Carrot, Walnut and Amaranth Cake with Creamy Cashew Icing

March 07, 2016 0 Comments

Carrot, Walnut and Amaranth Cake with Creamy Cashew Icing

This is sunshine in a cake. I will have to say that this is by far the most delicious thing that I've made. Why? Because for the first time in a very long time, I've relaxed my very tight no sugar grip and allowed 100g of rapadura sugar to make the recipe. It was oh so worth it! This cake was cut up into approximately 16 slices so that's just over a teaspoon per slice. I can totally live with that, and let's face it there's no such thing as guilt free baking, I was very happy to take one or two teaspoons of sugar for the team.

Rapadura is the pure juice extracted from the sugar cane (using a press), which is then evaporated over low heats, whilst being stirred with paddles, then seive ground to produce a grainy sugar. It has not been cooked at high heats, and spun to change it into crystals, and the molasses has not been separated from the sugar.  It is produced organically, and does not contain chemicals or anti-caking agents. - See more at: http://www.quirkycooking.com.au/2009/07/rapadura-panela-sucanat-muscavado-turbinado-organic-raw-sugar/#sthash.QDrH9pfU.dpuf
Rapadura is the pure juice extracted from the sugar cane (using a press), which is then evaporated over low heats, whilst being stirred with paddles, then seive ground to produce a grainy sugar. It has not been cooked at high heats, and spun to change it into crystals, and the molasses has not been separated from the sugar.  It is produced organically, and does not contain chemicals or anti-caking agents. - See more at: http://www.quirkycooking.com.au/2009/07/rapadura-panela-sucanat-muscavado-turbinado-organic-raw-sugar/#sthash.QDrH9pfU.dpuf

As a slight twist on the a traditional carrot cake I added a few drops of doTERRA wild orange essential oil to the cake mixture which made the whole cake sing. Energising and uplifting, wild orange is high in monoterpenes, and possesses stimulating and purifying qualities, making it ideal to support healthy immune system function when seasonal threats are high. Bonus!

The amaranth flower gives this cake some serious oomph too with it's impressive line up of minerals in including calcium, iron, phosphorous, and carotenoids. This recipe is loosely based on the Carrot, Pistachio and Amaranth cake by the gorgeous Jude Blereau. I've switched up her Glazed Orange Icing to my Creamy Cashew Icing to keep sugar levels down, and because for me carrot cake and a "cream cheese" style icing are a match made in heaven.


You can most definitely eat the cake on it's own too as it's deliciously moist and fragrant. Although I haven't tried it, I'm sure this mixture would make a great muffin also.

Carrot Walnut and Amaranth Cake with Creamy Cashew Icing

Prep time 20Cook time 50Total time 70Yield: 1 Cake

Ingredients

180g grated carrot
100g rapadura sugar
100g chopped walnuts
3 eggs at room temperature
80ml coconut oil, warmed to liquid
65g amaranth flour
finely grated zest of 2 oranges or 5 drops of doTERRA wild orange essential oil
1/2 tsp ground cardamom
1/4 tsp baking powder

Instructions

  1. Preheat oven to 180C and line base and side of 18-20cm cake tin with baking paper.
  2. Using an electric mixer or a stand mixer, whisk the sugar and eggs until they form a thickened, creamy liquid. This should take 4-5 minutes.
  3. In a separate large bowl combine amaranth flour, baking powder, walnuts and orange zest or oil, and cardamom and mix well.
  4. Add the carrot and mix through evenly, followed by the oil.
  5. Fold in the egg mixture, evenly distributing it through the carrot and dry ingredients.
  6. Bake for 50-60 minutes, or until the cake is firm when touched.
  7. Allow to cool completely before icing it with the creamy cashew icing.
  8. Top with freshly grated orange zest or crushed walnuts.

Creamy Cashew Icing

Prep time 5Cook time 0Total time 5Yield: 200ml

Ingredients

170g cashews, soaked for 2-3 hours
2 tablespoons coconut oil, melted
3 tablespoons raw honey
1 teaspoon vanilla bean paste
Juice of 1 juicy lemon
1/4 teaspoon sea salt
2-4 tablespoons water, for blending

 Instructions

  1. Place all ingredients in a high speed blender and blend until smooth, gradually adding water one tablespoon at a time.

 






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