Cardamom Date Carrot Cake With Maple-Sweetened Cream Cheese Frosting

Instructions

1. Preheat your oven to 350℉.
2. Pit the dates and add them to the flour in your food processor with the blade attachment. Pulse the mixture until the dates are as fine as sand. Add the rest of the dry ingredients and pulse to combine.
3. In a separate bowl beat the coconut oil and coconut sugar. Add the eggs slowly and beat thoroughly between each addition. Add the vanilla and the zest and juice of the orange. Beat again to combine. Add the dry mixture in two parts, being careful not to over mix. When all the dry mix has been incorporated, gently stir in the grated carrot.
4. Pour mixture into two greased 8-inch cake pans. Bake the cakes for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool for 15 minutes in the pan before removing them to cooling racks.
5. When they are completely cool you can frost them.
6. Let the cream cheese and butter come to room temperature.
7. With mixers or by hand, beat the cream cheese and butter on medium-high speed. When the frosting is smooth and fluffy start adding the vanilla and maple sugar.
8. To frost the cake place one of the cakes on a platter and scoop about 1/4 of the frosting on top. Using an offset spatula spread it over the top in an even layer. Place the second cake on top of the first one. Using the spatula add frosting to the top and sides of the entire cake. Don't worry if it's not perfectly smooth — it looks really nice and rustic with some variations.