This year, instead of a big Easter dinner, my family and I had Easter brunch with James and a few of our neighbours. This carrot cake is the result of my desire to contribute to our meal, a sudden realization that I have less than a month until my raw commitment commences, and an abundance of dehydrated almond pulp left over from making almond milk.
I must admit, it was a pain to make the almond pulp into a workable flour. The pulp had dehydrated into clumps, so I had to break it down in a food processor, then sift it to ensure a fine texture. I expect regular almond flour would work in its place, but I'm not sure—the almond pulp seemed to really soak up liquid, making the batter similar to a quick bread, rather than a traditional cake. In any case, it's a delicious use for leftover nut pulp.
The texture of the cake is very dense and moist. The flavour is sweet and wonderful, and the cashew cream cheese icing is a pleasant, nutty and slightly sour compliment to the cake. I was thrilled that the cake and icing tasted so nice, and that I got to share it with my family and friends.
I was also really excited because I got to serve it on my new serving board, that James made! He found an old table my parents were throwing away, re-claimed it, sanded it down and gave it to me this weekend—I love it.
(Adapted from Roost's Spiced Carrot Cake; makes one 9-inch cake)
- 250 grams almond pulp, dehydrated, and processed until fine
- 10 grams fine sea salt
- 1 tsp baking soda
- 1 Tbs cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp cloves
- 1/8 tsp ginger
- 275 grams grated carrot (2-3 large carrots)
- 160 grams honey
- 50 grams coconut oil, liquid
- 200 grams water
- 1 1/2 tsp vanilla extract
- 100 grams egg yolks, room temperature*
- 150 grams egg whites, room temperature*
1. Sift together first 8 ingredients. Add grated carrot and mix until coated. Set aside.
2. Combine next 4 ingredient. Set aside.
3. Beat egg yolks at high speed until foamy; add honey/oil mixture in a slow, steady stream and continue to beat until light and thick. Add yolk foam to dry ingredients and mix by hand until completely incorporated.
4. Beat egg whites at high speed to wet peaks. Add 1/4 of the whites to the batter and mix thoroughly. Gently fold in remaining egg whites—some egg white streaks should still be visible.
5. Spread evenly in a greased and lined 9-inch cake pan. Bake at 325 for about 50 minutes.
Cashew Cream Cheese Icing
(makes enough to ice the top and a layer of a 9-inch cake)
- one batch of Cashew Yogurt
- 150 grams raw cashews
- 225 grams water
- 1 vanilla bean
- 20 grams maple syrup
1. Prepare Cashew Yogurt, as instructed here—add the vanilla bean during the blending of the cashews and water.
2. Pour the fermented cashew yogurt into a jelly bag, nut milk bag or a couple layers of cheesecloth and hang to dry for about 8 hours—this is to both ferment and thicken the yogurt.
3. Stir in maple syrup and refrigerate until thoroughly chilled before using.