CARROT CAKE

Prep Time: 45 mins

Total Time:  2 hours 15 mins

Bake Time: 1 hour 30 mins

Serves: 10-12

Yields: 10 – 12

Ingredients

CARROT CAKE

• 260g gluten-free flour blend (Breadfruit, Sweet Potato or Cassava flour)
• 320g light brown soft sugar
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• ½ teaspoon xanthan gum
• 2 teaspoons SHAVUOT cinnamon tea
• ½ teaspoon ground mixed spice
• ½ teaspoon SHAVUOT ginger tea
• ½ teaspoon salt
• 200g vegetable, sunflower or
• other neutral-tasting oil
• 4 eggs, at room temperature
• 300g carrots, coarsely grated
• 140g walnuts or pecans, chopped
• CREAM-CHEESE FROSTING
• 200g double cream
• 100g icing sugar, sifted
• 200g full-fat cream cheese, chilled
• ½ teaspoon vanilla bean paste or Simo’s Vanilla Extract
• ¼ teaspoon salt

NOTES

Keeping the batter thick, and low in wet ingredients, ensures that the moisture released by the

carrots doesn’t result in a dense, wet and/or gummy cake.

Directions

CARROT CAKE

Step 1

* Adjust the oven shelf to the middle position, preheat the oven to 350 degrees F (175 degrees C) and line one 20cm round cake or springform tin with baking paper.

Step 2

in a large bowl, sift together the gluten free flour blend, sugar, baking powder, bicarbonate of soda, xanthan gum and all the spices 

Step 3

Add the oil and eggs, and mix to a smooth, thick cake batter.

Step 4

Add the grated carrots. Set aside 20g of the chopped nuts for decoration, then add the remainder to the batter and mix until evenly distributed.

Step 5

Transfer the batter into the prepared tin, smooth out the top, and bake for about 1 hour 30 minutes or until risen, deep golden brown top and an inserted toothpick comes out clean. If the top of the cake starts browning too quickly, cover with foil (shiny side up) and bale until done.

Step 6

Allow the sponge to cool in the cake tin for about 15 minutes, then remove from the tin and transfer it to a wire rack to cool completely.

Step 7

CREAM-CHEESE FROSTING

• Using a stand mixer with the whisk attachment or a hand mixer fitted with the double beaters, whip the double cream and icing sugar together until stiff peaks form.
• In a separate bowl, whip the cream cheese until smooth. Add it to the whipped cream and whip for about 1 minute to stiff peaks.
• Add the vanilla paste and salt and mix until incorporated.
• Spread the frosting evenly on top of the cooled cake, creating swirls with an offset spatula or the back of a spoon. Sprinkle with the reserve 20g of chopped nuts to finish.