Virtuous carrot cake

Virtuous carrot cake

20 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 👌
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
2 pinch
baking powder
½ tsp
cinnamon
1 pinch
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
  • 3  eggs
  • 180 g carrots
  • 1  very ripe banana
  • 5 tbsp maple syrup (divided)
  • 130 g ground almonds
  • 50 g whole - grain spelt flour
  • 2 pinch baking powder
  • ½ tsp cinnamon
  • 1 pinch 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

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 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 ground almonds
  • 50 whole - grain spelt flour
  • 2 pinch baking powder
  • ½ tsp cinnamon
  • 1 pinch 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 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 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!