There are a million and one carrot cake recipes around, but this one is unique. Why? Well, this cake has been served to crown princes in a cafe they frequented while at Eton prep school!
This cake gets better with age (as I like to think many of us do!) so make it a day in advance if at all possible.
The cake’s secret is the fineness of the carrots, so grate them on the smallest grater you have and use freshly crushed and drained pineapple if at all possible. Make sure you squeeze out as much juice from the carrots and pineapple as possible so your cake doesn’t end up a runny mess! All in all, this cake delivers a very nutritious bite while satisfying that carrot cake craving. So, grab a bunch of carrots, a handful of nuts, and get baking!
Carrot Cake
[Makes 1 two-layer cake]
1 cup (4 oz) (115g) chopped walnuts
1 cup (6 oz) (170g) extra virgin coconut oil
1 cup (5 oz) (140g) coconut sugar
4 large eggs
2 cups (10 oz) (280g) finely grated carrot
1 cup (8 oz) (225g) finely chopped, juiced fresh pineapple
2 cups (8 oz) (225g) whole wheat or sprouted flour
2 tsp cinnamon powder
2 tsp baking powder
2 tsp vanilla bean paste
coconut oil for greasing pans
Frosting
2 pkgs (16 oz) (450g) cream cheese
¼ cup (1½ oz) (42 g) extra virgin coconut oil
12 large pitted dates, or 1⁄3 cup (1½ oz) (42g) coconut sugar
2 tbsp vanilla bean paste
Directions
Soak walnuts in water for 2 hours. Drain and pat dry.
Combine oil and sugar. Add eggs and mix thoroughly. Add pineapple, carrots, vanilla, and walnuts. Mix until combined.
In a separate bowl, mix flour, baking powder, and cinnamon. Add this to the carrot/egg mixture and mix until just combined. (Don’t overmix!) Pour into two 8-inch greased cake pans. Bake at 375ºF (190ºC) for about 15-20 minutes until cake springs back when touched. Remove from oven and let stand 5 minutes. Remove from pans and cool before frosting.
Frosting: Place dates in a blender; add cream cheese, coconut oil, and vanilla. Blend on high until smooth. Frost between layers and on the very top of the cake.
