Virtuous carrot cake

Name: Virtuous carrot cake
Prep time: 1800 s
Cook time: 2100 s
Total time: 3900 s
Yield: 10 Servings
Ingredients: 3 eggs; 180 g carrots; 1 very ripe banana; 5 tbsp maple syrup (divided); 130 g ground almonds; 50 g whole - grain spelt flour; 1 tsp baking powder; ½ tsp cinnamon; ¼ tsp salt; 100 g unsweetened apricot jam or apricot - apple purée; 40 g additive - free cocoa butter; 2 tsp cold - pressed cocoa powder; coconut oil for greasing; whole - grain spelt flour for dusting

Based on 27 ratings

Veronika, blogger

www.carrotsforclaire.com

“My mother used to make this delicious cake for our birthdays. I adapted it so that people with intolerances can also enjoy it!”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-10+

3	eggs
180 g	carrots
1	very ripe banana
5 tbsp	maple syrup (divided)
130 g	ground almonds
50 g	whole - grain spelt flour
1 tsp	baking powder
½ tsp	cinnamon
¼ tsp	salt
100 g	unsweetened apricot jam or apricot - apple purée
40 g	additive - free cocoa butter
2 tsp	cold - pressed cocoa powder
	coconut oil for greasing
	whole - grain spelt flour for dusting

Metric

Imperial

How-To Videos

Utensils

oven
serrated bread knife
20 - cm / 8 - in. round springform pan
whisk
small saucepan
rubber spatula
grater
cooling rack (optional)
stand mixer or hand mixer with beaters
2 mixing bowls
offset spatula (optional)

Enjoy with

Dreamy chocolate date smoothie
This creamy, naturally sweet smoothie is the perfect pairing for a special occasion like a birthday.

Nutrition per serving

Cal
225

Protein
7g

Fat
13g

Carb
19g

Step 1/4

Preheat oven to 180°C/350°F. Separate eggs into two bowls. Finely grate carrots, mash banana with a fork, and add both to the egg yolks. Add some maple syrup and mix using a stand mixer or hand mixer with beaters.

3 eggs
180 g carrots
1 very ripe banana
3 tbsp maple syrup

oven
grater
stand mixer or hand mixer with beaters
2 mixing bowls

Preheat oven to 180°C/350°F. Separate eggs into two bowls. Finely grate carrots, mash banana with a fork, and add both to the egg yolks. Add some maple syrup and mix using a stand mixer or hand mixer with beaters.

Step 2/4

Add ground almonds, whole-grain spelt flour, baking powder, and cinnamon to the mixture and mix well. Beat the egg whites with some salt and gently fold into batter.

130 g ground almonds
50 g whole - grain spelt flour
1 tsp baking powder
½ tsp cinnamon
¼ tsp salt

rubber spatula

Add ground almonds, whole-grain spelt flour, baking powder, and cinnamon to the mixture and mix well. Beat the egg whites with some salt and gently fold into batter.

Step 3/4

Grease and flour a cake pan and transfer batter to pan. Transfer to oven and bake for approx. 35 min. at 180 °C/350 °F, or until a toothpick comes out clean. Remove from oven and let cool completely. Remove springform and slice cake horizontally. Coat bottom half with apricot jam and set upper half on top.

100 g unsweetened apricot jam or apricot - apple purée
coconut oil for greasing
whole - grain spelt flour for dusting

20 - cm / 8 - in. springform pan
oven
serrated bread knife
rubber spatula
cooling rack (optional)
offset spatula (optional)

Grease and flour a cake pan and transfer batter to pan. Transfer to oven and bake for approx. 35 min. at 180 °C/350 °F, or until a toothpick comes out clean. Remove from oven and let cool completely. Remove springform and slice cake horizontally. Coat bottom half with apricot jam and set upper half on top.

Step 4/4

For the glaze, carefully melt cocoa butter in a small saucepan over low heat. Remove from heat. Whisk in maple syrup and cocoa powder. Coat cake with the glaze. Enjoy!

40 g additive - free cocoa butter
2 tbsp maple syrup
2 tsp cold - pressed cocoa powder

whisk
small saucepan

For the glaze, carefully melt cocoa butter in a small saucepan over low heat. Remove from heat. Whisk in maple syrup and cocoa powder. Coat cake with the glaze. Enjoy!