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The Best Birthday Present. Ever.

Paleo Carrot Cake w Maple Cream Cheese Frosting-4

I‘ve been imagining writing this blog post for a long time. Like over 18 months.

Anyway here we are. And I have good news!

So last week I celebrated my birthday. And the best birthday present? Like, Ever?

I’m having another baby!

In February!

Yes, Fergal is going to be a big brother. (He’s really excited too!)

As is the tradition here at Stonesoup, I have a killer birthday cake recipe to celebrate.

Paleo Carrot Cake w Maple Cream Cheese Frosting

Paleo Carrot Cake

Since my neighbour Heather gave me the recipe for her Stupidly Easy Banana Bread, I’ve been having a great time experimenting with baking without sugar or stevia and using fruit as a sweetener instead. Lots of fun!

This processed sugar-free cake uses dates pureed with a little water and I must admit, I love it even more than the sugar-laden original recipe! The dates add a lovely caramelly flavour. So good!

enough for 6-8
takes about an hour

200g (7oz) pitted dates
1/2 cup coconut oil, melted
3 eggs
250g (8 1/2 oz) almond meal
250g (8 1/2 oz) carrots, coarsely grated

1. Preheat your oven to 180C (350F). Grease and line a 20cm (8in) cake pan.

2. Place dates in a heat proof bowl. Cover with 150g (5oz) boiling water and allow to stand for a few minutes.

3. Transfer date and the soaking water to your food processor and whizz until you have a smooth paste. Stir in the oil, eggs, almond meal and carrots. Mix with a spoon until just combined.

4. Scoop the cake mixture into your pan and bake on the middle shelf for 45-50 minutes or until the cake feels springy when touched and a skewer inserted into the middle comes out clean.

5. Cool in the tin. Or enjoy warm.

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Variations

nut-free / budget – replace almond meal with 200g (7oz) flour. And expect the baking time to be reduced.

different veg – grated zucchini are lovely or try using the same amount of roasted sweet potato or beets.

no coconut oil – use melted butter or an oil with a neutral flavour.

vegan / egg-free – your favourite egg replacer will probably work. I’d try 2 mashed ripe bananas to start but I haven’t done this yet!

Paleo Carrot Cake w Maple Cream Cheese Frosting-3

Maple Cream Cheese Frosting

I know this isn’t Paleo but it’s totally my first choice for those rare occasions when I do want to add some frosting to my cake. Normally I’m more of a ‘just serve it with double cream’ kinda girl.

enough for a VERY thick layer 1 x 20cm (8in) cake
500g (1lb) cream cheese
2-4 tablespoons maple syrup

1. Remove the cream cheese from the fridge to soften about an hour before you want to make the frosting.

2. Whizz the cream cheese in the food processor until smooth. Add maple syrup and whizz to combine. Taste and add more maple syrup as needed.

3. Spread on your cooled cake.

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Variations

sugar-free – skip the maple syrup or replace with a teaspoon of vanilla extract or the seeds from a vanilla bean pod.

less thick frosting – use half the recipe or make a bigger cake!

paleo / dairy-free – just serve your cake without frosting. Or try chilling a few cans of coconut cream and whipping the solid cream that forms on the top.

Big love,
Jules x

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{ 40 comments… add one }
  • Tracy 15 September, 2015, 5:38 pm

    Congratulations!

  • Cherie 15 September, 2015, 6:26 pm

    Woohoo! The best birthday present a girl could receive! Congrats Jules.

  • Emily 15 September, 2015, 7:34 pm

    I LOVE using dates in sweets. They’re so versatile. You can make a lovely caramel with them, and they hold muesli bars and cookie dough together like a champ.

  • MICHELLE 16 September, 2015, 12:40 am

    congratulations!!!!

  • Tatiana 16 September, 2015, 1:12 am

    My congratulations Jules! )))

  • Jenna 16 September, 2015, 1:15 am

    Jules, I’m so happy for you!! Congratulations!!

