Carrot, cardamom and coconut cake

Carrot, cardamom and coconut cake

By
From
Feel Good Food
Serves
8-10
Photographer
Chris Chen

This cake creation has the scent of chai-spiced tea and is inspired by the traditional carrot halva dessert of India. The batter will also squeeze into a muffin tray making eight portable cupcakes to go.

Ingredients

Quantity Ingredient
1 cup spelt flour
1 cup coconut flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 teaspoons ground cardamom
sea salt
1/2 cup soy milk
1 cup maple syrup or apple juice concentrate
2 tablespoons coconut oil, (melted if solid)
2 drops orange blossom extract, (optional)
3 tablespoons lemon juice
2 cups carrot, grated
1/2 cup raisins
1 cup unsalted pistachios, roughly chopped

Coconut frosting

Quantity Ingredient
1/2 cup dried apricots, roughly chopped
270ml coconut cream
sea salt
1 tablespoon kuzu or arrowroot, dissolved in 1 tablespoon cold water
1 teaspoon lemon zest, finely grated
1/2 cup flaked coconut, lightly toasted

Method

  1. Preheat the oven to 175°C. Lightly oil a 22 cm round cake tin and line the base and side with baking paper. Combine the spelt and coconut flours, baking powder, bicarbonate of soda, cardamom and a pinch of sea salt in a large bowl and whisk to aerate.
  2. Mix the soy milk, maple syrup, coconut oil, orange blossom extract and lemon juice in a bowl. Pour into the dry ingredients and mix to form a smooth batter. Fold in the carrot, raisins and pistachios and stir to combine. Pour the mixture into the prepared cake tin and bake for 30 minutes, cooking for a further 20 minutes if necessary, until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 30 minutes in the tin before turning out onto a wire rack to cool completely.
  3. To make the frosting, bring the apricot, coconut cream and a pinch of sea salt to the boil in saucepan over high heat, then reduce the heat to medium and simmer for 7 minutes, or until the apricots have softened. Transfer to a food processor and process to make a smooth purée. Transfer back to a clean saucepan and bring to a simmer over medium heat. Add the kuzu mixture and simmer for 2 minutes, stirring to dissolve. Remove from the heat and stir in the lemon zest. Place in a bowl and refrigerate until cool.
  4. Use a palette knife or a spatula to spread the frosting over the cake and sprinkle with the flaked coconut to serve.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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