Who does not a good old carrot cake? Definitely me, but even better so when its no gelatine or refined white sugar in it!! oh don't roll your eyes, it tastes just as sweet and fluffy, actually even better!
Carrot sponge
Egg 150g or 3pc
Carrots 250g or 3dl
Neutral oil 50g or 0,5dl
Maple syrup 75g or 0,75dl
Flour white 180g or 3dl
Baking powder 1 teaspoon
Bicarbonate 1 teaspoon
Cinnamon 3 teaspoons
Nutmeg 1 teaspoon
Salt 1 pinch
Whisk eggs on high speed to a fluff and add the grated carrots. Add the oil, syrup and sieve in the rest of the dry ingredients. Bake at 175c in the lower part of the oven for approximately 50-60min. Let cool down and freeze until firm, makes it easier to frost.
Maple frosting
Cream cheese (preferably a harder one but Philadelphia works) 300g
Maple syrup 5 tablespoons
Butter, room temp 60g
Whisk cream cheese fluffy on high speed while adding the maple syrup. Add the room temp butter and whisk until completely white and stiff peaks. Place in refrigerator to set a bit before slicing your carrot cake in 2 and covering with the frosting.
Good luck!
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