I don’t really want to add much to this post, because frankly, I don’t want to distract you. You might already know this if you’ve been reading my blog for any length of time but I’m on the search for the perfect carrot cake. I know it’s out there, I’ve tasted it and I will not rest until I’ve found it. In the meantime, I’ve found Ottolenghi’s version to be very nice, and I believe this flourless recipe to be another, very worthy entry.
AT and I ate this whole cake ourselves and so when a recipe brings out the worst in me, that’s how I know it’s worth sharing. This cake is adapted from a Sabrina Ghayour recipe, and is luxuriously textured, moist and dense. It keeps well and does not need cream cheese icing. However, just because it has no flour, don’t fool yourself into believing that this cake is a healthy treat. Well it is healthy in the sense that it’s homemade with fresh, unprocessed ingredients but this cake is loaded with almond meal, coconut and walnuts which is exactly why it’s so delicious. Low Gi, yes, Low fat, no. I threw in a few extra spices, like a pinch of nutmeg, and a sprinkle of mixed spice. I expect you could also try toasting the coconut to enhance the over all nuttiness of the cake. I’ll try that next time perhaps.
Flourless Carrot and Walnut Cake Recipe
2 tsp vanilla
200g almond meal
100g desiccated coconut
2 heaped tsp of cinnamon
1/2 tsp salt
150g melted butter
2 large carrots, grated
100g chopped walnuts
OVEN at 160C
Line a 23cm cake tin with paper.
In your mixer or a bowl, beat eggs, sugar and vanilla.
Stir in almond meal, coconut, cinnamon until just combined.
Stir in butter, then carrots and walnuts.
Pour the batter into the tin and bake for about an hour or until the cake is firm and nicely browned on top.
Let the cake cool in the tin.