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Let’s talk about carrot cake. Except this recipe is for a ‘faux’ carrot cake.
The thing is: all my friends decided to have their birthdays in September and I ran out of carrots, and almond flour.. and raisins. But since I wouldn’t let a small thing like that put me off from making a carrot cake I’ve substituted them with the things I DID have.
I always make a carrot cake for birthdays as it is such an English staple and there is not a single person who doesn’t like it.
I have used a combination of walnut and hazelnut flours ( I just grind them in a coffee/spices grinder); the walnut flour itself can be quite bitter so don’t use it on its own, unless used for savoury dishes or flavoured with something really aromatic and lots of sugar.
(T. Colin Campbell from Centre for Nutrition studies)
I have substituted the carrots with… sweet potato, mostly for texture and colour. It is quite similar, orange, starchy and sweet, and to be perfectly fair my friends kept thinking it was a carrot cake all the way through. Answer only questions you are asked, right?
I have used figs instead of raisins as I love the wonderful combination of cardamom and figs.
Note: I happily use unrefined demerara or muscovado sugar. I have no problem with honey, but sometimes it is better to use solid sweetener rather than liquid. Also honey is not cheap. Neither is coconut/maple sugar. So if you are not orthodox about your Paleo regime, use good quality unrefined sugar, which gives a wonderful caramel note to sweets.
(Shauna Sever from Piece of Cake)
Old Fashioned Faux Carrot Cake
Carrot cake with sweet potatoes and figs.
- 130 g of walnuts (ground)
- 70 g hazelnuts (ground)
- 80 g of coconut flour
- 200 g of demerara or muscovado sugar (preferably light brown)
- 40 g of desiccated coconut
- 5 medium eggs + 1 egg white
- 1 tsp of lemon juice
- 150 g of grated sweet potato
- 50 g coconut oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 ginger powder
- 1/2-1 tsp ground cardamom
- 1 tsp baking soda
- pinch of salt
- 1 can of coconut cream and 50 g of light brown demerara sugar with a pinch of cardamom for topping
- coconut flakes for decoration
- Step 1 Preheat oven to 180 degrees C
- Step 2 Grind the walnut and hazelnut flour in a grinder, be careful not to overdo it and turn it into a paste
- Step 3 Whisk the 5 eggs plus 1 egg white with sugar and lemon for 15 minutes on medium with a hand mixer or kitchen robot
- Step 4 In the meantime combine the nut flours with baking soda, all spices and salt and add the desiccated coconut. Chop up the dried figs and add to the dry mixture. Grate the raw sweet potato and add at the end.
- Step 5 Melt the coconut oil and combine with the dry mix.
- Step 6 Add the wet and dry ingredients and mix well.
- Step 7 Line a round cake form with parchment paper, oiling the sides with a bit of coconut oil. Pour the mixture into the form and bake for about 45 minutes to an hour, depending on your oven.
- Step 8 Place the coconut flakes onto a baking tray for a minute or two to brown them slightly, watch closely as they tend to burn very quickly.
- Step 9 Once the cake has been baked, let it cool and top with coconut cream mixed with sugar and cardamom and decorate with browned coconut flakes.