Layer Cake - Chocolate Carrot Cake

 

Makes 1 6 inch 2 layer cake

 

2 6-inch cake pans

 

Cake:

 

1 1/2 cups Gluten Free All Purpose Baking Flour

1/3 cup cacao powder or unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

2 tsp ground cinnamon

2 tsp ground ginger

1 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved

1/4 cup avocado oil or olive oil

1 Tbsp pure vanilla extract

1 cup fresh orange juice at room temperature

2 Tbsp apple cider vinegar

1 1/4 cups shredded organic carrots

 

Frosting

 

1 1/4 cups pitted Medjool dates, soaked in water for 30 minutes, and 1 cup of the water reserved

3/4 cup raw walnut butter or raw almond butter

3/4 cup cacao powder

pinch sea salt

Adjust the oven rack to the middle position and preheat to 375F. Line two six-inch-diameter cake pans with parchment paper that is two inches high on the sides. To prevent the cake from sticking, gently grease the pan's edges and the parchment paper. Then, line the pan's bottom with a piece of parchment that fits the pan well. In a large basin, thoroughly mix flour, cacao powder, baking soda, baking powder, sea salt, ginger, and cinnamon. In a blender, combine the dates, oil, orange juice, vanilla extract, and reserved water. integrate until smooth. Using a whisk, thoroughly integrate the blended ingredients into the flour mixture. Add the cider vinegar and whisk until bubbles appear. Add carrots and stir.  Pour the cake mixture into the prepared pans, and bake the cakes for the Tester placed in the middle comes out clean after approximately half an hour. After approximately an hour, fully cool the cakes in a pan on the rack. To loosen, cut along the pan's sides. Place the cakes onto a dish and remove the parchment paper. Allow to cool fully.

 

Meanwhile, whisk together all the ingredients to make the frosting. Use a high-speed blender to combine the ingredients until they are smooth. The consistency of nut butter and dates might differ, so if the mixture seems too thin, add a little more cacao powder; if it appears too thick, add a little more water.

To assemble, put one layer of cake on a platter and cover with 1/2-inch-thick frosting.  Spread the remaining frosting over the top and down the edges of the cake after placing the second cake layer on top of the first.

Double the recipe and bake in two 9-inch cake pans if you want a two-layer 9-inch cake.