Recipe for Carrot Cake with Coconut Cream

Carrots are familiar to all of us, but we rarely give them the opportunity to play the main role in preparing desserts. We are ready to break this stereotype.

Ingredients for Carrot Cake with Coconut Cream

For the cake layers:

 

• 1/2 cup agave (125 ml)
• 1 cup apple puree (250 ml)
• 1 1/2 soy milk (375 ml)
• 2 tsp apple cider vinegar
• 1 tsp vanilla
• 1 1/2 white flour (300 g)
• 1 cup brown sugar (200 g)
• 2 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tbsp cinnamon
• 1 tsp ginger
• 1/2 tsp salt
• 3 medium carrots
• 1 cup carrots (100 g)
  
  For the cream:
   
• 300 ml coconut oil
• 1 cup olive oil (250 ml)
• 1 cup soy milk (250 ml)
• 1 tsp vanilla
• 3 tbsp powdered sugar
• 3 tbsp agave
• 1 tsp cinnamon
• 1 tsp lemon juice
  
  How to prepare Carrot Cake with Coconut Cream
  1. Grate the carrots. Then, in one bowl, mix the agave, apple puree, soy milk, vinegar, and vanilla. Stir the mixture with a spoon. In another bowl, mix the flour (sift it beforehand), sugar, baking soda, baking powder, salt, cinnamon, and ginger. Stir this mixture as well. Add the dry ingredients to the wet ingredients and beat with a mixer. Then add the grated carrots and walnuts, ground into larger pieces.
  2. Divide the mixture into two 20 cm forms, placing parchment paper at the bottom and greasing it with coconut oil. Bake at 180 degrees for 40-50 minutes; check if the cake layers are done with a skewer.
  3. Leave them in the baking pan for about 10 minutes, then remove them onto racks and let them cool completely.
  4. While the cake layers are baking, prepare the cream, as it needs to stay in the freezer for about 2 hours. Melt the coconut oil and let it cool. Then pour it into a blender. Meanwhile, pour the lemon juice into a cup of milk and wait 2-3 minutes. Add the olive oil and milk to the blender with the coconut oil and blend the mixture. Then pour it into a bowl, add the agave, powdered sugar, vanilla, and cinnamon, and beat with a mixer. If desired, you can add more powdered sugar if you like sweeter creams. Place the cream in the freezer for about 2 hours to firm up slightly.
  5. Once the cake layers have cooled and the cream has thickened, you can assemble the cake. The decoration I used is made of carrot, walnuts, and mint.

The recipe for Carrot Cake with Coconut Cream was made for us by Yoanna Pavlova. Here's what she says about herself:

"Healthy eating and cooking are a great passion of mine. Preparing various dishes, desserts, and smoothies brings me immense pleasure. Over the years, we have always grown a lot of fruits and vegetables at home and valued home-cooked food. This built habits in me and laid the foundation for my perceptions of delicious and healthy food.