This recipe is moist and has 75% less fat than traditional carrot cake.
Preheat oven to 350° F.
Grease cake pans with coconut oil and parchment paper.
Using a food processor or a hand grater, grate 4-5 carrots to get 4 cups of grated carrots. (No need to pack the carrots. If you do, 3 cups would be enough.)
In a food processor, blend dates until sticky paste forms. Add applesauce, vanilla, salt, and melted coconut oil and process until well combined.
In a bowl, sift together flour, baking soda, baking powder, and spices and set aside.
In a large bowl, beat eggs until double in size and slowly beat in coconut sugar.
Add date mixture to eggs and stir well.
Add dry ingredients and stir until well combined.
Fold in grated carrots and walnuts.
Pour batter evenly between the two pans.
Bake 35-40 minutes or until a toothpick inserted comes out clean.
In your food processor, blend the dates until smooth paste forms. Add in 2 tablespoons of maple syrup and processor until well combined.
With an electric mixer, whip the cream cheese until light and fluffy. Add in date mixture and blend. Adjust texture and sweetness with more maple syrup.
Once the cakes have cooled, frost the first layer of cake and add the second layer on top. Add the rest of the frosting and cover the whole cake.
Serve right away or keep in the fridge until ready to serve.