    That recipe looks amazing and I can’t wait to try it. You might also like a recipe I found called Yummy Yam Frosting. It’s just cream cheese mixed with puréed cooked sweet potato or yam. It’s not too sweet and little kids love it so it’s a nice sugar free frosting. :)

    • jules 22 September, 2015, 3:47 pm

      Thanks Jenna!
      And loving the sound of the Yam Frosting :)
      Jx

  • Jennifer 16 September, 2015, 6:52 am

    Another delicious-looking cake to try. My freezer is full of “sweet treats” for dessert and 80% of them are your recipes: every time I pull out your red velvet brownies my husband always says “this is the best cake ever!” Congratulations, Jules – such joyful news, and fantastic that Fergal will have a baby brother or sister to love. How to come up with a name as fabulous as Fergal is a (delightful) problem though!

    • jules 22 September, 2015, 3:47 pm

      Thanks Jennifer!
      And thanks for the reminder about the red velvet brownies.. I haven’t made them in ages :)
      Jx

  • Tanya 16 September, 2015, 7:22 am

    Happy Birthday and congratulations! Thanks for the cake recipe too :)

  • Cindy 16 September, 2015, 8:37 am

    Congratulations! I like your recipes and your blog! I live in Mexico and I think “almond meal” is not available here. Do you have a recipe to prepare it? I also appreciate your suggestions to replace some ingredients, my son doesn’t eat dairy, so they are very helpful.

    • Miriam 16 September, 2015, 11:20 pm

      Cindy, you can make your own almond meal but wizzing almonds in a food process (I use my Nutri-Bullet) until they are really fine like flour (they won’t be quite that fine but close).

      • Miriam 16 September, 2015, 11:21 pm

        Whoops – I meant ‘by wizzing’ not ‘but wizzing’. Sorry.

        • Cindy 17 September, 2015, 12:57 pm

          Thanks, Miriam! I really appreciate your comments!

    • jules 22 September, 2015, 3:45 pm

      Thanks Cindy!
      And yes just whizzing whole almonds to the finest powder you can get is the best way to make your own.
      Jx

  • Melissa 16 September, 2015, 9:00 am

    Wonderful news Jules. I’m so happy for you.

  • jac 16 September, 2015, 9:47 am

    Congratulations! And this cake looks great!

  • Miriam 16 September, 2015, 11:25 pm

    What can I say but – way to go girl! I was younger than you but I remember when I didn’t think I would ever get pregnant and then finally my daughter was born … and then 25 months later my twins! The joy of being pregnant is one that someone who has not experienced it can’t share (and I’m not talking about morning sickness… you know what I mean).

  • The Hungry Mum 20 September, 2015, 8:50 pm

    such wonderful news! Everyone loves a baby :) Very exciting.

  • barry ozmo 22 September, 2015, 2:49 am

    let me say congrats.the great thing about that recipe is its keeping ability after the first enjoyment.thats where almond meal comes into it’s own especially with dates and carrot.

  • Emma 22 November, 2015, 5:54 pm

    This. is. outstanding. Absolutely loving your recipes Jules. I’m trying the whole30 atm (failing a bit) and just ate some of this to give me a change from my berries and nuts every night. Delish.

  • Corinna 28 April, 2016, 12:10 pm

    Love this cake! Made it tonight for the first time and it disappeared very quickly. Not surprising with the lovely coconut and carrot flavour and the brownie-like texture. Looking forward to taking to the next book club get-together. Thank you for posting this recipe. So yum.

  • Niki 13 July, 2016, 5:05 pm

    I made this cake earlier in the week, it’s lovely and moist, and quite rich so you only need a little piece! Thanks for a great recipe.

    • jules 19 July, 2016, 2:00 pm

      Welcome Niki! Thx for reporting back :)

  • Charlotte 26 February, 2017, 11:06 am

    Can I freeze this cake please

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