Grain-Free Carrot and Date Cake

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Prep Time: 20 minutes
Cook Time: 55 minutes
Servings: 16

To create this Bundt cake, we swapped out regular flour for a trio of grain-free flours—blanched almond, cassava and coconut—for delicious results. It’s sweetened with maple syrup and seasoned with a medley of warming spices. Dates make the cake exceptionally moist, while grated carrots lend subtle earthy sweetness. Enjoy with a cup of hot tea or espresso for the ultimate pick-me-up on chilly fall and winter days.

Ingredients:

  • 1/2 cup (4 fl. oz./125 ml) melted coconut oil, plus more for greasing
  • 3 cups (9 3/4 oz./310 g) blanched almond flour
  • 3/4 cup (4 oz./125 g) cassava flour
  • 3/4 cup (3 oz./90 g) coconut flour
  • 1 1/2 tsp. kosher salt
  • 1 tsp. baking soda
  • 1 1/2 Tbs. ground cinnamon, plus more for dusting
  • 1 1/2 tsp. ground ginger
  • 3/4 tsp. freshly grated nutmeg
  • 1/8 tsp. ground cloves
  • 5 eggs
  • 1 1/4 cups (10 fl. oz./300 ml) maple syrup or date syrup
  • 2 tsp. vanilla extract
  • 2 1/4 cups (7 1/4 oz./225 g) finely grated carrots (about 4 carrots), plus shaved carrots for garnish (optional)
  • 1 cup (3 1/4 oz./100 g) finely chopped pitted dates
  • 1 Tbs. grated orange zest (optional)
  • Wildflower honey for garnish (optional)
  • Chopped candied orange peel for garnish (optional)

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Directions:

Preheat an oven to 350°F (180°C). Grease a 10-cup (2.5-l) Bundt pan with coconut oil. Place on a baking sheet.

In a medium bowl, whisk together the flours, salt, baking soda, cinnamon, ginger, nutmeg and cloves, breaking up any visible clumps. Set aside.

In a large bowl, whisk together the coconut oil, eggs, maple syrup, vanilla, carrots, dates and orange zest. Add the flour mixture and stir to combine.

Transfer the batter to the prepared pan; you may have to mold it into the pan a bit. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes.

Transfer the pan to a wire rack and let cool for 30 minutes, then invert the pan onto the rack and lift off the pan. Let cool completely, about 2 hours, before serving. Drizzle the cake with honey, garnish with candied orange peel and dust with cinnamon. Garnish each slice with shaved carrots. Serves 16.

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