Carrot cake (AIP, Paleo, Low FODMAP, gluten free, dairy free, egg free)
(After making a batch of carrot cake muffins I decided they were so delicious the mixture was deserved of being made into a whole cake. Admittedly I was a little over zealous with the frosting, but lets say I was going for a rustic look. Either way this cake is moist, mildly spiced and full of carrot-y goodness. Working with such limited ingredients to create allergen free recipes is always challenging but the texture and flavourings of this cake came out perfectly. Although a healing diet should keep the sweet treats to a minimum, I believe we all need to indulge once in a while and this cake is the perfect afternoon tea treat.
To make the sponge
1/2 a cup of arrowroot plus 1 tablespoon
1 and 1/2 cups of tiger nut powder
1 teaspoon of vanilla powder
1 and 1/2 teaspoons of bicarbonate of soda
Pinch of salt
1 tablespoon of ground ginger
1 dessert spoon of ground cinnamon
1 teaspoon of ground mace
1 quarter teaspoon of ground cloves
1 packed cup of finely grated carrot
1/4 cup of carrot pulp
Zest of half an orange
1/4 cup plus 1 teaspoon on maple syrup
1/2 cup of tiger nut milk
1 dessert spoon of lemon juice
1/4 cup plus a tablespoon of melted coconut oil (Please see link below for my favourite brand)
2 tablespoons of gelatin (Please see link below for my recommended brand)
2 tablespoons of warm water
To make the frosting:
1/2 a cup of tiger nut powder
1/2 cup of tiger nut milk
2 tablespoons of coconut oil
1 tablespoon of maple syrup
You will need a food processor to make your frosting
2 x 15 inch circular cake tin, or use one and bake your cake mixture in two separate batches.
Preheat the oven to 200 degrees, 180 for fan assisted.
Peel and dice two carrots and add to a roasting tin with a little coconut oil. Roast until caramelised and soft. Remove from the oven then mash these with the back of a fork to create a pulp. You need 1/4 cup of this.
Sift your tiger nut powder and arrowroot together into a large mixing bowl. Add the vanilla powder, bicarbonate of soda, salt, orange zest and dry spices. Mix thoroughly to distribute the spices throughout the flour evenly.
In a separate mixing bowl add the maple syrup, melted coconut oil, orange zest, milk, lemon juice and warm water. Sprinkle the gelatin across the surface of the liquid and whisk immediately so the gelatine does not clump together.
Slowly pour this mixture into your dry ingredients, stirring and incorporating as you go. Add the grated carrot and carrot pulp and mix everything together thoroughly.
Divide your mixture between the two cake tins and place in the centre of the oven to cook for 35 minutes. The cakes should be golden brown, slightly firm and a tooth pick should come out clean. If they feel a bit wobbly, let them cook a little longer. When ready remove from the oven and allow to cool completely. They need to be totally cool for the buttercream icing.
To make your buttercream, add the tiger nut powder and coconut oil to your food processor. Blend on a high speed until you have a thick, smooth paste. Add the maple syrup and blend again. Start adding the milk and continue to blend until you have a smooth creamy liquid. Transfer this to a bowl and refrigerate for 15 minutes. After this time remove the frosting and whip it to a fluffy consistency. return to the fridge until ready to use.
Once your cakes are cool you can use a spatula to spread your buttercream over the surface of one of your cakes. Place the second cake on top and coat the top of this layer with buttercream. Enjoy!
This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.