Recipes
Nina's yummy carrot cake with lemon icing
Enjoy Nina’s ‘world famous’ carrot cake, a favourite at our retreats and workshops. Gluten & sugar free, moist and full of tantalizing flavours, this is a treat you and your friends will savour and love.
Serves 12 persons
Ingredients
CAKE
400 gr almond flour
2 tbs coconut flower
250 ml honey
5 eggs
350 gram grated carrots
2.5 tbs grated fresh ginger
3 tsp cinnamon
1 tsp ground cardamon
2 tsp baking soda
1/2 tsp himalayan crystal salt
70 ml coconut oil liquid state
ICING
160 gr desiccated coconut
7 tbs coconut oil
15 tbs coconut cream
2 tbs lemon rind
2 tbs Honey
1 tsp vanilla essence
DECORATION
Lemon slices, quartered
Pumpkin seeds
2 tbs coconut chips
Method
Preheat owen to 150°c.
Line a 24 cm cake springform with baking paper.
To make the cake batter, grate the ginger and corrots, leave aside.
Whisk eggs and honey until light and fluffy.
In a separate bowl mix all the dry ingredients.
Fold the oil and dry ingredients into the egg mixture. Gently stir in ginger and crated carrots. Take care not to over work the dough.
Add the batter to the cake tin and bake in the middle of the oven for 60 minutes at 150°c. Test with a skewer to ensure that the cake is baked through. Note that almond meal may still seem a bit moist when done.
Let the cake cool on a wire rack before icing.
To make the icing, stir together all the ingredients until they have consistency of a firm and thick cream. Add additonal coconut cream if the icing is not holding together.
Ice and decorate the cooled cake and store in the fridge until ready to serve.
Enjoy!