Bitcoin Beans Cacao Carrot Cake with Cream Cheese Frosting
Makes one 9-inch cake | Serves 10–12
Ingredients
Cake
∙ 2 cups grated carrots (about 3 medium carrots)
∙ 1 cup unsweetened shredded coconut
∙ 3 free-range eggs
∙ ½ cup coconut oil, melted and cooled
∙ 1 cup panela (rapadura sugar), finely grated or crumbled
∙ 2 tablespoons fresh lemon juice
∙ 1½ cups all-purpose flour
∙ ½ teaspoon Himalayan salt
∙ 1 teaspoon cinnamon
∙ ½ teaspoon garam masala
∙ 1 teaspoon baking powder
∙ ½ teaspoon baking soda
∙ ¾ cup Bitcoin Beans Cacao (La Reserva or El Clásico), roughly chopped into chunks
∙ ½ cup roughly chopped walnuts
Cream Cheese Frosting
∙ 8 oz (1 block) full-fat cream cheese, softened
∙ 3 tablespoons panela, finely grated
∙ 2 tablespoons fresh lemon juice
Instructions
1. Prep (10 minutes)
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Grate the carrots and coconut. Roughly chop the cacao into chunks — whatever size you enjoy. Roughly chop the walnuts.
2. Mix the Wet Ingredients (5 minutes)
In a large bowl, whisk together the eggs, melted coconut oil, finely grated panela, and fresh lemon juice until the panela begins to dissolve and the mixture is smooth.
3. Combine Dry Ingredients (5 minutes)
In a separate bowl, whisk together the flour, Himalayan salt, cinnamon, garam masala, baking powder, and baking soda.
4. Bring It Together (5 minutes)
Fold the dry ingredients into the wet ingredients until just combined — do not overmix. Gently fold in the grated carrots, shredded coconut, chopped cacao chunks, and walnuts.
5. Bake (40–45 minutes)
Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting.
6. Make the Frosting (5 minutes)
Beat the softened cream cheese until smooth and fluffy. Add the finely grated panela and fresh lemon juice, and mix until fully incorporated. Taste and adjust lemon or sweetness as desired.
7. Frost and Serve
Once the cake is completely cool, spread the cream cheese frosting generously over the top. Garnish with a few extra cacao chunks, chopped walnuts, or a dusting of cinnamon if you like.
Notes
∙ Panela is an unrefined whole cane sugar — grate or finely crumble it so it dissolves evenly into the batter and frosting. If you can’t find this in your shop, then brown sugar can also work.
∙ Garam masala adds a warm, subtle spice that pairs beautifully with the cinnamon and dark cacao. Start with ½ tsp and adjust to taste.
∙ Cacao chopped into rustic chunks for rich pockets of intense chocolate flavor throughout the cake.
∙ The cake keeps well covered in the refrigerator for up to 4 days.
Best served with a Cacao brew for dunking purposes!
