Duffey and Paleogirl, here you go.
Carrot Cake:
Ingredients:
5 large carrots, peeled and shredded
1 cup pure maple syrup
3/4 cup coconut flour, sifted
1 tbsp cinnamon
1 tsp salt
1 tsp baking soda
Date mixture recipe (recipe follows, plus 4 additional
dates for a total of 10 medjool dates)
10 eggs (yes, 10)
1 tbsp pure vanilla extract
1 cup melted virgin coconut oil
Cream cheese frosting (recipe follows)
Chopped raw walnuts for garnish (I will use pecans instead)
Directions:
1. In a food processor, using the grating blade, shred carrots.
2. Place carrots in a large ziplock bag. Pour maple syrup over carrots and let marinate in the fridge for an hour.
3. Preheat oven to 325 F.
4. In a small mixing bowl, add sifted coconut flour, cinnamon, salt, and baking soda.
5. Make date mixture with 10 medjool dates.
6. In a large mixing bowl or kitchen mixer, blend eggs, vanilla, melted coconut oil, and date mixture.
7. Add dry ingredients to wet and blend.
8. Remove carrots from the fridge, and drain the excess maple syrup from the carrots using a colander.
9. Stir grated carrots into cake batter.
10. Grease two 9-inch cake pans with coconut oil. Pour batter into pans. (For easy removal, line pans with parchment paper)
11. Bake for 35 minutes. Test center with a tooth pick - if the tooth pick comes out clean, the the cakes are done.
12. Remove cakes from oven and cool.
13. Frost cakes with cream cheese frosting, garnish with walnuts, and serve.
Date mixture:
Ingredients:
6 medjool dates, pitted (10 dates for this recipe)
4 tbsp water
1 tbsp pure maple syrup
Directions:
1. Place pitted dates in a microwave-safe bowl, and pour 3 tablespoons of water over the dates.
2. Heat in microwave for 30 seconds and mash with a fork.
3. Add one more tablespoon water, microwave for another 30 seconds, and mash again.
4. Add 1 tablespoon pure maple syrup, and continue to mash and stir until mixture is an even consistency.
Cream Cheese Frosting:
Ingredients:
16 oz. full-fat cream cheese
1/2 cup pure maple syrup
t tbsp vamilla extract
2 tbsp ginger, grated
Directions:
1. Bring cream cheese to room temperature.
2. Blend cream cheese, maple syrup, vanilla, and ginger with a hand mixer or kitchen mixer.
3. Use right away, or refrigerate.
