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Carrots have been GORGEOUS at the farmer’s market, so I couldn’t resist adding them to a yummy refined sugar free cake inspired by the lovely recipe in a new cookbook release by Jess Damuck! I tried the original version at Loaf Lounge a couple of months ago and wanted to put my own gluten free, egg free spin on it!
Note that I made this sheet-cake style for quicker, easier assembly but you can certainly double the recipe and make an 8 inch layer cake for a fancier presentation.
Also – reference the Health Nut cookbook for the original version, if desired 😉
Date Sweetened Carrot (sheet) Cake – adapted from Jess Damuck’s cookbook, Health Nut
Ingredients:
2 flax eggs or 2 servings egg replacer
8 oz grated carrot
1 tsp vanilla extract
1 c date paste (homemade or The Date Lady)
1/4 c canned coconut milk
1/4 c melted vegan butter or neutral oil
1/4 c applesauce
1 1/2 c GF flour
1 1/2 tbsp coconut flour, sifted
1 tsp baking soda
1/2 tsp Cinnamon
1/4 tsp ginger
Method:
Combine the wet ingredients in a large bowl and mix well
Add the dry ingredients into the bowl and stir well to incorporate.
Transfer batter to a parchment lined 8X8 oven safe pan
Bake for 30 minutes or until the top is golden and springy/puffy.
Cool completely before frosting.
Blueberry Cream Cheese Frosting:
3/4 bar Honey Mama’s lemon blueberry truffle bar, melted
1 large, 2 medium or 3 small white Japanese sweet potatoes, roasted In there skins, then skins removed
3/4 c thick coconut milk or coconut cream
Stevia or monkfruit to taste
1 tsp vanilla extract
Pecans, for topping
Puree the cooked potatoes (skins removed) in a food processor.
Add the coconut milk/cream, monkfruit, and vanilla and blend again.
Pulse in the melted truffle bar.
Spread over cake and top with pecans.
Chill for a few hours before slicing.
