I don't know what I like more; banana bread or carrot cake bread. Almond flour, whole wheat flour, medjool dates, juicy carrots, raisins ultimately results in this moist yet soft carrot cake. Topped it off with a cashew coconut frosting. The cake is sweetened with medjool dates so not overly sweet and they bring some moisture to the cake as well. This carrot cake will definitely be a new staple recipe in my home.
Recipe (10-12 slices) Prep time: 1.5 hour
1.5 cup wholewheat flour
0.5 cup almond flour
1.5 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger powder
1/2 teaspoon cardamon powder
1/4 teaspoon nutmeg powder
9 medjool dates
2 tablespoons (30 grams) almond butter
2 tablespoons (30 ml) almond oil
2 tablespoons (30 grams) coconut yogurt
1 cup (240 ml) almond milk
1 teaspoon vanilla extract
1.5 cups (150 grams) grated carrot
1/3 cup (55 grams) raisins
1/4 cup (30 grams) chopped brazil nuts or walnuts
75 grams cashew soaked
50 grams coconut cream
4 teaspoon maple syrup
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon lemon juice
preheat the oven to 180 degrees Celsius
Combine the wholewheat flour, almond flour, baking soda, salt, cinnamon, cardamon, nutmeg and ginger.
In a blender, add the medjool dates, almond oil, almond butter, coconut yogurt, almond milk and vanilla extract. Blend until smooth.
Combine the dry and wet ingredients together.
Fold in the carrot, raisins and nuts.
Line a cake loaf with baking paper and pour the mixture into the pan. Bake the carrot cake for 45 minutes or until the center comes out clean. Let it cool down completely before spreading the frosting on top.
The frosting is simply made by blending the ingredients. Place it into the fridge before spreading it on top so that it gets more firm.
Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!