This cake is the perfect Christmas centrepiece in my opinion. It’s decadent, its dense and moist and you may be shocked at the amount of carrots in here but it IS a carrot cake after all and NO ONE likes a dry crumbly carrot cake, do they?
You can play with the toppings and even with the add-ins – I added dates and coconut for that festive touch but you can add pecans, walnuts, chocolate chips, whatever you fancy.
Enjoy and happy holidays!
For The Carrot Cake
- 2 cups (260 grams) whole wheat flour or spelt flour
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 2 teaspoons ground chai spice
- 1 1/4 cups (295 ml) olive oil
- 1/2 cup (200 grams) coconut sugar
- 1 cup (200 grams) brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
- 1 cup (100 grams) coarsely chopped dates
- 1/2 cup (65 grams) toasted coconut flakes
Heat the oven to 180C. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans. You can also grease one larger pan instead of two, which is what I did in this case. You will have to increase the cooking time by about 25 minutes.
In a medium bowl, whisk flour, baking soda, salt, and the chai spice until well blended. In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
Using a wooden or rubber spatula, scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. I prefer doing it in parts as it’s easier to blend this way and less messy too. Stir in the carrots, dates and coconut flakes.
If using two cake tins, divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the centre of the cake comes out clean; 35 to 45 minutes. As mentioned before, if baking one larger cake, add another 25 minutes to baking time and check with a toothpick. Remember, every oven is different and baking times may vary slightly.
Cool cakes in pans for 30 minutes then turn out onto cooling racks, peel off parchment paper and cool completely before frosting.
For The Frosting
- 225 grams cream cheese, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon chai spice
- 1/2 cup (50 grams) toasted coconut flakes
- 1 handful chopped pistachios + 1 handful dried rose petals
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Add the vanilla extract and chai spice and beat until incorporated. Chill covered until ready to frost cake.
Frost in whatever way you like and top wth toasted coconut flakes, pistachios and rose petals.