Carrot Cake with Vanilla Bean Cream

 

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As I write this I am eating the final piece of this clean carrot cake. I would also like to add that this cake lasted less than 24 hours. I would love to tell you that I gave away this cake to my friends and family… but the truth is, I definitely ate most of it. At least three quarters…

By now it’s no secret that this clean carrot cake with vanilla bean cream is one of my new favourite recipes. There are so many elements of this cake that I love; the combination of dates and carrot in the cake mixture provides a delicious sweetness and the vanilla bean seeds sprinkled throughout the cream tastes just as good as they look.

Happy baking! Xx

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Ingredients

Carrot cake:

2 carrots, peeled and grated

1 1/2 cups spelt or wholemeal flour

1 tsp bicarb soda

3 tsp baking powder

1 tsp mixed spice

1 tsp cinnamon

1/2 cup rice malt syrup

3/4 cup olive oil (you can also use coconut oil)

12 pitted dates, chopped finely

3 eggs

1 tsp vanilla bean paste (can also use vanilla essence)

 

Vanilla bean cream:

1 cup cashews (soaked for 30 minutes in hot water)

1/2 cup rice malt syrup

2 tsp vanilla bean paste

 

Method

For carrot cake:

  • Preheat oven to 170C (not fan forced) and line a rectangular baking pan with baking paper
  • Combine all dry ingredients in a large bowl lightly and set aside
  • Using an electric mixer beat eggs, rice malt syrup, vanilla bean paste and olive oil until well combined
  • Make a well in the centre of dry ingredients and pour in liquid mixture. Mix lightly with wooden spoon and add dates and carrot. Stir through lightly and pour mixture into baking pan and pop in the oven for 1 hour. Let cool for 5 minutes and then transfer to wire rack to cool completely

For vanilla bean cream:

  • Blend all ingredients until a creamy texture is formed. Place in bowl and put in fridge for 5 – 10 minutes. Once cake is completely cooled, spread cream over evenly on cake and serve. Enjoy!

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6 Comments

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      Hi Connie! Thanks for getting in touch. I haven’t made this gluten free however I would recommend to use gluten free flour and add a little extra milk so it isn’t dry. Let me know how you go!

      Happy cooking.

      Jess x

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