Stockeld Carrot Cake

by David Frenkiel

Stockeld Carrot Cake

Cake:

  • 1 banana
  • 400 g carrots (4 medium sized)
  • 150 ml sunflower oil
  • 300 ml almond flour
  • 200 ml rice flour
  • 2 tsp ground cinnamon
  • 2 tsp ground cardamom
  • 1 pinch ground cloves
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 good pinch salt
  • 100 ml aquafaba
  • 200 ml brown sugar 

Frosting:

  • 2 x 150 g Spread
  • 6 tbsp powdered sugar
  • 1 lime

Topping:

  • Toasted Coconut Chips
  • Heat the oven to 170°C/350°F. Line a springform pan with baking paper.
  • Blend the banana until smooth with a stick blender or a fork.
  • Peel and finely grate the carrot, mix with the banana puree and sunflower oil.
  • Mix together all the dry ingredients apart from the sugar and set aside.
  • Beat the aquafaba with an electric whisk in a separate bowl until airy, add the sugar a little at a time and whisk everything until pale and fluffy.
  • Mix the dry ingredients with the carrot mix and carefully fold in the whipped aquafaba.
  • Pour into the lined cake tin and bake for about 60 minutes until a skewer comes out clean. Let cool completely.
  • Whisk the spread with powdered sugar, lime juice and zest to make a creamy frosting. Spread the frosting over the cake.
  • Top with coconut chips and lime zest.

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