Reinvented, because Mama's original cake recipe came out of the sixties; when refined white sugar and flour were a revelation and insulin was severely misunderstood.
Carrot cake was a favourite treat growing up in my house. Mum had this special way of making it moist, yet crumbly, all at the same time. She was also a whiz at 'carrot cake icing,' a.k.a. cream cheese icing. She learnt everything she knew about cooking and baking from her house-keeper when she was a child. The original recipe is hand-written in ounces instead of grams in her recipe book, which is quaint, yet requires conversion in google....
'Nesting' is apparently a big part of being thirty-eight weeks pregnant. Everyone warns you and yet still you don't see it coming. I spent this morning vacuuming and washing our wooden floors, which was swiftly followed by a much-needed nap. Yesterday was spent making this delicious cake for dessert last night, when my very gluten-intolerant sister was coming for dinner. The good news is that it was delicious, even according to all three gluten-tolerant participants at dinner as well.
The main changes from Mama's original recipe and my reinvented one is that instead of refined wholemeal flour I used a combination of almond and buckwheat flour. Also, instead of an entire cup of refined white sugar, I used raw honey. The spices are the same, and in my opinion, the trick to this recipe. When it comes to the icing, the only difference is the replacement of raw honey instead of icing sugar. I hope you enjoy it as much as we did. I genuinely had carrot cake for breakfast in bed with green tea this morning - it's that good for you :)
Mama's Carrot Cake Reinvented
for the cake;
3 free range eggs
3/4 cup extra virgin olive oil
1/3 cup + 1 Tbsp raw honey
2 thick medium-length carrots, peeled and grated
2 cups almond flour
3/4 cup buckwheat flour
1 tsp bicarbonate soda
1 tsp mixed spice
1 tsp nutmeg
1/2 tsp cinnamon
dash of vanilla essence
for the icing;
175g cream cheese, room temperature
125g butter, room temperature
zest of 1 lemon
juice of 1/2 lemon
1/4 cup raw honey
dash of vanilla essence
- Preheat fan-forced oven to 160 degrees. Grease and line a 20 - 22cm cake tin.
- In a large bowl, mix all wet ingredients together. Top this mixture with the remaining ingredients and mix well.
- Pour the mixture into the prepared cake pan. Level with a spoon or spatula and place in the oven for 37 minutes. Once the time is up, remove the cake from the oven and check with a knife to see if it is cooked through. Return to the oven if you think it needs a little extra cooking, however, it will continue to cook in the tin while cooling down and you don't want to dry it out.
- Allow to cool completely in the cake tin before icing.
- To make the icing, add all ingredients to a medium-sized bowl.
- Using an electric whisk or mixer, beat the mixture together until thick, cream-coloured, and fluffy.
- Ice the cake and sprinkle with shaved coconut.
- Store it in an airtight container or glass stand (see below) for 1 - 2 days at room temperature, or place in the fridge for up to 4 days. It can also be frozen for up to 2 months and then thawed before eaten.
Feed, nourish, value yourself.