Carrot Cake
With warming spices like cinnamon, ginger & nutmeg plus the fluffiest vanilla frosting, this is the perfect snack to welcome the season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fundies.com.au.
Cooking tools:
- Hand mixer
- Cake pan
- Cooling rack
- Cheesecloth
- Fine-mesh sieve
- Grater
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Refrigerator
- Chef's knife
- Cutting board
Ingredients
- 1 cup almond flour
- 1 cup Honest to Goodness cassava flour
- 1 tsp baking soda
- 1 tsp bicarb soda
- 1 1/2 tablespoons cinnamon
- 1/4 tsp nutmeg
- 1 tsp ginger, ground
- 1/2 tsp salt
- 4 eggs, room temperature
- 3/4 cup Honest to Goodness maple syrup
- 1/3 cup Honest to Goodness tahini
- 1 tsp vanilla extract
- 1/3 cup coconut oil, melted
- 2 cups carrot, shredded
- 250g Labneh (or natural Greek Yoghurt strained overnight)
- 200ml coconut cream, whipped
- ¼ cup Honest to Goodness maple syrup
- 1 tbsp vanilla essence
.jpg)
