This double-layered carrot cake with a creamy caramel-like icing is pretty special. One of the really nice things about it is that the sponge is very light so you feel incredibly energised after enjoying it, which I love – although it does mean that you’ll be tempted to eat four or five slices in a row!
- 400 g brown rice flour or buckwheat flour
- 120 g ground almonds (almond meal)
- 2 tbsp chia seeds
- 65 g raisins
- 2 slices of pineapple (225g)
- 300 ml almond milk
- 150 ml maple syrup
- 3 carrots (250 g)
- coconut oil, for greasing
- 3 large bananas, peeled (350 g)
- 10 Medjool dates, pitted
- 2 tbsp almond butter
- 1 tbsp coconut oil
- 1 tsp ground cinnamon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 10 minutes
Preheat the oven to 180°C (fan 160°C). Grease 2 x 24 cm cake tins with coconut oil.
Pour the flour into a mixing bowl with the ground almonds, chia seeds and raisins, combine well and set aside.
Place the pineapple, almond milk and maple syrup into a blender and blend until smooth. Once it’s totally smooth, pour the mix in with the dry ingredients.
Peel and grate the carrots using the fine side of a box grater. Stir the carrot into the mixing bowl and ensure that it’s all thoroughly mixed so that it forms a smooth batter, now evenly pour the mixture into both tins. Bake for about 30 minutes, until the tops turn a golden brown.
Once the cakes are cooked, remove them from the oven and leave them to cool for about 10 minutes on a cooling rack (this is really important as the cake finishes setting at this point).
As the cake cools, make the icing. Place everything into a blender with 4 tablespoons of water and blend until a smooth, creamy mix forms. Once the cakes have cooled, ice the tops of each cake and put the smoothest cake on top of the other.
Recipe from Deliciously Ella by Ella Woodward, with photographs by Clare Winfield (Hachette, $40, hbk).