1cup walnutsroughly chopped plus extra for decoration
1teaspoonground cinnamon
½tsp mixed spice
¼ cuphoney
⅔cupolive oilextra virign
3eggs
2cupscarrot(330 grams) finely grated
Cream Cheese Frosting
2cupspowdered sugar
500gramscream cheeseroom temp
105millilitreslemon juicefrom approximately 1 lemon
4tablespoonstapioca starch
100gramsbutter(4 ½ tablespoons) room temp
Instructions
Carrot Cake
Preheat the oven to 170 degrees Celsius. Grease 3 x 7 inch (18 cm) round cake tins and line with baking paper.
In a large mixing bowl sieve buckwheat flour, mixed spice, cinnamon and baking powder. Add walnuts, rapadura sugar, psyllium and almond meal and whisk lightly to combine.
¾ cup rapadura sugar, 1 cup buckwheat flour, 2 tablespoons psyllium husk, 2 teaspoon baking powder, 1 cup walnuts, 1 teaspoon ground cinnamon, ½ teaspoon mixed spice, 2 cups blanched almond meal
In a medium sized mixing bowl whisk together the eggs, olive oil and honey.
⅔ cup olive oil, 3 eggs, ¼ cup honey
Pour egg mixture into dry ingredients along with grated carrot and stir through until just combined.
2 cups carrot
Divide cake batter among the 3 baking paper lined cake tins, using a spatula to spread out evenly. Place into oven to bake for 35-40 minutes, or until cakes springs back when pushed down gently in the centre.
Once cakes are cooked, remove from oven and allow to cool in tin for 5 minutes before removing from tins and transferring to wire cooling rack.
Cream Cheese Frosting
Sieve the tapioca starch and powdered sugar into a large mixing bowl. Add the lemon juice, butter and cream cheese. Beat with electric beaters until smooth, creamy and fluffy.
Once cakes are completely cooled, place the first cake onto a serving plate. Top with a large dollop of cream cheese, using a palette knife to spread evenly across the surface. Repeat this step with the remaining two cakes to create 3 layers.
Place a large dollop of cream cheese frosting on the top of the cake and use a palette knife to spread across the top of the cake and around the outsides of the cake.
Place the remaining cream cheese frosting into a piping bag with knozzle and pipe swirls of frosting onto the top of the cake.
Sprinkle the top of the cake with finely chopped walnuts if desired.
Video
Notes
Cream Cheese Frosting
The recipe yields enough cream cheese frosting to frost all three layers of the cake plus the top and outside of the cake. Leftover cream cheese frosting can be placed into a ziplock freezer bag and frozen for later use.
Storing the Carrot Cake
Please see the blog post for all information on storing carrot cake.