Spicy Carrot Cake Sweetened With Fresh Medjool Dates
Dates are the main sweetener in this sweet and spicy carrot cake. They add a deep earthy flavor while the cardamom brings an unexpected spicy kick.
The whole cake is refined-sugar free so it’s a lot more wholesome than most recipes out there. It even boasts a maple sweetened cream cheese frosting that is not cloyingly sweet but subtle and refined. Overall the cake is a showstopper and sure to please any true carrot cake lover.
Carrot Cake For Any Occasion
I’m always in the mood for this moist, richly spiced version of traditional carrot cake.
It is a wonderful Easter or spring treat, great for birthdays, showers, or even rustic weddings!
- 12 ounces (15 large) medjool dates
- 3 cups flour, all-purpose or sprouted
- 3 teaspoons baking powder
- 2 1/4 teaspoons baking soda
- 2 1/4 teaspoons cinnamon
- 1 1/2 teaspoons ginger, ground
- 1 pinch clove, ground
- 1 1/2 teaspoons nutmeg, ground
- 2 teaspoons cardamom, ground
- 1 1/2 teaspoons salt
- 1 cup coconut oil
- 1/2 cup coconut sugar
- 6 eggs
- 1 1/2 teaspoon vanilla
- 1 large orange (1/3 cup), zest and juice
- 5 cups carrot, grated
Maple Cream Cheese Frosting
- Preheat your oven to at 350℉.
- 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.
- 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.
- 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.
- When they are completely cool you can frost them.
- Let the cream cheese and butter come to room temperature.
- 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.
- 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.
Pro Tip: To make maple powdered sugar use a spice grinder or coffee grinder. Add the sugar to the grinder in small batches and pulse and grind until fine and powdery.
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