Sticky Carrot Cake Recipe
Also known as Consumed It Before I Could Take A Picture So Had To Make Another One Cake.
Listen, I’m not being all extra about my baking, but seriously go try if you want to be in carrot cake heaven.This recipe can also be made into muffins for on-the-go snacking.
- 2 cups grated carrot
- 1,5 cup oat flour (I used GF)
- 1 cup pecan flour (pecans put in the blender until they form a fine consistency OR 1 cup almond flour)
- 1 tsp baking powder
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger (optional)
- 1 cup dried cherries OR raisins
- 1,5 cups freshly chopped pineapple (slice into small segments)
- 1 tsp pure vanilla extract
- 1 cup pure maple syrup
- ⅓ cup almond butter
- 2 eggs (can be subs with flax eggs for vegans)
- Optional: zest of one orange
FOR THE FROSTING
- 250 g smooth cottage cheese
- 1 orange zest
- ½ orange juice
- 5 tbsp honey/pure maple syrup
- 1 scoop vanilla protein powder (optional)
METHOD
- For the cake, combine the first 8 ingredients into a bowl.
- Whisk the eggs in a separate bowl and add the pineapple, vanilla, maple syrup almond butter and orange zest.
- Slowly stir your bowl with the wet mixture, into your other bowl with all the dry ingredients and combine well.
- Bake in a cake tin at 180 degrees Celsius for roughly 35-45 mins ( oven dependent ) or until a testing fork comes out clean.
- Set aside and allow to cool.
FOR THE FROSTING
using an electric mixer, combine all the ingredients well.
- Take cake out of tin, and allow to cool further.
- Only once fully cool, Place the icing on the cake so that it doesn’t melt off.
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