Girls, you'll know what I'm taking about.
You're out with friends for lunch or coffee and there's a display cabinet full of delicious cakes, slices and tarts. The waiter asks you all if you'd like dessert and of course you all do the obligatory "oh no, I'm watching my weight", "I couldn't possibly fit anything else in" (because the carrot sticks were so filling) and so on... all lies! What you really want to say is "bring me a slice of everything", but social politeness dictates you couldn't possibly eat a piece of double chocolate Tim Tam cheese cake.
So instead you opt for the 'healthier' carrot cake. It has a vegetable so it's really more a main course than dessert so it's not cheating on your diet.
Or is it? Most traditional vegetable cake recipes are high in calories due to the high amount of oil, processed sugar and flours used. Most carrot cakes also have a delicious cream cheese frosting, which unfortunately contains almost twice as many calories as coconut cream. So while the choice of carrot cake might seem the better option maybe the double chocolate Tim Tam cheesecake wasn't so bad after all!
This carrot cake is not only delicious but is also healthy! It contains vegetables and fruits, no oils and is sweetened only by dates. But the best part.. the icing! Lemon Cream Icing; coconut cream is there nothing you can't do?! It easily matches the tastes in the carrot cake complimenting the spices and date flavour. This is a great cake, without the burden of guilt or excuses!
CARROT CAKE WITH LEMON CREAM ICING
Makes 2 18cm (7 inch) cakes
Serves 16 (approximately 123 calories per slice)CAKE
INGREDIENTS
4 eggs
120 grams unsweetened applesauce (see recipe below)2/3 cup dates1/3 cup boiling waterdash of bicarbonate of soda2 teaspoons Vanilla Extract
1/2 cup Milk (of choice)1 3/4 cup grated Carrot1/2 cup of Coconut Flour2/3 cup of Almond Meal4 teaspoons baking powderExtra dash of bicarbonate of soda1 teaspoon ground Cinamon1/2 teaspoon ground Ginger1/2 teaspoon ground NutmegDash of saltOptional; 2/3 cup Nuts (walnuts, pistachios)INSTRUCTIONSPreheat oven to 175C/350FGrease and line 2 18cm (7inch) round cake tinsPlace dates into a bowl. Add boiling water and bicarbonate of soda.Allow to sit for 5 minutes.Add date mixture and applesauce to a blender and pulse until dates have been broken down.Seperate eggs and place egg whites into mixing bowl of stand mixer with whisk attachment fitted.Whisk on high until medium peaks form.Add blended dates and apple and whisk on high until combined and fluffy.Add egg yolks one at a time; ensuring that it has been incorporated before adding the next.Add vanilla extract and milk. Wisk on medium til combined.In a bowl, sift together coconut flour, almond meal, baking powder, bicarbonate of soda, spices and salt.Gently fold flour mix in 3 lots to egg mixture.Add carrots and nuts (if using).Evenly divide into 2 prepared tins.Bake for 30 minutes.APPLE SAUCEINGREDIENTS4 apples, peeled and cut into small pieces3/4 cup waterINSTRUCTIONSPlace apples and water in saucepan. Cover with lid.Bring to boil, then simmer for 7-10 minutes, or until apple is soft.Store in fridge.LEMON CREAM ICINGINGREDIENTS1 can coconut cream, opened and refrigerated overnight (or at least 2 hours)2 teaspoons Vanilla Extract1 teaspoon maple syrup2 teaspoons lemon juiceZest of 1 lemonINSTRUCTIONSRemove thickened cream from the can, discard watery component.Place cream into mixing bowl and whisk on high until thickened.Add vanilla, maple syrup, lemon juce and zest and whisk until combined and thick.Spread 1/3 cup of lemon cream over 1st cake.Place 2nd cake on top and spread cream over the cake.You will have cream left over to serve with the cake (or to just eat!)Refridgerate for 30 minutes before serving.Note; the cream on my cake went a slight brown colour after being in the fridge overnight. It was still tasty. The left over cream didn't, so it must have been the combination of the cake and acidic cream.
17 comments :
what do you do with the apple sauce?
It gets blended with the dates as part of the cake.
and where do the carrots go?
Sorry...recipe updated to include carrots!
Hello! I know this is an older post I hope you see this. Anyways I drove all over the country looking for coconut flour today, everywhere was sold out! So I purchased the almond flour. I've never baked with almond flour soooo can I or do you think I can substitute almond flour for the coconut? Thanks!
Sorry, you can't substitute as they bake very differently. Coconut absorbs more liquid and you tend to only use a quarter as much when compared to meals or other flours. I get my coconut flour at the health food store but it is available on line. Where are you located and I can try and help you find some?
Thanks Lisa!! I am in Houston. BUT I was able to FINALLY find some today after numerous phone calls to specialty food stores. So, I bought 3 so I don't have to hunt for a while! Of course I found it at a store I was trying to avoid since traffic is HORRIBLE over there.
What size can of coconut cream? I am making this icing for my little guy's first birthday cake!
Hi there! My hubby wants me to try this recipe for his birthday in two days. (Yes, Valentine's baby!) How much is 120 grams of applesauce in English units? I've made searching for a proper conversion and been getting answers between 1/2 cup to 1 cup. I'd really appreciate the help. Thanks!
Sorry for the late reply....Internet issues!
1 Tablespoon is approximately 20 grams so 6 tablespoons (or close to 1/2 cup).
Happy belated Birthday to your husband!!
Yes, please address post from Maria on January 9. How much coconut cream. I have 13.5oz and 5.6 oz. I'm assuming you mean canned coconut milk.
A can of Coconut Cream is 400ml (13.5oz). After the can has been in the fridge, the 'thick stuff' that you will use will measure approximately 1 1/2 cups. In Australia we have both Coconut cream and Coconut milk, with the cream being thicker. If you leave the Coconut milk in the fridge it should seperate (thick stuff on top and water on the bottom). Whip it for a long time with the whisk attachment on a kitchen stand mixer; it will thicken and taste amazing!
Reply to Lisa 6 April 2014
1) if I use coconut milk should I just put it in the fridge and wait for it to separate or should I open the can first?
2) what size can of coconut milk?
let me see if i got this all right
Put coconut milk in fridge it will separate scoop the thick stuff out,
whip it up with a mixer and it will thicken up.
In Australia we have both Coconut Milk and Coconut Cream. The cream is thicker to begin (which is why I use it) but I have read many other recipes that use Coconut Milk. It may take longer in the fridge.
Open the can and place it in the fridge for at least overnight (if using the milk it may take up to 24 hours). Scoop out the solidified milk/cream and discard the watery bit left. This might sound strange but it will be obvious when you check the can. Place the thickened part and the extras in the bowl and whip until creamy. I usually pit my whipped cream back in the fridge to help it firm up a bit more. If I am using the cream for a layer (as in a layer cake) I will add gelatine to stabilise it.
I have used a 400ml can (I think that's 13oz). It normally gives me 1 1/2 cups of whipped cream.
I found your recipe just in time thank u I hope it tastes good.
Please let me know what " dash of Bicarbonate soda is"
A 'dash' is 1/4 teaspoon.
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