Just about everyone I know owns and loves the Rebar cookbook. Whenever I pull this book down from the cookbook shelf it falls open to page 210: Carrot Coconut Cake. I’ve lost count of how many times I’ve made it, but lately I’ve been working on creating a sugar free version for my husbands birthday. He’s stopped eating sugar, but I don’t think that necessarily means cake is off the table.
This recipe makes enough batter for two 8 inch round cakes or one 9×13 inch sheet cake and is amazing topped with low sugar cream cheese frosting!
Ingredients:
1 3/4 cups grated carrots
1 cup crushed pineapple
3/4 cup shredded coconut
3/4 cup chopped walnuts
3 eggs
1/2 dates soaked in 1/2 cup boiling water
1/4 cup maple syrup
3/4 cup vegetable oil
2 teaspoons vanilla
1 1/2 cups of flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Steps:
- Preheat oven to 350F and butter and flower pans
- Combine grated carrots, pineapple, coconut and walnuts in a large bowl
- Cover chopped dates in boiled water, once cooled blend in a food processor until a paste has formed
- Combine flour, spices, baking soda, baking powder and salt in a bowl
- Whip eggs, maple syrup, vanilla, and cooled date paste for five minutes, mixture should double in volume
- Fold flower mixture into egg mixture, once combined fold in grated carrot mixture
- Bake for 30 minutes
sweet and pea 