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Stockeld Carrot Cake
by David Frenkiel
Stockeld Carrot Cake
INGREDIENTS
HOW-TO
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.
MORE CREAMY SPREAD RECIPES:
Mama Ganoush
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Stockeld Tzatsiki
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West Coast Dip
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No-bake Stockeld Cheesecake
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