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Farewell to Copenhagen Carrot Cake

Ingredients

Cake

  • ⅔ cup / 60g dried unsweetened pineapple, plus more for garnish if desired
  • 1 ½ cups / 200g lightly packed grated carrots about 3 medium
  • 1 cup / 100g walnuts plus more for garnish if desired
  • 3 cups / 300g almond flour not almond meal
  • ⅔ cup / 100g coconut flour
  • 1 ½ tsp. baking soda
  • ½ tsp. fine sea salt
  • 1 Tbsp. ground cinnamon
  • 2 tsp. ground ginger
  • 1 tsp. ground cardamom
  • ½ tsp. ground nutmeg
  • 1 cup / 250ml eggs at room temperature (about 4-5 large eggs)
  • ½ cup / 125ml odourless coconut oil melted
  • 1 cup / 250ml pure maple syrup
  • 2 tsp. vanilla extract
  • zest of 1 orange and 1 lemon try to find organic, if possible

Coconut Cashew Frosting

  • 1 ½ cups / 200g raw cashews soaked for 4 hours
  • 3 Tbsp. freshly squeezed lemon juice
  • ¾ cup / 175ml coconut cream from the top of a can of coconut milk
  • 1 Tbsp. coconut oil
  • 2 Tbsp. pure maple syrup
  • ¼ tsp. fine sea salt

Directions

  • Pour just-boiled water over the dried pineapple (do not soak the pineapple you’re using for garnish). Preheat the oven to 325°F/160°C. Lightly grease two 7” / 18cm spring form cake pans with coconut oil.
  • Wash carrots well and grate them on a box grater. Set aside. Roughly chop the walnuts.
  • In a large mixing bowl, combine the almond flour, coconut flour, baking soda, salt cinnamon, ginger, cardamom and nutmeg.
  • In a medium mixing bowl, whisk together the eggs, coconut oil, maple syrup, and vanilla extract.
  • Drain the soaked pineapple and squeeze with your hands to remove excess liquid. Roughly chop.
  • Pour the wet ingredients over the dry ingredients and stir to combine. Zest the orange and lemon into the bowl. Add the carrots, soaked pineapple, and chopped walnuts and fold to incorporate.
  • Spoon roughly half of the batter into one of the prepared cake pans, then add the remaining batter to the second one. Place in the oven in the middle rack and set the timer for 40 minutes. Cakes are ready when they are golden brown and pass the toothpick test (bake for longer if necessary, up to one hour – cover cake with aluminum foil if you need to bake for longer so that the top doesn’t burn). Remove cakes from the oven and let cool completely.
  • While the cakes are baking, make the frosting. Drain and rinse the cashews. Add them to a high-speed blender along with the other ingredients (you can use a normal blender or food processor, but the frosting won’t be as smooth). If the frosting is too thick, add more coconut cream or a teeny bit of water and blend again. Chill in the fridge (frosting can be made one day ahead if you want it to be thicker).
  • To frost and decorate, spread a generous amount of frosting over one half of the cake. Carefully lay the second half on top, and spread remaining frosting over the top and on the sides. Decorate with remaining dried pineapple and walnuts, if desired. Serve and enjoy! Cake will keep for 5 days, covered in the fridge.

Notes

Serves 10-12
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