I have to tell you that I LOVE my carrot cake, this recipe is based off my Christmas cake recipe which we all know is pretty awesome, this is not just in my opinion but the many readers who mailed me with rave reviews. Christmas cake for Christmas and carrot cake which is ideal for bringing out with coffee and tea on Easter Sunday when the celebrations are drawing to a close.
Depending on how I’m feeling/pantry supplies or who is going to be eating it really determines my icing choice. On some occasions it is may be cream cheese for a more traditional version, then for a diary-free option I prefer to use coconut cream. That being said, no topping is also a good option which I often do when I’m not baking for entertaining.
Just off the topic of my cake recipe I feel that I need to mention a rather sensitive issue that I have (and in fact most bloggers) about sharing of recipes. I honestly don’t have a problem with readers posting pictures, in fact I love it, and I really thrive on seeing the amazing changes and different things that can be done to my recipes, be it to improve them or as a pantry alternative. What I’d like to ask though, is please keep posting pictures and comments but simply send me an email asking permission to share my recipes. I spend many hours working on these recipes to perfect them and it is obviously important to me to keep control over where and who posts them. I often find variations online and even worse, a cut and paste on social media without any linking back to my original recipe. I understand that once I post the recipes, they are out there for public use, but we should still have a sense of propriety when sharing recipes – rant over, I really do hope you enjoy this recipe of mine!
- 3 cups ground almonds
- 2 cups grated carrot
- 1 cup organic pitted dates
- 1/4 cup coconut sugar - or a few extra dates
- 2 tsp bicarbonate of soda
- 1/2 tsp Himalayan salt
- 1 tsp ground cinnamon
- 1 tsp ground all spice
- 2 tsp apple cider vinegar
- 4 good quality eggs
- 1/2 cup coconut oil
- 1 cup of walnuts/pecan nuts - broken into pieces
- 2 180g tubs of Philadelphia cream cheese (room temperature) or coconut cream
- 2 Tbsp fresh lemon juice
- 2 Tbsp maple syrup/raw honey
- Preheat the oven to 175ºC
- Prepare a 20cm loose based baking tin with baking parchment.
- Using a food processor, shred enough carrots to make 2 cups.
- Remove the carrots and change the blade to an S blade.
- Blend together the dates, ground almonds, coconut sugar, spices and bicarb. Just for a few seconds until the dates are chopped and it resembles a flour.
- Add the remaining ingredients, blitz for a few seconds until everything is mixed together (don't over mix).
- Stir through the nuts and transfer the batter to the baking tin.
- Bake for 1 hour, check that a wooden toothpick comes out clean to ensure it is cooked.
- Leave to cool.
- In a bowl, mix together the icing ingredients and leave to stand until the cake is cooled.
- Once cooled, slice the cake length ways in half (it may seem slightly under cooked, this is the way it should be for a moist, slightly soggy carrot cake).
- Use under half of the icing in the middle and roughly spread it.
- Place the other cake on top and ice the topping with the remaining icing.
This is a very moist, soft cake, if you refer a drier cake then bake at 170ºC for 1 hour and 20min.