As Easter was last weekend and the Easter Bunny loves his carrots, I thought this was the perfect time to post a carrot cake recipe.
Unfortunately my Easter didn’t quite go according to plan. SA and I had planned to spend 3 days in Paris, spending hours at outdoor cafes, people watching and drinking rose, taking strolls along the Seine and wandering down the small streets of St Germain. After weeks of negotiating I had even convinced SA that we should have a picnic on the grass in front of the Eiffel Tower (yes, I realize how cheesy that is, but there is just something about Paris that brings that embarrassing side out of me). Well Eurostar had other plans for us, and after spending 5 hours waiting in endless line ups we were forced to cancel our trip. The weekend wasn’t a complete disaster as we ended up booking a room at a beautiful old hotel an hour outside London. Plus I was able to spend a few more days at home in the kitchen, which is when this delicious carrot cake was created.
This carrot cake is very very moist, you may want to add a touch more almond flour if you would prefer it to come out lighter. Right before serving top it with the coconut whipped cream. The coconut cream is absolutely delicious and tastes exactly like whipped cream (SA couldn’t tell the difference), I may have ended up eating most of it straight from the bowl.
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Line an 8 inch x 8 inch baking dish with parchment paper
- In a mixing bowl whisk together the eggs, honey, vanilla, orange juice and coconut oil
- Add in the flours, baking soda, salt and spices and mix well
- Stir in the carrot, walnuts and sultanas (or raisins)
- Pour into the lined baking dish and bake for 50 minutes until a toothpick placed in the center comes out clean
- Let cool and when serving, top with the whipped coconut cream listed below
- 1 can of full fat coconut milk which has been stored in the fridge for at least 6 hours
- splash of vanilla extract
- 1-2 tsp honey (depending on desired sweetness)
- To ensure the cream is as thick as possible, you only want to use the thick almost hard part of the coconut milk. To get only this part of the milk, remove the can from the fridge (be sure not to shake it) and flip the can upside down.
- Now the liquid milk will be on top while the thicker coconut cream which we want is on the bottom. Open the can and pour the liquid into a bowl (this milk can be saved and used in a soup or smoothie)
- Remove the thick cream from the can and place in a tall bowl. Add in a splash of vanilla and the honey and using a hand mixer, whip.
- Store the whipped coconut in the fridge until ready to use to ensure it doesn't become too liquid