This carrot cake has been an ongoing recipe for a while now. Lately I’ve made it with my own flour blend from fresh milled flour, in my grain mill. And also with Anita’s gluten free all purpose flour … both were equally good.
This cake is dense and full of flavour and each forkful gets better and better. Even by the next day the flavours have seeped through for a more spectacular bite. The coconut cream cheese just tops it off.
It’s a yummy snack, loaded with goodness that is not overly sweet and a perfect cake to make a day ahead.
• 195 g sugar
• 4 eggs
• 1 cup olive oil
Homemade flour blend:￼
• 50 g white rice flour
• 40 g oat flour
• 40 g almond flour,
• 50g tapioca flour,
• 20 g potato starch
• 40 g sorghum flour
(or use 240 g Anita’s all purpose flour)
• 1 tsp baking soda
• 3 tsp baking powder
• 1 tsp cinnamon
• 2 tsp eggnog spice (epicure) or nutmeg
• 1 tsp salt
• 180 g stewed apple (drain well)
• 300 g freshly grated carrots
Cream Cheese Frosting:
• 40 g of butter
• 300 g icing sugar (about 3 cups)
• 80 g fine shredded coconut
• 60 ml or less of hot water
• 85 g cream cheese, softened
• 1 teaspoon vanilla
Heat oven to 350 F (176 C).
Grease and dust white rice four on the bottom of a 13×9-inch (or slightly smaller pan)
In a large bowl, cream the eggs and sugar, then add the oil.
Sift all the dry ingredients and add these to the eggs, sugar and oil. Mix just enough to combine then stir in the grated carrots and apple.
Pour the batter into the pan and bake for 60 – 65 minutes.
Cool the cake and cover with the icing.
Soften the butter and cream cheese in a saucepan, stir in the icing sugar and beat until smooth. Stir in the coconut and 1-2 tablespoons of hot water if it needs thinning.
Spread over cake