Dreamiest Carrot Cake

Dreamiest Carrot Cake
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WP_Post Object
    [ID] => 8222
    [post_author] => 2
    [post_date] => 2017-11-16 09:11:16
    [post_date_gmt] => 2017-11-16 15:11:16
    [post_content] => 
    [post_title] => Dreamiest Carrot Cake
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
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    [post_name] => dreamiest-carrot-cake-2
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    [post_modified] => 2020-11-22 20:59:12
    [post_modified_gmt] => 2020-11-23 02:59:12
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    [post_parent] => 0
    [guid] => https://llbalanced.com/?post_type=recipe&p=8222
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    [post_type] => recipe
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    [comment_count] => 31
    [filter] => raw
TOTAL TIME :33minutes30minutes1hour
  • 1 cup raw walnuts
  • 2 cups chickpea/garbanzo bean flour
  • 1 cup blanched almond flour
  • 1 tablespoon ground cinnamon
  • scant 1/2 teaspoon ground nutmeg
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup shredded unsweetened coconut
  • 2 packed cups pre-grated/shredded carrots
  • 1 8 oz container crushed pineapple in juice, NOT syrup
  • 1 cup maple syrup
  • 3 large room temperature eggs
  • 1/2 cup avocado oil
  • 2 teaspoons vanilla extract
  • 1/2 cup raisins (optional)
  • 16 ounces organic full fat cream cheese
  • 3/4 cup maple syrup
  • 1/2 cup (1 stick) unsalted room temperature butter
  1. Preheat oven to 375 degrees F and line a baking sheet with nonstick parchment paper. Spray a 10” deep quiche pan (ideally with removable bottom) with oil spray or grease with a thin layer of oil or butter. Add walnuts to baking sheet and roast for 10-12 minutes, or until fragrant and slightly darker in color. Set aside.
  2. In a large mixing bowl, whisk together all dry ingredients except coconut. Add grated carrots to a blender and pulse until they are broken into tiny bits but not pureed. Add to a medium mixing bowl, along with remaining wet ingredients. Whisk to thoroughly combine, then add to dry ingredients. Roughly chop walnuts and add 3/4 cup to the batter, along with shredded coconut.
  3. Add batter to pan and spread in an even layer. Bake for 33-35 minutes, or until a toothpick comes out mostly clean with still with some “goo” on it. Allow to cool at least 1 hour before removing from pan and slicing in two discs. I suggest using a large sharp knife and pushing it into the center of the cake (from the side), then gently, moving the knife in a circle. Then I suggest grabbing a thin flat cutting board or plate and pushing the top half onto it. Set halves aside to cool another 30 minutes before frosting.
  1. Combine all ingredients in the bowl of a standing mixer or in a mixing bowl, if using a hand held mixer. Start on the lowest setting and mix until ingredients are mostly incorporated. Increase the speed to high and mix until soft and fluffy, approximately 1 minute. Set aside until cake is ready for frosting. I don’t suggest refrigerating, or it will harden the frosting and make it difficult to spread.
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