Our viral carrot cake is truly heavenly and SO easy to whip together. A fluffy batter studded with walnuts, cooked to golden perfection, and topped with a dreamy ricotta icing. I often double the recipe and make a two-tiered cake for something extra fancy!
Jess xx
For the dry ingredients:
– 1 cup almond meal
– 1 cup self-raising flour, we used a gluten-free option
– ½ cup coconut sugar, or brown sugar
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– 2 carrots, grated
– ½ cup walnuts, chopped
– 1/3 cup currants
For the wet ingredients:
– 3 eggs
– 2/3 cup extra virgin olive oil
– 1 tsp vanilla extract
– 1 tsp baking soda
– 1 tbsp apple cider vinegar
For the icing:
– 2 cups ricotta cheese
– 1 tsp vanilla extract
– 2 tbsp maple syrup
– 1 lemon, zested
– ½ cup walnuts, chopped
Method:
Preheat the oven to 180°C or 360°F. Line the base and sides of a springform cake tin with baking paper.
In a large mixing bowl combine the almond meal, self-raising flour, coconut sugar, cinnamon and ginger. Stir to ensure the ingredients are evenly incorporated.
In another mixing bowl, whisk together the eggs, extra virgin olive oil and vanilla. Add in the baking soda and apple cider vinegar. Allow the baking soda to activate; little bubbles will appear and it will froth, then whisk again.
Pour the wet ingredients into the dry. Stir in the grated carrot, walnuts and currants.
Spoon the cake batter into the lined cake tin. Bake in the pre-heated oven for 45 minutes.
Whilst the cake is baking, prepare the icing. Place the ricotta in a mixing bowl. Add in the vanilla, maple syrup and half of the lemon zest. Stir until combined. Transfer to the fridge until the cake is ready to ice.
Once the cake is cooked, remove from the tin and allow to cool on a wire rack. Once cool, use a spatula or spoon to spread the icing over the top of the cake. Sprinkle the walnuts and remaining lemon zest over the top. Serve with a drizzle of honey, if desired.
