GF Carrot Cake

Sent to me by a coworker. . . .

Carrot Cake with Lemon Cream Icing

Servings : 16

4 eggs, separated
120 grams unsweetened applesauce
2/3 cup dates  

1/3 cup boiling water 

Dash of baking soda

2 teaspoons Vanilla Extract 

1 3/4 cup grated Carrot 

1/2 cup of Coconut Flour 

2/3 cup of Almond Meal 

4 teaspoons baking powder 

1 teaspoon ground Cinnamon 

1/2 teaspoon ground Ginger 

1/2 teaspoon ground Nutmeg 

Dash of salt

2/3 cup Nuts (walnuts, pistachios)

Lemon Cream Icing

1 can coconut cream, opened and refrigerated overnight (or at least 2 hours) 

2 teaspoons Vanilla Extract 

1 teaspoon maple syrup 

2 teaspoons lemon juice 

Zest of 1 lemon

Preheat oven to 175C/350F Prepare two 7” - 8” pans (grease, parchment paper).

Place dates into medium bowl.  Cover with water and baking soda.  Sit for 5 minutes, then add to blender with applesauce, and blend until dates are broken down.

In a second bowl, whisk together dry ingredients.  

Whisk egg whites until medium peaks form. 

Add egg yolks to date mixture, one at a time.  Add vanilla, then dry ingredients and nuts.  Gently fold egg whites into flour mixture, then divide into pans and bake 30 minutes.

LEMON CREAM: Remove thickened cream from the can, discard watery component. Place cream into mixing bowl and whisk on high until thickened. Add vanilla, maple syrup, lemon juice and zest and whisk until combined and thick. Store in the Fridge.

Spread 1/3 cup of lemon cream over 1st cake. Place 2nd cake on top and spread cream over the cake. You will have cream left over to serve with the cake.  Refrigerate for 30 minutes before serving.