Wow, it has been more than three weeks since Roberto’s birthday and I have yet to post the recipe of the cake I made for him. But better late then never! I developed this recipe while making it, the process was pretty random and I just followed my feelings. Talk about Soul Food!
He wanted a carrot cake, and I made one.. in disguise. Here is the recipe for a healthier Carrot Cake with Coconut Icing.
Healthier Carrot Cake
500 g of grated carrots
4 cups spelt flour
1 tsp baking powder
1 tsp baking soda
1/2 cup honey
1/2 cup raisins
1/2 cup walnuts
3 TBSP coconut butter + 1 to grease the baking tin
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
a pinch of salt
Preheat the oven at 180 C/356 F.
In a bowl mix together carrots, spelt flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt; these are your dry ingredients.
In another bowl mix together coconut butter, eggs and honey until smooth; these are your wet ingredients.
Mix the wet mixture in the dry mixture with a mixer or kitchen machine. If it is too dry you might add more coconut oil or add a little milk, to your choice. Add the rinsed raisins and the walnuts.
Grease the baking tin with some coconut oil, pour a little flour in the tin and shake until the flour sticks to every inch of the surface. Pour the batter in the baking tin and put in the oven for about 40-50 minutes (I have a terrible oven, so you might need more or less time depending on how good yours works); you know it’s ready when a toothpick inserted comes out clean.
To make the (not so healthy) icing:
You will need 250 g of whipping cream and 200 g of creamed coconut. Whip the cream and spread it all over the cake using a spatula. With a knife scrape coconut to make some coconut curls and decorate the cake with them.