchini, peeled and chopped
2 tsp cinnamon
Ingredients for the frosting:
2cupscashews, soaked for 1/2 hour in hot water
1/2-3/4cupcoconut cream from canned full fat coconut milkchill can then scoop off solid cream
2/3 cupmaple syrup
1 Tbslemon juice
1cupcoconut oil, melted
1/2 cupunsweetened shredded coconut or Bang coconut chipsoptional
To make the cake:
Prepare the cake pan: separate the bottom from the ring of the spring form pan. Tear a sheet of parchment paper that extends a few inches beyone the diameter of the base. Cover the base with parchment, place the side ring over the paper and attach, folding the paper under the pan.
Shred the carrots using a food processor with the shredding disc blade.
Change the processor blade to the S blade and add the coconut flour and flax to the carrots and pulse a couple times. Pour into a large mixing bowl.
Add remaining dry ingredients to the processor and pulse several times to combine and roughly chop the walnuts. Pour the mixture into the mixing bowl and toss with the carrot mixture.
In a blender, combine the dates and water and blend on low until the dates are blended
Add remaining wet ingredients to the blender and blend until smooth.
Pour mixture over the dry ingredients and use a spatula to fold together making sure to evenly mix.
To make the frosting:
Add all the frosting ingredients except the melted coconut oil to a high speed blender. Blend starting on low and increase to high for a minute or two until the mixture is completely smooth.
Stop and add the coconut oil, and blend again until the oil is incorporated. Stop to scrape the sides and blend again.
Scoop 5 loose cups of the cake mixture into the pan, spread evenly and then using the palm of your hand or flat spatula, press the mixture firmly and evenly into the pan. You should have about the same amount left in the bowl.
Pour half of the frosting over the cake and spread evenly with a spatula. Place in the freezer for an hour.
Remove from freezer and scoop the remaining cake mixture ove rthe frosting and press down evenly.
Pour remaining frosting over cake and spread evenly. Sprinkle with unsweetened shredded coconut if desired or try Bang coconut chips. Chill in the refrigerator for at least two hours before cutting and serving.
This recipe can be cut in half for a two layer 6" cake or a single layer 8-9" cake.