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Preheat oven to 350 and grease a bundt pan with cooking spray (I love coconut oil spray)
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Sift the flour, baking powder and spices into a medium bowl
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Combine the sugar, water, egg yolks, and oil in a bowl and beat with a hand mixer
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Add the flour and spice mixture into the wet ingredients
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In a small-medium bowl, beat the egg whites until they form stiff peaks
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Using a wooden spoon, add the grated carrots, beetroot, and ginger to the mixture, before gently folding in the egg whites.
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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.
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Frosting
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Whip cream with hand beater until it forms stiff peaks
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In second bowl beat the cream cheese with a hand beater and add in the coconut date cream
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beat in the whipped cream until combined.
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Add vanilla, salt and pumpkin pie spice.
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Once cake has cooled frost cake and top with chopped crystallized ginger to taste
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**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.