Carrot Cake with Walnut meal (Gluten & Dairy Free
This carrot cake I made using home made walnut meal and date sirup as sweetening. It is deep in color and naturally moist in texture.
The frosting, which is usually made from cream cheese and sugar, I made using coconut cream, flavored with stevia powder and orange zest.
This cake is so good that it can be served as a dessert, especially now in the winter season.
100 ml canola oil
100 ml date syrup or honey
1 cup grated carrots
1 tbsp lemon juice
220 g of walnut flour
1.5 teaspoons baking powder
1 pinch of salt
80 g dried fruit (optional)
50g chopped nuts (optional)
1 tsp cinnamon
½ tsp ground cardamom
1/2 tsp ground nutmeg
1 pinch ground cloves
1 cup coconut cream (ie from 1-2 packs coconut milk depending on what kind you use)
1 tbsp stevia
1 ½ tsp orange zest
Grind the nuts in a food processor. Let it run until the nuts become powder and stop processing before the flour is getting “moist” and form clumps. It should be the consistency of almond flour.
Grate the carrots. Beat eggs and add Date syrup, shredded carrots and lemon juice.
Mix the walnut flour, baking soda, salt and spices and add to the egg and carrot mixture.
Grease a baking pan with either canola oil or coconut oil and flour with walnut flour or shredded coconut. Pour batter into the pan and bake at 175 degrees C, for about 35 minutes.
Meanwhile make the frosting. Use coconut milk or extra creamy coconut milk and pour off all the coconut water (the clear runny liquid) and use only the white solid, creamy coconut milk. Whip it chilled with stevia and orange zest.
The cake is done when it is firm in the center. Remove from the oven and let it cool completely. Before serving: spread the cake with frosting.