What if you could enjoy a moist, flavorful carrot cake made with wholesome, nourishing ingredients- without sacrificing taste or simplicity? Well, look no further! This delicious carrot cake recipe checks all the boxes: simple, nutritious, and made with pantry staples. Combining healthy fats, fiber and protein in a dessert has never been easier or tastier.
Spring always brings carrot cake to mind. Over the past year, as I’ve started freshly milling all of our grains, I’ve been slowly adapting my favorite baking recipes. Along the way, I’ve also worked to eliminate refined sugar, which led me to discover dates as a natural sweetener.
Each bite of this cake is soft, warmly spiced, and naturally sweet, with just the right balance of richness and texture.
Nourishing ingredients
- Dates- Naturally sweet, rich in fiber and antioxidants
- Avocado Oil- A source of healthy fats and vitamin E
- Eggs- Provide protein, choline, and essential nutrients
- Pineapple- Adds natural sweetness and vitamin C
- Carrots- Packed with beta-carotene and fiber
- Freshly milled wheat berries– Retain more nutrients and fiber than processed flour
- Cinnamon(Ceylon)-Adds warmth and antioxidants
- Cream cheese & butter- Bring richness and balance
- Pure Maple Syrup- A more natural alternative to refined sugar
- Vanilla and pecans- Flavor, texture, and added nutrients
Here you have it! A nourishing, nutrient packed dessert that can be enjoyed by carrot cake fans everywhere. This cake has quickly become a favorite in our home, especially in the spring. I hope it brings the same comfort and joy to your kitchen.
Freshly milled date sweetened carrot cake
Ingredients
- 3/4 cup packed pitted dates
- 1 cup hot water
- 1/2 cup avocado oil
- 2 eggs room temperature
- 1 cup crushed pineapple drained slightly
- 1 cup grated carrots
- 1 1/4 cup freshly milled soft white wheat flour about 3/4 cup whole berries
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp real salt
- 1 tsp ground cinnamon
Frosting
- 8 ounce cream cheese softened
- 1/2 stick butter
- 1/4 cup pure maple syrup
- 1 tsp vanilla
- pinch salt
Instructions
- Soak dates in 1 cup hot water for about 20 minutes until they are soft. Then place dates with about 1/4 cup of the water in a food processor or blender. Blend until smooth and creamy like caramel. Add more water if needed.
- In a bowl mix oil, eggs pineapple, carrots and date mixture
- In a separate bowl whisk dry ingredients: flour, baking soda and powder, salt and cinnamon
- Mix dry ingredients with wet and place in oiled 8 by 8 pan. Bake at 350 degrees for 30 minutes.
- Blend frosting ingredients with a hand mixer and add to cooled cake. Sprinkle with pecans and serve with extra crushed pineapple if desired.
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