There is something about the flavor combination in carrot cake, which I have always liked – it is spicy and sweet, but also slightly sour. It is good! Here is a carrot cake that Cacyne Cortez has created, more healthy than the ordinary, but the taste is still there!
3 carrots, medium size, finely grated
2 Tbsp ground flaxseed + 6 tablespoons water, mix and allow to stand for approximately 10 minutes, stir.
2 Tbsp applesauce or lingonberry jam
2 Tbsp oil
1 Tbsp of orange zest, finely chopped
8-9 Tbsp of orange juice (juice of 1 orange)
2 dl moscavado sugar
2 ½ dl wholewheat flour, pastry
2 ½ dl white flour
1½ Tbsp baking powder
1 tsp vanilla
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp salt
1 cup toasted and chopped hazelnuts or walnuts (optional)
2.5 dl cashews, raw, soaked in boiling water for 30 minutes or overnight
1 dl coconut milk
2 Tbsp lemon juice
2-3 Tbsp of water (if necessary so the blender can run)
1 Tbsp honey
½ tsp vanilla sugar
Preheat the oven to 175 degrees. Mix together the wet and dry ingredients separately. Combined them and pour the batter into a greased and floured baking tin, 25 cm diameter. Bake for 35-45 minutes depending on your oven, check if it is ready after 25 minutes by inserting a knife or a stick to see if it comes out dry. If it is dry, it is ready, remove and let cool.
In a blender mix all ingredients for the glaze until smooth, refrigerate it for a while, it becomes firmer. Spread over the cake once it has cooled.