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Ginger Carrot Beet Cake

An earthy, moist, midly sweet spiced carrot cake with the addition of beets and ginger. Topped with a light and tangy cream cheese/whipped cream frosting.
Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 14
Author Shay Bocks

Ingredients

  • 1 1/3 cups white sugar
  • 3 eggs separate yolks and whites
  • 3/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup hot water
  • 2 1/4 cups white whole wheat flour
  • 1 tbsp baking powder
  • pinch of salt
  • 2 tsp pumpkin pie spice
  • 2 1/4 cups grated carrot
  • 1 cup grated beetroot can add 1-3 extra tablespoons if desired
  • 1/4 cup crystallized ginger chopped
  • Frosting
  • 1 cup whipping/heavy cream
  • 6 oz cream cheese
  • 1 tsp vanilla extract
  • pinch salt
  • 1/2 cup coconut date cream**
  • 1/2 tsp pumpkin pie spice optional
  • 1/4 cup crystallized ginger

Instructions

  1. Preheat oven to 350 and grease a bundt pan with cooking spray (I love coconut oil spray)
  2. Sift the flour, baking powder and spices into a medium bowl
  3. Combine the sugar, water, egg yolks, and oil in a bowl and beat with a hand mixer
  4. Add the flour and spice mixture into the wet ingredients
  5. In a small-medium bowl, beat the egg whites until they form stiff peaks
  6. Using a wooden spoon, add the grated carrots, beetroot, and ginger to the mixture, before gently folding in the egg whites.
  7. Pour the mixture into the cake pan and cook for 40-50 minutes depending on how hot your oven is. Be sure a knife comes out clean from the center.
  8. Frosting
  9. Whip cream with hand beater until it forms stiff peaks
  10. In second bowl beat the cream cheese with a hand beater and add in the coconut date cream
  11. beat in the whipped cream until combined.
  12. Add vanilla, salt and pumpkin pie spice.
  13. Once cake has cooled frost cake and top with chopped crystallized ginger to taste
  14. **coconut date cream can be made by combining a half a can of coconut milk with 6-8 pitted medjool dates on the stove in a small pan over low heat, stirring and simmering until dates are broken down. Blend in a food processor or use immersion blender to reach a creamier consistency. Increase number of dates to sweeten.