We adore a great carrot cake, in the Clean Supper Club kitchen we have experimented with recipes over the last 12 months but this one is our absolute favourite.
Discovering the Free From Fairy gluten free flour & using the great Almond milk from Blue Diamond Almond Breeze - any almond milk from their range works really well- we've created a tasty moist cake.
We've included links to help you easily find the recipe ingredients. CARROT CAKE Recipe Makes a 3 tier cake Prep 35 minutes Bake 30-35 mins Storage In an airtight container for 3-4 days Equipment 3 x 20cm inch round cake tins Food processor Ingredients For the cake 375ml Original Almond Breeze 420g ground almonds 360g gluten free self-raising flour 300g coconut sugar 4 eggs 75g coconut oil 4 tbsp. chia seeds and 165ml of water 3 tsps. Apple cider vinegar 2-3 tsps. Ground cinnamon 1 tsp. mixed spice 300g carrots, grated 1 orange, juice & zest For the icing 350ml Coconut cream 2 tbsp. Coconut sugar 20g coconut oil 4 heaped tablespoons of Cashew butter ¼ tsp. Cinnamon powder Zest of 1 Orange Juice of ¼ orange Decorate with orange zest & chopped honey almonds Method Heat oven to 180°C (fan) Put the chia seeds into a bowl and cover with 165ml of water. Leave for 20 minutes until a gel forms around the seeds. Preheat the oven to 180° fan. Line the 3cake tin bases with baking parchment, then grease lightly with coconut oil. Gently melt the coconut oil over a low heat and set aside. Into a large bowl sieve the flour and ground almonds. Add the coconut sugar and the ground cinnamon & mixed spice. Stir together. In a blender place the chia seeds and 50ml of originalalmond milk, blend until smooth. In a separate bowl whisk together the eggs, 325ml of original almond milk and the apple cider vinegar until combined. Now add the blended chia seeds, coconut oil,grated carrot and the orange juice and zest - whisk until combined. Now pour the wet ingredients into the dry and mix until combined and smooth. Then divide the mixture equally between the three cake tins. Place on the middle shelf in the centre of the oven and bake for 30-35 minutes, until golden and a cocktail stick inserted into the middle comes out clean. Meanwhile for the cinnamon icing, gently melt the coconut oil, set aside and allow to cool slightly. Place all the other ingredients and the cooled coconut oil into a food processer or use a whisk. Blend all the ingredients together and spoon into a bowl and allow to set slightlyin the fridge for 30 minutes. Once the cakes are baked, place on a cooling wrack &allow to cool fully. Remove the cinnamon icing from the fridge and thickly spread between the cake layers and over the top. Decorate with chopped honey almonds and orange zest.