Baobab Carrot Cake with Cashew "Cream Cheese"
Rethinking the traditional flour, dairy and sugar, we've come up with a healthy alternative to one of our favourite tea-time treats - carrot cake! Our version is still deliciously moist and nutty, sweet and delicately spiced, but so much better for you than your typical recipe.
Ingredients:3 cups (350g) finely grated carrot
3 large eggs
1/2 cup maple syrup
1/2 cup coconut oil, melted
1 tsp apple cider vinegar
1 tsp vanilla extract
250g ground almonds (almond flour)
1 tsp ground ginger
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/2 cup pecans (almonds or walnuts also work well) + extra for topping
Cashew "cream cheese":
1 tsp Aduna Baobab Powder
1 cup cashews, soaked overnight, drained and rinsed
1/4 cup almond milk
1/4 cup maple syrup
2 tbsp coconut oil
1 tsp vanilla extract
2 tsp lemon juice
heaping 1/4 tsp salt
Method:For the carrot cake: Preheat oven to 180C (350F).
Line the base of one large tin (approx. 12-13 inch by 8-9 inch) or two 8 inch loose bottom round cake tins with parchment paper and grease lightly with melted coconut oil.
Combine the eggs, maple syrup, apple cider vinegar, vanilla extract and melted coconut oil in a food processor.
Add the almond flour, baking powder, baking soda, ginger, cinnamon and nutmeg. Process to combine.
Add in the grated carrot and pulse to incorporate. Finally add in the nuts and pulse again until they are coarsley chopped.
Pour the mixture into the prepared tin(s) and bake for approx. 20 minutes for two tins and approx. 30 minutes for one large tin, or until a toothpick inserted comes out clean.
Leave to cool for 10 minutes in tin(s) before transferring to a cooling rack to cool completely.
For the cashew cream cheese: Add all the ingredients to a blender and blend untii very smooth (at least 2 minutes). Pour into a bowl and refrigerate until the cake is completely cool.
When cake is completely cool, spread with the cashew cream cheese and sprinkle with extra chopped nuts. For a two-layer cake, spread one cake with half the cashew cream cheese, place the other layer on top then spread the remaining cashew cream cheese on the top layer. Sprinkle with extra nuts to finish
Recipe by Aduna