Sabato mattina: mi piace il sabato mattina, posso fare colazione con calma, sorseggiare un caffè mentre mi crogiolo sotto le coperte e leggo un libro. Un niente, potrebbe sembrare, invece è TEMPO, tempo per me, per ascoltarmi e assecondarmi nelle piccole cose, nei sogni futuri. Un grande regalo avere il TEMPO: il tempo di capire, il tempo di gioire, il tempo di ridere, il tempo di te stessa. Credo che oggi, fra le altre cose mi concederò il tempo di volermi un po' di bene e di scegliere i frolllini di Natale, accetto suggerimenti e ricette stroboscopiche! E per volersi davvero bene ci vorrebbe una bella fetta di questa #carrotecake, la ricetta trovate la a questo link oppure in home d mio profilo 📌https://www.sonoiosandra.it/carrote-cake-cioccolato/ 📌 P.S.: Buongiorno!🌈🌈🌈 ....... #carrotecake #carote #torta #dolcifattiincasa #paticceria #tortadicarote #pastry #comfortfood #zucchero #foodartblog #foodphotoshoot #fotofood #vzcmade #darkandtable #darktablemood (presso Florence, Italy) https://www.instagram.com/p/CH1-JXglOET/?igshid=wjx06wnkugk6
Sabato mattina: mi piace il sabato mattina, posso fare colazione con calma, sorseggiare un caffè mentre mi crogiolo sotto le coperte e leggo un libro. Un niente, potrebbe sembrare, invece è TEMPO, tempo per me, per ascoltarmi e assecondarmi nelle piccole cose, nei sogni futuri. Un grande regalo avere il TEMPO: il tempo di capire, il tempo di gioire, il tempo di ridere, il tempo di te stessa. Credo che oggi, fra le altre cose mi concederò il tempo di volermi un po' di bene e di scegliere i frolllini di Natale, accetto suggerimenti e ricette stroboscopiche! E per volersi davvero bene ci vorrebbe una bella fetta di questa #carrotecake, la ricetta trovate la a questo link oppure in home d mio profilo 📌https://www.sonoiosandra.it/carrote-cake-cioccolato/ 📌 P.S.: Buongiorno!🌈🌈🌈 ....... #carrotecake #carote #torta #dolcifattiincasa #paticceria #tortadicarote #pastry #comfortfood #zucchero #foodartblog #foodphotoshoot #fotofood #vzcmade #darkandtable #darktablemood (presso Florence, Italy) https://www.instagram.com/p/CH1-JXglOET/?igshid=wjx06wnkugk6
Carrot cake has to be one of my favs and this one is ridiculously moreish. Spiced with cinnamon and ginger, with crunchy chunks of walnuts throughout the sponge, it has everything going for it. It’s always a winner with the family and friends, sweet, but not overdoing the sweetness - perfect for any afternoon cake times.
Prep time 15 mins - baking time 20 mins
Ingredients
300g coconut sugar
3 eggs
300g coconut oil
300g gluten-free rice flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp vanilla extract
300g carrots, grated, plus extra to decorate
100g walnut halves, roughly chopped, plus 8-10 to decorate for the top
A handful of pumpkin seeds (optional)
For the cashew cream icing:
400g cashews
4 tbsp honey
4 tbsp pure maple syrup
To start, soak the cashews in water, just covering them. The longer you leave them to soak the better, so they become lovely and soft ready to blitz in the food processor. Ideally soak for 24hrs.
Preheat the oven to 170°C
Prepare three 20 cm cake tins, with the based lined with baking paper and the sides greased with coconut oil
Pop the coconut sugar, eggs and coconut oil in a bowl and mix well with an electric whisk until all the ingredients are fully incorporated.
Slowly add the rice flour, bicarbonate of soda, baking powder, cinnamon, ginger and vanilla extract to the bowl and continue to beat until well mixed.
Stir in the grated carrots and walnuts using a spoon until they are evenly dispersed.
Pour the mixture into the prepared cake tins and smooth over for an even layer.
Pop the cakes into the preheated oven for 20-25 mins, until golden brown and a skewer comes out clean from the middle. Leave the cakes to cool slightly in the tins before turing them out on a cooling rack.
Meanwhile to make the cashew cream icing, drain and rinse the cashews. Place them in a blender along with the rest of the ingredients. Purée on high speed until smooth and creamy.
Spread a third of the icing over one of the cakes, using a palette knife. Place the second cake on top and spread another third of the icing over it. Top with the last cake and spread the remaining icing on top using the palette knife. Finish with the walnuts, grated carrot and pumpkin seeds to decorate the top.
Enjoy! x
I love seeing your re-creations, please share them with me via Instagram @escape_bake #escapeandbake
