Search

Virtuous carrot cake

Based on 32 ratings

Veronika Pachala

Contributor

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 👌
30
min.
Preparation
35
min.
Baking
0
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

Utensils

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

How-To Videos

How to level cakes

How to Prepare a Cake Pan

Homemade fresh strawberry jam

How to test a cake for doneness

Nutrition per serving

Cal
225
Protein
7 g
Fat
13 g
Carb
19 g

  • 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!

More delicious ideas for you

Connect

Get the app!

Apple App StoreGoogle Play

Join

Find

Change language

Made with love in Berlin

AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Alexander Bauer
Kitchen Stories is supported by product placement