I love carrot cake, it is probably one of my top fav sweet treaties. But the amount of refined sugar, vegetable oil and white flour in a serving gives me a headache just thinking about it. This is the carrot cake we would make in the cafe and all our customers would rave about it (the staff too). It's our wholefood/wholemeal version that provides some healthy protein, fat and carbs and doesn't leave you feeling sugar sick afterwards. We swap out the white flour for almond meal, add a touch of spelt or wholemeal flour for texture and as a binder. You know how much we love panela sugar!! It is whole and unrefined, and the natural caramel flavour is similar to brown sugar (which is the usual sugar in a traditional carrot cake). It has a lot of earthy flavours and textures but the spices balance it out and the creaminess of the ricotta bring it all together.
A healthier version of carrot cake to make mum and grandma on mothers day, or the work morning tea, or as cupcakes for the kids.
100ml olive oil
1 + 1/2 cup panela sugar
3 eggs
2 + 1/2 cup grated carrot
2 cups almond meal
1/2 cup spelt or wholemeal flour
3/4 cup mixed chopped almonds and pepitas
1/3 cup almond milk
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground ginger
1/2 tsp ground coriander
1/2 tsp nutmeg
1 tsp apple cider vinegar
1/2 tsp salt
Whipped ricotta icing:
1 cup ricotta (cold)
2 tbsp maple
2 tsp vanilla
1. Preheat oven to 180°. Grease and line a large (30cm) springform cake tin.
2. Whisk oil, eggs and panela sugar together until combined.
3. Add the remaining ingredients and gently fold until just combined.
4. Pour into the prepared loaf tin and bake for 40-50mins. When ready, cake will be firm to the touch and a dark golden colour.
5. While cake is baking, whip the cold ricotta, maple and vanilla in a mixer, food processor or with hand held beaters until smooth and silky. Store in the fridge until ready to use
6. Let the cake cool and remove from the tin the pop in the fridge for 30mins before icing. Spread with the whipped maple ricotta, dust with cinnamon and decorate with edible flower petals and chopped nuts and serve fresh. Store in the fridge in an airtight container for 3-4 days.
Recipe Tips: - Let the cake completely cool in the fridge before icing - For a sweeter cake use 1/2 white sugar and 1/2 brown sugar - Also works great with other nut and seed combinations. We love throwing in some chopped macadamias and flaked almonds. - For a little extra oomph, pour a dash of maple on top before serving - Can be made as cupcakes, just reduce baking time.
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