SPRING CARROT CAKE

two cakes with a diameter of 8 inches, one inch thick

1 cup grated carrots (from two carrots)
1 cup almond flour
½ cup dried apricots cut into small pieces
1 tbs picked lemon thyme leaves
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cardamom
½ tsp nutmeg
grated rind of one lemon and 1 tbs lemon juice
4 eggs
3 tbs of xylitol
1 tsp vanilla extract
4 tbs of almond or grapeseed oil
1 bar of white chocolate
½ cup plain yogurt, low-fat
2 tbs lemon juice
1 tbs chopped pistachios
apricot halves flattened and formed into cones
fennel fronds (optional)

I could not wait to share this recipe with you. My new version of carrot cake, the spring one. My love for carrot cakes is the greatest love of all cakes. I fell in love with carrot cake when I first made Morning Glory Muffins based on the recipe by Pam McKinstry from the Nantucket Sconset Cafe. All the time I am on a look out for new versions of  the cake, trying new  spice combinations, making my carrot cake gluten or grain free. In short if we could have a carrot cake that would be a guilt free indulgence. I am quite convinced that I may have invented the best carrot cake there is. This version is gluten free, low sugar and low fat. At the same time it is loaded with very fresh notes of lemon and herb. The dominant taste here is lemon, lemon thyme and apricots. I spiced the cake with some cardamom and nutmeg. Not too much of sugar,i.e. this lovely sweetener xylitol made from birch. Now this version is my number one carrot cake.
 Enjoy!
Lilia, xoxo

Peel the carrots and grate on a coarse grater. Cut the apricots into small dice.  Peel the leaves from the thyme sprigs. Separate the eggs. Whip the egg whites until stiff, put aside. In a separate bowl, combine the ground almonds, cardamom, nutmeg, baking soda, baking powder and salt.  Combine the dry ingredients with the grated carrots, dried apricots and thyme.  In a separate bowl whip the egg yolks with xylitol until pale and fluffy. Add  to the beaten yolks the lemon zest and juice, vanilla and oil and beat for a while. Add the egg yolks to the dry ingredients, mixing gently with a spatula. Then add the beaten whites in three additions. Transfer the batter  into two molds coated with butter and lined with parchment paper. Bake in the preheated oven at 180 degrees for 35-40 minutes, until toothpick inserted into the cake comes out dry. While the cake is cooling down  melt the white chocolate in a water bath. Mix it with yogurt and lemon juice. Pour half of the cream on one of the cakes. Put the other hold on top and pour another half of the glaze on the other half of the cake. Arrange apricot carrots decoratively on the cake and sprinkle with pistachios.

  • Error: Access Token is not valid or has expired. Feed will not update.
    This error message is only visible to WordPress admins

    There's an issue with the Instagram Access Token that you are using. Please obtain a new Access Token on the plugin's Settings page.
    If you continue to have an issue with your Access Token then please see this FAQ for more information.

  • Error: Access Token is not valid or has expired. Feed will not update.
    This error message is only visible to WordPress admins

    There's an issue with the Instagram Access Token that you are using. Please obtain a new Access Token on the plugin's Settings page.
    If you continue to have an issue with your Access Token then please see this FAQ for more information.

  • my healthy aperture gallery

    przepisy kulinarne

    Mikser Kulinarny - przepisy kulinarne i wyszukiwarka przepisów

    mytastepol.com

    my foodgawker gallery

  • Error: Access Token is not valid or has expired. Feed will not update.
    This error message is only visible to WordPress admins

    There's an issue with the Instagram Access Token that you are using. Please obtain a new Access Token on the plugin's Settings page.
    If you continue to have an issue with your Access Token then please see this FAQ for more information.

    Bądź na bieżąco

    Polub funpage