The queen of carrot cakes: dessert, breakfast, snack whenever....

Yesterday was my wonderful mothers birthday. Happy Birthday Mom! Since cooking is one of my strongest talents I wanted to give my mom a lovely dinner and an awesome cake. Now this cake doesn't look fancy at all, but it's a power house of taste and nutrition.  My mom adores carrot cake so I did a quick search to one of my favorite recipe sources 101 Cookbooks and found this recipe for carrot cake. I was really intrigued by that fact that she used bananas and dates instead of sugar. Since I've never had a recipe fail from her I decided to give it a go.

I only made one substitution which was coconut oil for the butter. At the time I realized I only had frozen butter and really didn't want to dig around in the freezer for it. So I used coconut oil and it worked out wonderfully adding a slight coconut flavor to the cake.

For the frosting I used 1 package of organic cream cheese, tablespoon of coconut oil and two tablespoons of maple syrup to sweeten. Oh my is it delicious!!!

The cake is just divine. The dates and bananas were a great sweetener, plus they added moisture. Because there are so many natural ingredients  in this cake, it's pack with nutrients.  Vitamin A from the carrots, potassium from the bananas, iron and magnesium from the dates. Plus calcium from the cream cheese and good fats from the coconut oil. And not to forget protein from the eggs and freshly ground flour. Of course the recipe doesn't call for freshly ground spelt flour, but you all know me by now how can I pass up an opportunity to use freshly ground whole spelt flour!

Try this out for sure, you'll eat it for breakfast, snack, dessert, lunch, dinner whenever and not feel even a slight amount of guilt!