Carrot cake was one of my favourite kinds of cake since I was a child. I love it, because it is not only delicious, but also contains a lot of vitamins and healthy nutrients. Today I've decided to add pumpkin into it, to give it even more healthy goodness, texture and natural sweetness. This recipe doesn't contain sugar, I used maple syrup instead. If you prefer honey to maple syrup, it would work too.
Ingredients
For the Cake:
- 2 large eggs, at room temperature
- 1 cup sweetened shredded coconut
- 1/2 cup olive or coconut oil (coconut oil gives it more flavor)
- 1/2 cup pumpkin puree (see the recipe below)
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cups all-purpose flour
- 1/2 cups whole-wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 1 1/2 cups coarsely grated carrots
- 1 tablespoon grated orange rind
- 1/2 cup cranberries
- 1/2 cup diced pistachios or walnuts (I used pistachios)
For the Orange Cream Cheese Frosting:
- 6 oz cream cheese, VERY soft
- 2 tablespoons sour cream
- 1 tablespoon vanilla pure extract
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons maple syrup
Preparation
Preheat oven to 350 degrees (F). Generously grease a 9" springform pan; set aside.
In a large bowl combine the eggs, maple syrup, oil, pumpkin, vanilla, and spices; beat well to combine. Add the flour, baking powder, baking soda, and salt to the wet mixture; stir until just combined. Batter will be on the thicker side but resist the urge to over mix! Add in the carrots, shredded coconut, cranberries, and pistachios; gently fold together until incorporated.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake cake for 45-50 minutes, or until the top is golden brown and set, and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 20 minutes in the pan, then transfer it to a wire rack to cool completely.
While the cake is cooling, make your frosting!
In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cake has completely cooled, spread the frosting over the cake, decorate with additional nuts, if desired, then slice and serve! Store this cake in the fridge, covered, for up to 4 days. Not that I think it'll last that long ;)