Carrot Cake
Automatic programme "Marble cake"
Preparation
CAKE
Mix together the flour, baking powder, salt, cinnamon, ground cloves and nutmeg in a bowl. Wash the orange in hot water, dry it, zest it, then squeeze the juice. Put the orange zest and juice in a separate bowl with the coconut oil, sugar, vanilla, honey and eggs and mix together until all of the ingredients are combined well. Pour the liquid into the flour mixture and stir until the batter is nice and smooth.
Peel and grate the carrots. Stir the grated carrot, chopped walnuts and dessicated coconut into the batter. Grease the springform tin and line it with baking paper. Pour the batter into the tin, spread it even and bake in the pre-heated X BO (automatic programme “Marble cake”).
GLAZE
Beat the butter and sugar with a hand mixer at medium speed until creamy. Gradually stir in the quark until the glaze is smooth and creamy. Refrigerate until ready to use.
FINISHING TOUCHES
Leave the cake to cool in the tin for 10 minutes then turn it out onto a wire rack and leave it to cool completely. Spread the glaze evenly over the top of the cake. Decorate with walnut halves and coconut flakes.
PRO TIP
For a light and fluffy texture, don’t overmix the batter. As soon as the ingredients are incorporated, pour the batter into the tin and bake.
FOR THE CAKE
- 150 g spelt flour (type 630)
- 100 g wholemeal wheat
- 2 tsp baking powder
- ½ tsp sea salt
- 1 ½ tsp cinnamon powder
- 1 pinch ground cloves
- ½ tsp ground nutmeg
- 1 orange
- 200 ml coconut oil
- 100 g coconut sugar
- 1 tsp vanilla extract
- 100 ml honey
- 3 eggs (large)
- 200 g carrots
- 100 g chopped walnuts
- 25 g desiccated coconut
FOR THE GLAZE
- 50 g butter (room temp.)
- 50 g raw cane sugar
- 150 g quark (room temp.)
ADDITIONAL ITEMS
A few walnut halves and coconut flakes Springform tin with high rim (20 cm Ø) Butter for greasing
