Sunday, 1 December 2013

MY BIRTHDAY CAKE: Donna Hay inspired Carrot Cake


An almost all nighter with a sick little girl, a few feeds in between for the baby and a wake up call full of fevers at 3am has sure started this day off wonderfully! Today is my Birthday! I have overcome the night we've had and focussing on the quiet day that is today, a day with my little family!  So the little girl has been telling me for weeks that I need to have a carrot cake. Little P's birthday is pretty close to mine so she tells me its her birthday today too and she needs a chocolate cake. Ohhhh don't you love it how children think? She will slowly work out that I am only running one cake today but I will let her blow out the candles because thats what good mums do.
I have made this cake a few times now and it is so delish! I was introduced to the Donna Hay version at a friends baby shower months ago and it was love at first bite so I set out to make a more whole food healthy version; wheat free, refined sugar free and totes yummy... And that it is! So a Big happy birthday to me; I am headed out for lunch with my Mumma bear and Sis and then home to cut up this delicious number! You must try it. ENJOY!


 INGREDIENTS:
1¼ cups coconut sugar
 ¾ cup melted coconut oil
 3 eggs
 1½ cups Spelt Flour
 1½ teaspoons baking powder
 1 teaspoon baking soda
 1 teaspoon ground cinnamon
 ½ teaspoon ground ginger
 2½ cups grated carrot
 ½ cup chopped walnuts
 ½ cup sultanas

Cream cheese frosting
 250g cream cheese, softened
 ⅓ cup coconut sugar
 1½ tablespoons lemon juice

METHOD:

  1. Preheat oven to 180°C (350°F). Place the coconut sugar and coconut oil in the bowl of an electric mixer and beat for 2–3 minutes. 
  2. Add the eggs gradually and beat well. 
  3. Sift the spelt flour, baking powder, bicarbonate of soda, cinnamon and ginger over the coconut sugar mixture. Add the carrot, walnuts and sultanas and mix until just combined. 
  4. Pour into a greased cake tin lined with non-stick baking paper and bake for 55–60 minutes or until cooked when tested with a skewer. 
  5. Cool in tin.
  6. For the cream cheese frosting, process the cream cheese in a food processor until smooth. Add the coconut sugar and lemon juice and process until smooth. Spread frosting on the cooled cake and sprinkle with walnuts. 

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