A Twist On Brazilian Carrot Cake
Now, I take carrot cake very seriously and very personally and can attest that this is the perfect moist, dense option you can choose. Using the Brazilian technique for their “bolo de cenoura” ensures a moist crumb, a gorgeous hue, and nutty aroma.
Ginger Olive Oil Cake with Beet-Ginger Swirl
Makes: about 8 to 10 servings
Time: 1 hour
DIRECTIONS
INGREDIENTS
Carrot Cake
- 200g peeled carrots, cut into chunks (about 3-4 carrots)
- 2 tbsp flaxseed + 6 tbsp water
- 3/4 cup + 2 tbsp white sugar
- 2/3 cup Raw Extra Virgin coconut oil, melted
- 1/2 tsp coconut extract
- 1 cup, 3 tbsp all-purpose flour
- 2 tbsp cornstarch
- 2 tsp baking powder
- 1 tsp cinnamon
-1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
-1/4 cup chopped pistachios
-1/2 cup of raisins soaked in 1 cup of amaretto liqu0r, wine, or apple juice
Coconut Cream Cheese Frosting
- 8oz cream cheese, regular or plant-based (room temp)
- 1/2 cup unsalted butter (room temp)
- 1/2 tsp coconut extract
- 3 cups powdered sugar
- 1/4 tsp sea salt
If using raisins, soak them in your liquid of choice for 2 to 3 hours, preferably overnight.
Preheat oven to 350F. Make flax eggs. Grease an 8” bundt pan. Set aside.
In a bowl, whisk together dry ingredients. Set aside.
In a food processor, combine carrots, flax eggs, sugar, coconut extract & coconut oil until smooth. You can leave some carrot shreds if you want some extra texture.
Fold the wet mixture into the dry until incorporated with no flour remaining. Fold in your mix-ins.
Pour batter into cake pan. Bake for 35 to 40 minutes (on the CENTER RACK) until a clean toothpick comes out when inserted in the middle.
Let the cake cool for 10 minutes in the pan & transfer to a wire rack for another 1 to 2 hours. While cooling, make the frosting by creaming together the cream cheese & butter for 4-5 mins until fluffy. Add in powdered sugar, 1/2 cup at a time and mix until incorporated. Add sea salt and extract. Mix once more.
Garnish the cake with the frosting, coconut flakes & copped pistachios
