Carrot Cake with a Twist
Non traditional English-Style Carrot Cake with grounded almonds, dates and chocolate chips.
Servings Prep Time
8slices 20minutes
Cook Time
30minutes
Servings Prep Time
8slices 20minutes
Cook Time
30minutes
Ingredients
…for the frosting…
Instructions
  1. Preheat the oven at 180° C.
  2. Frosting – Blend the nuts with a splash of plant based milk (as much as it’s needed in order to achieve a very smooth yet firm creamy texure). Add the icing sugar to the cashew cream and some vanilla extract. Scoop out the solid bit from the coconut tin, making sure to leave out all the water. Combine the coconut cream to the mixture. Whish until smooth and fluffy.
  3. Sponge – With a food processer (or manually) finely grate the carrots, add the juice of 1 lemon, mix thoroughly and set aside. Roughly chop the dates and set them aside as well. Melt the butter then combine all the remaning ingredients into a food processer, then blend together. Don’t worry, it is normal at this stage having a crumble-like dough instead of a smooth one. It will achieve the perfect texture once the carrot are added. With a spatula incorporate the carrots (with their juices) and the chopped dates to the dough, then fill 2 18cm rounded trays with half of the dough each. Bake for 30 minutes or until after piercing it with a skewer it comes out clean and dry). Allow to cool completely.
  4. Assembly – Remove the top of the sponge with a sharp long knife. Place the first sponge (bottom down) on a plate. Scoop over 1/3 of the frosting then sprinkle the chocolate chips. Cover with the second sponge (bottom up). Spread a generous layer of frosting on top and make sure to cover all sides.
  5. Allow to cool at least a couple of hours before serving.