28 July, 2019
Best ever Carrot Cake Ugne’s Way
(Refined sugar free)
Who doesn’t like nice fluffy melt in your mouth carrot cake?…packed with raisins and dates for deep caramel flavour. Not forgetting fragrant cinnamon and orange scent exploding in every bite you take? Good news is- this cake ticks all the boxes. It doesn’t contain any refined sugars- rich sweetness comes from raisins and dates not forgetting maple syrup and juicy ripe orange. I opted for wholemeal spelt flour to give more earthy and deep flavour to this gorgeous cake.
Maple and orange cream cheese frosting brings all together nicely in a scrumptious deliciousness.
Ingredients
4 large eggs, room temperature
250ml agave or maple syrup, I used Meridian
250ml vegetable or Meridian grape seed oil
2 tsp vanilla extract
Juice and zest of one large orange
400g wholemeal spelt flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
⅛t tsp ground cloves (optional)
150g juicy sultanas or raisins
200g chopped pecan nuts or walnuts
200g soft dates, finely chopped
470g grated carrots
For the frosting
360g full fat crème cheese, room temperature
100g unsalted butter, softened
80g double or whipping cream
1 tsp vanilla extract
Zest and some juice of an orange
5- 6tbsp Meridian maple syrup
Additional chopped nuts for decoration (optional)
Method
Preheat oven to 180’C , grease and line with parchment paper two 23cm cake tins and set aside.
In one bowl using hand whisk combine all wet ingredients- orange zest and juice, eggs, vanilla extract, oil and agave or maple syrups. Set aside.
To prepare my cake I used food processor with grater attachment to grate the carrots, but you can just simply grate them using smaller grater. Then change food processor blade add the nuts and soft dates. Pulse through until roughly chopped and carrots little bit more processed. Add the raising, mix everything together and set aside.
Now, in the large bowl combine flour, baking soda and cinnamon with cloves. Add the liquid mix and using hand whisk mix all together. Add carrots and nuts mix, ising spatula or large spoon mix everything until well combined.
Spread the batter evenly in the prepared tins and bake for approximately 35-40 minutes or until a toothpick inserted near the centre comes out clean or with moist, not wet, crumbs. When done, cool slightly in the tin and then transfer onto wire rack and leave until room temperature.
For the frosting
Place all frosting ingredients in to the bowl and whip it well using hand mixer. You can add splash of lemon juice if want the frosting sharper or more maple syrup if you wish it to be sweeter J
Now, place one sponge on the serving plate, spread half of the frosting over it. Place second sponge on top and finish by using remaining half of the icing for the top and covering the sides slightly.
For me, personally, this cake tastes best next day when all the flavours and spices developed over night. But if you inpatient and want to treat your self- cut a slice and enjoy.
