Birthday Carrot Cake, with experimental cream cheese frosting….

I’m sure before I started writing this blog I didn’t bake this much.  Sorry (actually I’m not sorry) for posting another naughty recipe.   I made this for my birthday party a few weeks back.  It’s based on the carrot cake I’ve made before, but I decided it give it less of a banana hit and upped the eggs instead.  Perhaps in hindsight I didn’t up the sweetener enough, but once the frosting was on the cake it was a good combo.  Next time I think I might put sultanas into the cake instead of chopped walnuts,  I  do like sultanas in carrot cake!  And the cinnamon or ginger could have been a bit stronger too…

I’m aware that my Cucina Ceri blog recipes don’t usually use dairy, so if I’m going to use it I wanted it to be the best quality possible.  I chose a good quality organic cream cheese, with no added stabilisers or locust bean gum listed in the ingredients list (I don’t even know what that is????).

I had a bit of a disaster with frosting attempt number 1 and over processed the cheese which make it end up a runny gloopy mess.  I wish the recipes I had gotten the frosting ideas from had warned me of this!  I couldn’t bear to throw the mixture away so I kept it and turned it into a filling for a cheesecake which I will write up later.  Anyway, attempt number 2 was a far more successful affair, though as the second tub of cheese I had was smaller in size so wasn’t quite enough to cover the cake, hence you can still see the sponge on the sides.  Lets just say I was a little disappointed (nothing like the joy I had with my Christmas chocolate cake frosting) but never mind, the cake got taken to the party anyway, and the cheesecake went down well too, so all was well.  I’ve amended the quantities below so should you wish to attempt this cake the frosting should cover the cake.  I’m sure I will be perfecting this again in the future….

Ingredients (makes 1 double layer cake).  NB contains dairy. 

Base:

  • 200g carrots grated (approx 3 medium sized)
  • 5 eggs
  • 2 bananas
  • 2 Tablespoons of sweet freedom or honey
  • 1 tsp vanilla essence
  • ¼ cup melted coconut oil
  • 225g  (or 2 & 1/4 cups) of ground almonds
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 2 tsps gluten free baking powder
  • Handful of chopped walnuts

frosting

  • 250g tub of Organic cream cheese
  • 2 Tablespoons of sweet freedom or honey
  • Tsp vanilla essence
  • ¼ cup coconut oil
  • 1 Tablespoon of coconut cream
  • Chopped walnuts to garnish

Method

  • Pre-heat the oven to 160˚C (fan oven)
  • Grease (with coconut oil) and line two circular baking trays.  Approx 7” diameter.
  • Grate the carrots and set aside (I am so grateful for my super duper grating attachment o my new food processor, this took seconds!)
  • Crack the 5 eggs into the food processor and blend along with the 2 bananas, sweet freedom, vanilla essence and melted coconut oil (make sure the oil isn’t too warm or it will start to cook the eggs).
  • Add in the fry ingredients and blend till incorporated into a batter (you can alternatively do this last bit by hand in a mixing bowl)
  • Pour into the 2 baking trays and bake in the centre of the oven for 40 minutes.
  • When browned on top, and a toothpick comes out clean, remove from oven, run a knife round the edge turn out and cool, ready to ice!

  • Place the cheese in a mixing bowl with the sweet freedom, coconut cream, vanilla essence, beat together softly with a wooden spoon.  Do not overbeat or attempt to use a blender or food mixer for this!
  • Add in the melted coconut oil, and again softly combine.
  • You can refrigerate the frosting at this stage for it to harden slightly.
  • Spread over the top of one cooled cake, place the other on top and then cover the sides and top of the cake with the frosting.
  • Decorate with chopped walnuts.
  • Place in fridge to set.

Comments

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