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Carrot cake is something to be enjoyed by all. Enjoy a generous slice of this gluten-free favourite.

INGREDIENTS

  • 1 cup (170g) golden raisins or sultanas
  • ¾ cup (270g) raw honey, plus extra to serve
  • 4½ cups (450g) almond meal
  • 1½ tsp each ground ginger and ground cinnamon
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp freshly grated nutmeg or ground nutmeg, plus extra to serve
  • 1 cup (125g) pecans, finely chopped
  • 400g carrots, coarsely grated
  • 1 ripe banana, mashed
  • 5 eggs
  • 1 tsp vanilla bean paste

YOGHURT ICING

  • 800g Greek yoghurt
  • 2 tbs raw honey, plus extra to drizzle

METHOD

  • 1. For the yoghurt icing, line a fine sieve set over a bowl with a large square of muslin or a clean Chux cloth. Set over a bowl, then add yoghurt. Fold up edges to cover, then top with a bowl. Chill overnight to drain, then transfer thickened yoghurt to a bowl, discarding liquid.
  • 2. Preheat oven to 160°C. Grease two 20cm cake pans and line with baking paper. Combine the raisins, honey and 2 tbs water in a saucepan over medium heat until the mixture is warmed through, but not simmering. Remove from the heat and cool completely.
  • 3. Combine almond meal, ginger, cinnamon, baking powder, bicard, nutmeg, 100g pecans and carrots in a large bowl.
  • 4. Place cooled raisin mixture in a blender and whiz until smooth. Add banana, eggs, vanilla and a pinch of salt flakes, and whiz until smooth and combined.
  • 5. Add the raisin batter to the dry ingredients and stir to combine. Divide the batter equally between the 2 pans, smoothing tops with a spatula. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
  • 6. Combine the thickened yoghurt with honey. Spread half yoghurt icing over 1 cake with a spatula, then top with second cake, base-side facing up. Spread remaining yoghurt icing over top of cake, using a teaspoon to create ridges.
  • 7. Drizzle with extra honey, scatter over remaining 25g pecans and grate over a little more nutmeg to serve.
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