This is freaking delicious anytime of the week.
This cake is made after I made carrot juice with my slow juicer, and wanted to use the pulp. It is so tasty, with many spices.
This has a base of shredded carrots, and then from the pulp of making juice.
Recipe
Turn your oven on: 180° C
Get your bowl and add:
- 8 dl shredded carrots
- 150 gram real, local, organic butter
- 2 tbsp maple syrup
- 2 dl raw sugar / coconut sugar
- 3 tsp egg replacement
- 5 tsp cinnamon
- 2 tsp cardamon
- 2 tsp coriander powder
- 1 tsp baking powder
- 2 tsp baking soda
For a cake like this a springform pan works great. Just cover the bottom with a baking sheet, grease the edges and pour the dough in.
Bake it in the middle of the oven (180° C) for 45 minutes.
Let it cool down before adding the topping.
Topping
- 1 can coconut cream. Use only the solid part, not the water.
- 1 lime
- Icing sugar
Add the coconut cream into a cold bowl, and whip it on full speed for a couple of minutes.
Add lime juice.
Add icing sugar until desired consistency and sweetness. Maybe 2 dl should be fine.
Garnish with some shredded carrot.
Enjoy!
Carrot Cake With Coconut Cream originally published by Nina's Healthy Kitchen, June 26, 2019. Used with permission.