Virtuous carrot cake

Based on 28 ratings
Veronika Pachala

Veronika Pachala

www.carrotsforclaire.com

Blogger

“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+
eggs
180 g carrots
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

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.
    • eggs
    • 180 g carrots
    • 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!