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Pumpkin Carrot Cake




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from Susan Jane Murray


List of Ingredients




Cake:
2 –3 large carrots
1 cup millet flour
1 cup buckwheat, quinoa or brown rice flakes
1 teaspoon celery salt or Herbamare
1 teaspoon bicarbonate of soda
2 teaspoons cream of tartar
2 teaspoons mixed spice
1 cup walnuts /pecans
2 tablespoon lemon juice
2 organic eggs
1 cup mashed pumpkin, sweet potato or squash
3-5 tablespoons of honey / agave / maple syrup (not necessary, but optional sweetness)
1 cups carrot juice, oat milk or rice milk
1 cup pineapple juice


Almond Cream (optional topping):
1 cup almonds or cashews (soaked overnight)
1 cup filtered water
1 cup extra virgin coconut oil
seasoning (celery salt or Herbamare ideal)
1 tablespoon cider vinegar or lemon juice

Recipe



Remember, if using Almond Cream, that the almonds need to be done ahead a day or so in order that they can soak.

Cover the almonds with boiling water, allow to cool lightly. Slip the skins off the almonds while still warm.

Discard the water and add 1 cup of fresh filtered water to the almonds. Soak 24 hours.

The following day, preheat oven to 350 degrees. Grease a circular tin, or large loaf size.

Peel and grate carrots into a large mixing bowl.

Now combine the millet flour, flakes, Herbamare seasoning, bicarbonate of soda, cream of tartar, mixed spice and walnuts /pecans blending well. Set aside.

In a smaller bowl, beat the eggs into the mashed pumpkin, agave and vinegar or lemon juice.

Now it’s ready to stir into the large bowl of dry ingredients. Mix well.

Add juice and milk over ingredients, stirring until thick. You’ll notice air bubbles forming, so be mindful of them and don’t kill them with the wooden spoon or excitement. You want them for lift and lightness.

Pour into your greased / lined tin (it's definitely worth investing in a ciruclar springform tin).

Bake for approximately 1 - 1.5 hours until relatively firm to touch. Try not to open the oven during the first 30 minutes of cooking as this will cause it to lose those lovely air bubbles.

Remove from oven once cooked. Let stand 5 minutes, and turn out of its tin onto a wire wrack to cool.

Be careful - this will create neighbourhood envy as the wonderful waft of freshly baked golden millet and sweet agave nectar makes its way out of your doors and windows.

To make the topping, blitz soaked almonds in the food processor for 3-4 minutes with any remaining unsoaked water, scraping down the sides as necessary.

Meanwhile, melt the solid coconut oil until liquid.

Slowly add oil while the motor is still running on low with the blitzed almonds, drip by drip. In truth, this should take about 5 minutes.

Stop the motor, add lemon, vinegar and seasoning, tastes, and adjust to your preferences. Give a final whiz until delectably smooth. It tends to thicken three times as much in a few hours as the almonds absorb the oil and the coconut sets.

Scoop over cake once cooled. Take a deep breath, and nose dive straight in.

Note from BL: I do this in my fancy silicon loaf or rose topped cake pan. The silicon makes it easy to invert with greasing.

TNT (Tried and True)