CARROT-ZUCCHINI BIRTHDAY CAKE WITH MAPLE GINGER CARDAMOM BUTTERCREAM FROSTING

 
 
 

To celebrate 28 years on this planet, I wanted a cake that wasn’t overly sweet, but still indulgent — one that’s simple, but has a little punch to it, and that which has a multitude of different flavours. Carrot cake is, without a doubt, one of my favourite desserts, and so I set out to create a gluten-free recipe with a couple of minor upgrades.

It’s a carrot cake with (surprise!) zucchini. Cardamom is the not-so-secret ingredient, and I’m a die hard fan of raisins, so yes, there’s raisins. It’s studded with walnuts, too. The frosting is a buttercream using grass-fed butter and coconut milk, and it's sweetened with maple syrup. 

 

MAKES 12 SERVINGS

3 c. blanched almond flour
1 tsp. sea salt
1 tsp. baking soda
1 tbsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cardamom
1/4 c. coconut oil, melted
1/2 c. pure maple syrup
5 large organic, free-range eggs
2 c. grated carrots
1 c. grated zucchini
1 c. golden raisins
1 c. raw walnuts, coarsely chopped

2 c. unsalted, grass-fed butter
2-3 tbsp. coconut milk
1 c. pure maple syrup
1 tsp. ground cardamom
1 tbsp. ground ginger

 

DIRECTIONS

  1. Preheat oven to 325 degrees F. Grease two 9-inch cake pans with coconut oil and dust with almond flour. 
  2. Sift together the dry ingredients and set aside. Add the oil, maple syrup, and mix well. 
  3. Next, add the eggs one at a time. Beat until well combined.
  4. Mix in carrots and zucchini, then fold in the raisins and walnuts.
  5. Pour batter into prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  6. Cool for 10 minutes before removing from the pans, cool on wire racks.
  7. Meanwhile, for the frosting: in a bowl and using either a countertop or handheld mixer, beat the butter until smooth.
  8. Slowly, 1 tbsp. at a time, add the coconut milk to help smooth out the frosting. Beat for another 2 minutes.
  9. Add the maple syrup and continue to beat on low to combine. Add the cardamom and ginger, beat to combine.
  10. To make a four-layered caked, once the cakes are cool (I even let mine sit overnight), using a serrated bread knife, I very carefully sliced each cake in half horizontally.
  11. Frost the cake with the four layers. Decorate the top with additional golden raisins, toasted coconut, raw walnuts, or dried (or fresh!) flowers.
 
Genevieve KangComment