A carrot cake to be proud of! You won’t be able to help it, but have friends over for tea all the time, just to make this cake!
For the sponge:
1 cup cassava flour
¾ cup almond meal (flour)
¼ cup desiccated coconut (optional)
¼ teaspoon Himalayan salt
1 teaspoon baking powder (gluten-free)
½ teaspoon bicarbonate soda
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 cup coconut oil, melted
3 large eggs, free range
½ cup of honey or date paste
2 cups carrots, grated
1 large pear, grated
½ cup pecan nut, roughly chopped
¼ cup almond milk or water (in case batter is too thick)
For the syrup/glaze:
½ cup orange juice
¼ cup honey (or erythritol/monk fruit, sweetened to taste)
For the Icing – Icing is optional
1 tub cream cheese, grass fed, room temperature
¼ cup pouring cream, grass fed
Powdered erythritol/monk fruit or honey to taste
1 can coconut cream
Powdered erythritol/monk friut sugar to taste
- Preheat oven to 180C
- Grease a bundt or 9-inch cake pan, using coconut oil.
- In a large mixing bowl, add all the dry ingredients. Whisk until well combined.
- In a measuring jug add melted coconut oil, eggs, and honey/date paste(or sweetener of choice). Whisk thoroughly.
- Add the egg mixture to the dry ingredients and mix well, using a wooden spoon.
- Now add the carrots, pear and pecan nuts, fold into the mixture until all is well combined. If the mixture seems to dry and a touch of almond milk or water, a splash at a time until cake mixture is slightly moister. Remember with gluten-free baking you don’t want your cake mixture to be too runny, as it won’t bake as well.
- Once your mixture is ready, scoop it into your prepared pan. Smooth the surface and pop it into your pre-heated oven.
- Bake for 30 – 45 minutes, until golden and cooked through.
- Remove from oven and leave to cool in the pan for 10 – 15 minutes, then transfer onto a cooling rack.
- Prick the cake all over using a skewer and pour over the syrup mixture.
- Once the cake is completely cool, you could serve as is or add the icing.
For the Icing:
Dairy Version – Add the cream cheese to a bowl, mix well until smooth. Gradually whisk in the cream, until your mixture is a thick but pourable consistency. Sweeten and drizzle over the cake.
Non-dairy Version – whip up all the ingredients until the coconut cream is smooth and thick, top it on the carrot cake and enjoy!
This recipe is so versatile in what you can do with it.
Change the gluten-free flours to your preference, coconut works great as well as most others.
Substitute pear for apple, grated beetroot also works incredibly well. Just be sure to fold in gently and as the very last step, this will ensure your entire cake won’t turn red!