Coconut and Date Infused Carrot Cake

Delightful Carrot Cake with Coconut and Dates

Servings and Time

Servings: 8

Active Prep Time: 30 minutes

Ingredients

For the Cake

• 4 large eggs
• 1 cup (215 grams) brown sugar (light or dark)
• 12 ounces (340 grams) grated carrots (about 2.75 cups, gently packed; start with more approximately 15 ounces to account for trimming and peeling)
• 3 cups (340 grams) almond flour or almond meal (scooped and leveled)
• Heaped 1/2 cup (45 grams) finely shredded unsweetened coconut
• 1 cup (155 grams) diced, pitted dates
• 1/2 teaspoons kosher salt (Diamond brand; use 1 teaspoon for other brands)
• 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoons baking powder
• 1/3 cup (75 grams) melted coconut oil, olive oil, or a neutral oil
• 1 teaspoon vanilla extract

For the Frosting:

• 1 cup (8 ounces or 225 grams) non-dairy or regular cream cheese [see Note]
• 2 tablespoons (30 grams) sour cream or plain yogurt
• 1/2 cup light brown sugar
• 1/2 teaspoon vanilla bean paste (substitute with extra extract if needed)
• 1/2 teaspoon vanilla extract

Important Notes

Ensure your cream cheese is at room temperature before mixing for a smoother frosting consistency. Allow the cake to cool adequately; it can be placed on a wire rack to speed up the process, especially if it's a chilly day.

Baking Your Delightful Cake

1. Preheat your oven to 325°F (160°C). Prepare a 9-inch round or 8-inch square cake pan by coating it with nonstick spray and lining the base with parchment paper. Set aside.

2. In the bowl of an electric mixer, combine the eggs and brown sugar, then whisk at medium-high speed for about 8 minutes, until the mixture is thickened and doubled in volume.

3. In a separate large bowl, mix together the grated carrots, almond flour, coconut, diced dates, salt, spices, baking powder, melted oil, and vanilla.

4. Gently fold the carrot mixture into the eggs, taking care to maintain the airy texture of the beaten eggs. Pour the batter into the prepared cake pan and smooth the top.

5. Bake for 50 to 60 minutes, but heed this tip: A toothpick may come out clean after just 35 to 40 minutes. However, for the best texture, allow it to bake longer, possibly an additional 10 to 15 minutes, to ensure it is cooked through. The cake can handle some extra time in the oven, even if the edges appear a bit darker.

6. Once baked, run a knife along the edges to loosen the cake from the pan and let it cool in the pan for 15 minutes. After that, carefully flip it onto a wire rack, remove the parchment paper, and let it cool completely at room temperature.

Creating the Frosting

1. In a stand mixer, food processor, or using a hand mixer, blend the cream cheese, light brown sugar, sour cream, and both vanilla extracts until the mixture is light and creamy.

2. For frosting, take approximately two-thirds of your prepared frosting and spread it over the top of the cooled cake, creating a smooth, even layer. With the remaining frosting, fill a piping bag, snip off the tip, and decorate the edges with fun squiggles.

Storage Tips

Keep any leftover cake stored in the refrigerator where it will maintain its moistness for 5 to 6 days. Enjoy your deliciously moist carrot cake filled with the flavors of coconut and sweet dates!