Time for an other cake recipe! This time it is a carrot cake with vanilla frosting. The original recipe can be found here.
The ingredients for the carrot cake
Starting off with the carrot base you need:
- 500 g of shredded carrots
- 2,5 dl pitted dates
- 100 g walnuts
- 1,5 dl desiccated coconut
- 1 tsp ground cardamom (use fresh and grind it just before adding it to the mix)
- 1/2 tsp ginger powder
- 1/4 tsp ground nutmeg
- A pinch of salt
Making the carrot cake
Put all the ingredients in a food processor and pulse until it is well blended, but try to keep some pieces there for the texture to remain. Pour the mixture into an spring pan of around 20 cm in diameter and press the mixture against the bottom of the pan.
Ingredients for the vanilla frosting
We did as instructed in the original recipe, but found that the layer of frosting was just a bit too thick. It was delicious, but just unnecessarily much of it. So, here we have reduced it to 1/3.
- 1,6 dl cashews (soaked for a few hours and drained)
- 0,5 dl coconut oil
- 0,2 dl water
- 1 tbsp honey
- 1 tsp vanilla powder
- 1 lemon
- A pinch of salt
Making of the vanilla frosting
Start by grating the zest off the lemon to keep for the topping of the cake. Then add all the ingredients in a food processor and blend until smooth. Moderate the smoothness with some more water until you reach your preferred smoothness. Make sure it doesn’t get too thin though.
Pour the frosting on top of the carrot cake. Top with some of the grated lemon zest and some edible flowers. Store in the fridge or freezer.
If stored in the freezer make sure to take the cake out a few minutes before serving. Otherwise, cut the cake into suitable pieces and enjoy!
Have a nice weekend and enjoy your baking!
Cecilia & Magnus