Carrots, dried figs, dark chocolate, orange and walnuts love each other!
Third times is a charm si obviously a rule in my kitchen :)
I tested the recipe I developed a few years ago for my carrot cake after quite a long time to perfect it and finally, this is what I wanted to achieve.
Soft, juicy, aromatic, healthier and stays that way, even a few days after baking it.
I made a small bundt cake, but also, you can prepare muffins or a regular tray baked cake, just adjust the baking time, then.
QUANTITY
1
bundt cake
COMPLEXITY
Intermediate
TIME
60
Minutes
Ingredients
- 100 g ground walnuts or a mix with walnuts and hazelnuts
- 100 ml agave syrup
- 2 eggs
- 70 ml extra virgin coconut oil, you can also use odourless to avoid coconutty flavour
- 230 g spelt flour
- 12-15 g baing powder
- 200 g finely grated carrots
- 1 tsp ceylon cinnamon
- 1/2 tsp ginger powder (you can use a fresh one too for an intense taste) -optional
- 60 ml freshly squeezed orange juice ( juice of 1 orange)
- orange zest
Additions
2 ribs of dark chocolate, chopped into chunks
a handful of dried cranberries or even better, dried figs, chopped
Wash, peel and finely grate the carrots.
Stir in the spices and pour all over the orange juice, then stir in the dried fruit.
In the meantime, beat the eggs with the agave and melt the coconut oil over low heat.
Add the ground walnuts into the egg mixture, stir.
Next, add the carrot mixture, stir to combine all the ingredients, then gradually pour in the room temperature coconut oil, contantly stiring.
Lasty, add the flour and baking powder, combine with the rest of the ingredients and stir in the chocolate.
Pour the mixture into a greased and floured bundt cake mold and bake on 180C degrees for about 45 minutes, depending on the oven and mold you are using.
Once the cake is done, leave it for a few minutes in the tray, to slightly cool, then transfer on a serving plate, dusting it with icing sugar or pouring some chocolate coating all over, especially if you decided not to use the chocolate in the cake.
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