Carrot Cake
This indulgent carrot cake is perfect for a celebration! Full of plant points and flavour, it’s one of my go-to sweet recipes.
MAKES 1 CAKE
PREP TIME 15 MINUTES COOKING TIME 35-40 MINUTES
DIFFICULTY MEDIUM
Ingredients
Dry Ingredients:
220g packed fine almond flour
220g plain flour
20g shredded coconut
20g milled flaxseed
20g milled hemp seeds
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
½ cup chopped pecans or walnuts
Wet ingredients:
4 large St Ewe eggs, at room temperature
210ml pure maple syrup
80g drippy tahini
60g unsweetened almond milk
1 teaspoon vanilla extract
60g extra virgin olive oil
300g shredded carrots (medium grate)
For the frosting:
70g salted butter, at room temperature
180g cream cheese, at room temperature
200g powdered sugar
2 teaspoons pure vanilla extract
1 tablespoon unsweetened almond milk
For the topping:
Extra pecans and shredded coconut
Method
1.
Preheat the oven to 180 degrees. Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds.
2.
In a large bowl, whisk the almond flour, coconut flour, shredded coconut, baking soda, cinnamon, nutmeg and salt together. Set aside.
3.
In a large bowl, whisk together the eggs, pure maple syrup, tahini, almond milk, vanilla extract until smooth.
4.
Whisk in the melted and cooled coconut oil until it’s well incorporated, then stir in the carrots. Note: It is important that your eggs are at room temperature otherwise the coconut oil will coagulate. The coconut oil should be melted but not HOT, but rather closer to room temp.
5.
Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Stir in nuts, if.
6.
Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 22-32 minutes in the two 8-inch pans and 30-40 minutes for three 6-inch pans.
7.
Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow the cake to cool completely before frosting or removing from the pans. The cake should be room temperature when you frost it.
8.
Make your frosting: In the bowl of an electric mixer, add the softened butter and cream cheese and whip on high until light and fluffy. Add powdered sugar, vanilla extract and milk and beat for 2-3 minutes more.
9.
Decorate and frost the cake with pecans and shredded coconut on top. Once you are done frosting, place the cake to the fridge
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