Spiced Carrot Cake
/
Spiced Carrot Cake
Recipe by Magdalena Roze
Serves: 8–10
Dietaries: Gluten Free
Ingredients
Cake
350g almond meal
2 teaspoons vanilla bean paste or extract
2 teaspoons ground cinnamon
2 teaspoons gluten-free baking powder
125 ml (½ cup) maple syrup
60 ml (¼ cup) macadamia oil
Zest of ½ orange (optional)
Juice of ½ orange
3 eggs, lightly beaten
500g carrots, grated
½ cup pumpkin seeds, toasted
½ cup chopped walnuts
Icing
200g ricotta
30 g maple syrup or honey
Ground cinnamon, to taste
Vanilla extract, to taste
½ cup almonds, toasted
¼ cup walnuts, chopped
METHOD
Preheat the oven to 180°C. Grease a 20 cm round cake tin and line the base with baking
paper.
Place the almond meal, vanilla, cinnamon, nutmeg and baking powder in a bowl and mix with a wooden spoon.
Add the maple syrup, oil, orange zest (if using), orange juice and eggs, and stir until combined.
Gently fold in the grated carrot, followed by the pumpkin seeds and walnuts.
Pour the mixture into the cake tin, making sure you leave behind a tablespoon to taste!
Bake for 50 minutes or until a skewer inserted in the centre of the cake comes out clean.
Leave to rest in the tin for 15 minutes, then turn out onto a wire rack and allow to cool
completely.
Meanwhile, use an electric or stand mixer to beat together the ricotta, maple syrup or honey, cinnamon, and vanilla in a bowl. Add 2 tablespoons of water and continue beating until the mixture is smooth and airy. Cover and refrigerate until needed.
When the cake has cooled, spread the ricotta frosting on top with a spatula and top with toasted almonds and walnuts. Store in the fridge for up to 3 days.
