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Health Tigernut Goldenberry Carrot Cake
A super delicious carrot cake with a moist crumb that’s full of flavour and nourishing whole food ingredients, yet not overly sweet. The tangy tropical flavours of goldenberries and pineapple combine with naturally sweet tigernuts to bring balance and texture to this paleo, gluten, dairy, and refined sugar free cake.
Healthy Tigernut Goldenberry Carrot Cake
Power Super Foods
12
70 minutes
A super delicious carrot cake with a moist crumb that’s full of flavour and nourishing whole food ingredients, yet not overly sweet. The tangy tropical flavours of goldenberries and pineapple combine with naturally sweet tigernuts to bring balance and texture to this paleo, gluten, dairy, and refined sugar free cake.
Ingredients
- 1 Cup + 2 tbsp Power Super Foods Tigernut Flour
- 1/2 cup cassava or tapioca flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger powder or grated fresh ginger
- 1/4 tsp grated or powdered nutmeg
- pinch cloves
- 1/4 tsp salt
- 1/2 tsp apple cider vinegar
- 3 eggs or egg replacer
- 1/3 cup maple syrup
- 1/3 cup Crunchy Goldenberries or Goldenberries
- 1 cup densely packed shredded or grated carrot
- 1/3 cup coconut or macadamia oil
- 1/2 tsp baking soda
- 2 tbsp lemon juice
- 100g fresh or frozen pineapple
Frosting
- 400ml can coconut cream refrigerated overnight . Use coconut solids that rise to the top. You can also use coconut whipping cream
- 1 tbsp maple syrup
- 2 tsp pure vanilla extract
- 1 tsp grated lemon zest
- 2 tsp lemon juice
Directions
- Combine dry ingredients in a bowl (flours, spices, salt, baking powder)
- In another bowl whisk together wet ingredients + baking soda (eggs, maple syrup, oil, lemon juice, ACV)
- Quickly pulse frozen pineapple in a blender then add shredded carrot and goldenberries and pulse two or three times. Don’t over blend to retain texture. Add this to your wet mixture
- Add wet to dry ingredients and hand mix together.
- Pour into a small lined tin – either 15-20cm square or round Bake for about 1 hour (depending on oven and tin) in a 175 C oven – cake is ready when a wooden skewer comes out dry. (These could also be made as cupcakes but would need less time in the oven)
Frosting
- Whisk/beat coconut cream and other ingredients until fluffy with soft peaks (about 3 – 5 mins)
- Spread over cake once cooled.
- Decorative suggestions: sugared candy carrots, easter eggs, edible flowers, toasted coconut, strawberries or nuts (pecans or wal-nuts work well).
- Serve or refrigerate. Keeps best stored covered in the fridge