Maple-Sweetened Carrot Cake

I turned 32 last week. It was a beautiful birthday, full of sunshine, planting flowers in the garden, and eating good food. I strayed away from my typical chocolate cake and made this carrot cake for myself and shared it with dear friends. This past year of my life was one of the most intense and emotional years to date for me, and I’m looking forward, albeit with a little apprehension, to what lies ahead.

Maple Sweetened Einkorn Carrot Cake

(Makes one 9-inch round cake. Double the recipe to make a two-layer cake)

2 1/4 cup flour (I used 1/2 cup whole grain einkorn and the rest all-purpose einkorn)

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon cinnamon

½ teaspoon nutmeg

1 teaspoon sea salt

2 eggs

½ cup applesauce

½ cup maple syrup

1/4 cup dairy or nut milk of your choice

½ cup melted butter or coconut oil

2 teaspoons vanilla extract

2 cups grated carrots

1/2 cup chopped dates, chopped (optional)

1/2 cup chopped pecans or walnuts (optional)

Maple Cream Cheese Frosting

(I tripled this recipe for my two-layer cake because I wanted lots of frosting, but you definitely don’t need to do that)

8 oz cream cheese, at room temperature

3 tablespoons butter, at room temperature

1 cup maple sugar, or more or less, to taste

1 teaspoon vanilla extract

Instructions

1. Heat the oven to 350°F and grease a 9-inch round baking pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

2. In a medium bowl, whisk the eggs and then whisk in the applesauce, maple syrup, milk, melted butter or coconut oil, and vanilla. Stir in the carrots, dates, and pecans.

3. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined.

4. Pour the batter into the baking dish and bake for 35 to 38 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely before frosting.

Make the frosting: In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the vanilla and maple sugar and mix until smooth.