Carrot Cake with Sunflower Seed Butter Icing

A Nut-Free Delight: Carrot Cake with Fresh Dates and Sunflower Seed Butter Icing

For those who love carrot cake but need to avoid nuts, here's a delightful alternative that promises all the flavor without any worries. This carrot cake uses sunflower seed butter to create a nut-free, allergy-friendly version that everyone can enjoy. Whether you have nut allergies or simply prefer to avoid them, this recipe ensures no one misses out on a classic dessert favorite.

Looking for a version of a carrot cake with nuts? Delight in our Carrot Cake with Cashew Butter Icing, where traditional flavors meet a creamy, nutty twist. This recipe elevates the classic carrot cake by incorporating rich cashew butter in the icing, adding a luxurious texture and depth of flavor. Perfect for any occasion that calls for a special dessert. Click the link to explore the full recipe and treat yourself to a slice of decadence!

Carrot Cake with Cashew Butter Icing

The Joy of a Nut-Free Cake

Carrot cake is a beloved treat, known for its moist texture and rich taste, which often comes from the addition of nuts. However, for those with nut allergies, this can pose a challenge. By substituting the standard nut butters with sunflower seed butter, we've maintained the creamy texture and satisfying richness of the icing, while making it completely safe for those with nut allergies.

Ingredients and Instructions

Cake

4 large carrots, grated (approximately 2-2.5 cups)

1/2 cup unsweetened applesauce

10 fresh Medjool dates, pitted and finely chopped

1 teaspoon cinnamon

1/4 cup sunflower seed butter

1/4 cup maple syrup

2 cups oat flour

1 teaspoon baking powder (optional for a little rise)

1/2 teaspoon salt (optional to enhance flavors)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.

Prepare Dry Ingredients

In a large bowl, mix together the oat flour, cinnamon, baking powder, and salt (if using).

Blend Dates and Wet Ingredients

In a food processor or blender, blend the dates, applesauce, sunflower seed butter, and maple syrup until smooth. This mixture will help sweeten and bind the cake.

Combine Wet and Dry Ingredients

Add the wet mixture from the food processor to the dry ingredients in the bowl. Stir until just combined.

Add Carrots

Fold in the grated carrots until they are evenly distributed throughout the batter.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.

Once cooled, you can frost the cake with the sunflower seed butter icing (below) if desired or just as it is, plain.

Sunflower Seed Butter Icing

1 3/4 cups pitted Medjool dates

Approximately 3/4 cup hot water (just enough to cover the dates)

3/4 cup sunflower seed butter

1/2 teaspoon cinnamon

Instructions

Soften the Dates

  - Place the pitted dates in a bowl.

  - Pour hot water over the dates to just cover them. Allow soaking for about 10-15 minutes to soften.

Blend Ingredients

Drain the softened dates and transfer them to a blender or food processor be sure to save the water to be able to adjust the consistency if needed.

 Add the sunflower seed butter and cinnamon.

Create the Icing

Process the mixture on high until it achieves a smooth and creamy texture. Pause as needed to scrape down the sides of the blender to ensure everything blends evenly.

Adjust Consistency

If the icing seems too thick, you can add a little more of the drained water (a tablespoon at a time) and continue blending until you reach the desired consistency.

Chill

Pour the icing into a container and refrigerate for about 30 minutes. This will help it thicken slightly, making it easier to spread.

Frost the Cake

Once your carrot cake is completely cooled, spread the icing evenly over the top and sides.

Sunflower seed butter is a wonderful nut-free alternative that should be safe for those with nut allergies, but always ensure to check labels for potential cross-contamination if you're highly sensitive. Enjoy your nut-free carrot cake icing!

Storage Instructions

Room Temperature

If you plan to eat the carrot cake within 1-2 days after baking, you can store it at room temperature. Make sure it's covered in an airtight container or wrapped tightly with plastic wrap to keep it moist and to prevent it from absorbing odors from other foods.

Refrigerate

For longer storage, refrigerate the carrot cake. Place it in an airtight container or cover it securely with plastic wrap or aluminum foil. Properly stored, the cake can last for up to 5 days in the refrigerator. The icing's texture remains creamy, and the flavors can even enhance a bit after a day or two.

Freezing

This carrot cake freezes well, both frosted and unfrosted. To freeze, wrap the cake tightly with plastic wrap, then again with aluminum foil or place it in a freezer-safe container. For best quality, consume the cake within 3 months. Thaw the cake overnight in the refrigerator before serving. If you prefer, you can also thaw it at room temperature for a few hours.

Tips

Always slice the cake while it's still slightly chilled for cleaner cuts.

Allow the cake to come to room temperature before serving if it has been refrigerated or frozen for the best flavor and texture.

These storage instructions will help ensure that your carrot cake remains delicious and safe to eat, extending its freshness over several days.

A Cake for All Occasions

This carrot cake with sunflower seed butter icing is not just a great option for those with allergies—it's a testament to how versatile and inclusive baking can be. Whether you're serving it at a party, as a special dessert after a family dinner, or just treating yourself, it's sure to impress with its delightful flavor and moist texture.

Celebrating Diversity in Dessert Choices

By embracing ingredients like sunflower seed butter, we open the door to delicious possibilities that ensure everyone can enjoy a slice of cake. This recipe is a celebration of diversity in dietary needs and preferences, making it a perfect addition to any baker's repertoire.

Enjoy the process of baking this nut-free carrot cake and the pleasure of sharing it, knowing that everyone can partake in the joy it brings.

Nourish Your Body with Every Bite!

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