Raspberry Frosted Carrot Cake
This gluten and dairy free carrot cake is loaded with carrots, dates and almond butter and then frosted with a fresh raspberry buttercream.
Ingredients
For the cake
- 2 cups carrots grated
- 3/4 cup coconut sugar
- 1 cup almond flour
- 3/4 cup tapioca flour
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp gingersnap spice
- 1/4 tsp pumpkin spice
- 1/8 tsp sea salt
- 3 eggs large room temperature
- 2 tbsp coconut oil melted
- 2 tbsp almond butter Naturally More
- 2 tsp vanilla extract
- 1/4 cup medjool dates finely chopped
for the frosting
- 1 cup vegan butter (2 sticks) room temperature
- 1 tsp vanilla extract
- 1/4 cup fresh raspberries
- 2-3 cups organic powdered sugar
Instructions
for the cake
- In a mixing bowl, soak the carrots and coconut sugar for 30-60 minutes.
- Preheat oven to 350 F and prepare two 9 inch cake pans with non-stick spray and parchment paper on the bottom for easy removal. *For thicker cakes use two 5 inch round pans.
- Sift all your dry cake ingredients together into a large mixing bowl and set aside. In your carrot bowl, add the eggs, coconut oil, almond butter and vanilla extract and whisk until combined. Add your wet ingredients to your dry and stir until combined. Fold in chopped dates. Distribute the batter between the pans and bake for 16-20 minutes for 9 inch pans and 24-27 minutes for 5 inch pans or until a toothpick comes out clean.
for the frosting
- In a bowl, smash the fresh raspberries through a fine mesh strainer to remove seeds. You should be left with 1-2 tablespoons of raspberry puree, set aside. In another bowl, beat the room temperature butter with a handheld mixer until light and fluffy. Add in the powdered sugar, raspberry puree and vanilla and mix until a frosting forms.
- Frost cooled cakes and top with more raspberries if desired.
Notes
for a less buttery tasting frosting, you can sub dairy free shortening for the butter.