Ingredients:
Cake
coconut flour - 3/4 cup, sifted
coconut oil - 1 cup, warmed to a liquid state
pastured eggs - 10
carrots - 1 pound, peeled and shredded in a food processor
pure maple syrup - 1 cup (reserve 1 Tbsp for date mixture)
ground cinnamon - 1 Tbsp
pure vanilla extract - 1 Tbsp
sea salt - 1/2 tsp
baking soda - 1 tsp
pitted dates - 10
walnuts - 1 cup, chopped (for garnish)
Frosting
cream cheese - 8 ounces, at room temperature
heavy whipping cream - 3/4 cup
pure maple syrup - 1/4 cup
Preparation:
Cake
-Place shredded carrots in a medium bowl. Pour syrup over the carrots and let them marinade in the refrigerator for one hour.
-Preheat oven to 325°F.
-Prepare two 9-inch cake pans by lightly coating with coconut oil. Cut parchment paper to fit in the bottom of each pan and place it over the oil.
-Place dates in a small bowl. Add one Tbsp very hot water to the bowl and microwave on high for 30 seconds.
-Place date mixture and 1 Tbsp maple syrup in food processor and process into a paste.
-Add eggs, vanilla, and coconut oil to date paste in food processor and process until smooth.
-Sift coconut flour, cinnamon, salt, and baking soda into a small bowl.
-Add dry ingredients to wet and pulse to combine.
-Transfer mixture to a large mixing bowl.
-Drain carrots and fold into batter.
-Divide batter evenly between cake pans.
-Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
-While cake bakes, prepare frosting (see below).
-Run a knife around the edge of the cake and transfer to a cooling rack.
-When the cake is completely cooled, frost with cream cheese frosting and garnish with walnuts.
Frosting
-In a large, deep bowl, use an electric mixer to whip the cream until stiff peaks form.
-In another large bowl, whip together the cream cheese and maple syrup until well combined.
-Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.
-Spread or pipe onto cupcakes or cake.
No comments:
Post a Comment