Description
A soft carrot cake is filled with nuts, made with whole wheat flour, and topped with a rich chocolate ganache for a new, sophisticated take on a classic.
Ingredients
Scale
- 200 grams 7 ounces whole wheat flour, sifted.
- 1 teaspoon baking soda
- 1 and ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ginger powder
- ½ teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- 75 grams 2.6 ounces mixed nuts, coarsely ground (almonds, cashews, pistachio, walnuts)
- 150 grams 5.3 ounces brown sugar
- 3 eggs
- 100 mls coconut oil
- 250 grams grated carrots.
- 150 mls (5 fluid ounces milk)
For the Chocolate Ganache Frosting:
- 200 grams 7 ounces chocolate
- 100 mls (3.4 fluid ounces cream)
- ½ teaspoon sea salt
Instructions
- Preheat oven to 170 degrees Celsius. (340F)
- Line a 21 cm (8 inch) cake tin with parchment.
- In a clean bowl, mix all dry ingredients.
- In another bowl, mix sugar and eggs till combined well. Add the oil and carrots and mix well.
- Dump the dry ingredients into the wet ones and mix well till combined.
- Pour into prepared cake tin and bake for 30 – 40 minutes or until a skewer inserted in the center of the cake comes out clean.
- Let it cool for 15 – 20 minutes. Transfer to a wire rack and let it cool completely.
For the ganache frosting:
- Finely chop dark chocolate
- Heat cream on medium in a saucepan. When it is slightly warmed and bubbles start to appear along the sides of the saucepan, pour it into the chocolate.
- Let it sit for 1 minute; then stir.
- Add sea salt and stir again.
- It will thicken as it cools.
Assembly:
- Take the carrot cake on the serving plate.
- Use a spatula to spread the thickened ganache over the cake.
- Sprinkle with walnut praline and place chocolate truffles (optional)
- Serve.
- Category: Baking, Cake, Dessert