If you look under the “sweets” tab in my recipe page, you won’t find too many decadent or overly indulgent treats. They tend to be easy and natural alternatives to cookies or brownies and raw desserts or fruit-sweetened bars; basically the kind of stuff you would expect from a gluten-free, dairy-free blog.

These little cakes are an exception to that rule. Not that they aren’t natural and chock full of nutrient-dense ingredients, but they certainly aren’t what most would consider a “health food”.

These carrot cakes are full of luscious fats and divine sweetness. All the decadence of a Blue Ribbon Carrot Cake, with the peace of mind of clean ingredients.

These would be a perfect treat for your Easter celebration or spring break BBQ’s. They’re also great for Wednesday night… during the latest American Idol. And subsequently on Thursday morning for breakfast (breakfast?!… sheesh, she must be pregnant).

Carrot Cake with Maple Date Buttercream

Buttercream

1 c. pitted medjool dates
1/2 c. grass-fed butter, salted (I use Kerrygold)*
1/2 c. coconut milk (the thick kind in the can)
2 Tbsp. maple syrup
2 Tbsp. vanilla extract
pinch of sea salt

1. Using a high-speed blender, blend dates, coconut milk, vanilla and sea salt.
2. Transfer to a bowl with the butter and beat with a mixer on medium-high until  smooth.
3. Set aside if frosting cake soon or chill until ready to use. Remove frosting from the fridge while cake is cooling to soften the mixture for easy spreading.

*If you cannot tolerate dairy, please substitute the butter for soy-free Vegetable Shortening (Nutiva Red Palm Shorteningis great)

Carrot Cake

2 c. almond meal
1 tsp. allspice
1 tsp. cinnamon
1 tsp. ginger
1 tsp. baking powder
1/2 tsp. baking soda
pinch of sea salt

3 eggs
1/3 c. butter, softened
1/2 c. maple syrup
1 Tbsp. vanilla extract
zest of 1 orange

1 c. shredded carrot
1/2 c. shredded coconut
1/4 c. raisins
1/4 c. chopped, toasted pecans

1. Preheat oven to 325
2. In a large bowl combine all the dry ingredients in the first list.
3. In a smaller bowl, blend the wet ingredients.
4. Pour wet mixture into the dry bowl and mix well.
5. Finally, fold in the carrot, coconut, raisins, and pecans into the batter.
6. Pour batter into a cake pan or scoop 1/4 c. into a lined or greased muffin tin.
7. Bake for 25-30 mins. (muffins) or 35-40 mins. (cake) until set.
8. Let cool and frost.