About the Recipe
Ingredients
INGREDIENTS
2 Cups ALL-PURPOSE FLOUR
1 1/2 Cups SUGAR
3 tbsp BAKING POWDER
1 1/2 tbsp PUMPKIN SPICE
1/2 tsp BAKING SODA
4 EGGS
2 3/4 cups SHREDDED CARROTS (can add more or less depending on how carroty you prefer:) )
3/4 cup COCONUT OIL
1/2 cup HONEY (using a local honey helps with any allergies)
1 cup DATES AND FIGS (I utilize dried and chop them into chunks)
1/2 tsp SALT
Preparation
CAKE: Combine dry ingredients and then combine in all non-dry ingredient into mixer. Grease generously two 8 inch pans with coconut oil. Bake for 23 minutes or when a knife can cleanly poke into the cake pan. Let cakes cool completely prior to frosting!
FROSTING: Combine all mixture except powdered sugar and zest. Once combined slowly add powdered sugar and zest. For best results combine frosting ingredients in a mixer on high for 6 minutes. Garnish with ground pistachios, shredded carrots, and two dried figs! Enjoy! ​