Carrot cake
The carrot cake is a classic of the tables of North America. It is made with carrots, nuts and spices.
The recipe below is gluten-free and lactose-free, the result is very mellow with nuts that give a little crunch. The coconut couverture is a nice surprise, it balances wonderfully the spices of the cake.
Ingredients
4 whole eggs
4 grated carrots (about 350 gr)
200 ml of vegetable oil (I use organic oil, cold pressed, from Maison Orphée)
50 gr of homemade applesauce (without sugar)
100 gr of brown sugar (or 150 gr for lack of compote)
190 gr of rice flour (or ordinary flour)
130 gr of almond powder (or ordinary flour)
150 gr chopped pecan nuts
(optional) A good handful of dried cranberries
1 teaspoon of baking powder (yeast)
1 teaspoon of bicarbonate
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon ground ginger
1 teaspoon of vanilla extract
(instead of cinnamon, nutmeg and ginger, you can also use a mix already ready "4 spices")
Preparation
Preheat the oven to 350 ° F (180 ° C) (th.6). Oil and flour the mold.
Beat the eggs, brown sugar and compote until the mixture doubles in volume and becomes very pale. Add the oil, vanilla and beat a few more minutes
Add the flours with cinnamon, spices, baking soda and yeast. Then with a spatula, stir in the nuts, carrots and cranberries. Pour into the mold once well mixed.
Cook between 30 and 45 minutes depending on your oven.
Once the cake has cooled, put the glaze (see recipe below) and decorate with, for example, pecan nuts.
Ingredients for icing with coconut cream
1 can of organic coconut cream
3 tablespoons maple syrup
1/2 spoon of vanilla extract
Note: it is important that the coconut cream is of good quality (and not "light"), and not to confuse coconut cream and coconut milk ...
Preparation of icing
Put the coconut cream in the refrigerator all night. The next day, take out of the box the solid part of the cream, the "fat" of the coconut. You can keep the water for smoothies, for example.
Cool the bowl of the mixer and beat the coconut fat with the maple syrup and vanilla, until you get a light texture.
