Carrot Almond Cake elink 08.07.19

Source

Ceres Kitchen Project

Ingredients

Display units in Metric

Yields 1/3 hotel pan originally 1/3 hotel pan

WET INGREDIENTS
¹⁄₂	cup	coconut oil melted
¹⁄₄	cup	olive oil
1	cup	sugar (YES! It is considered a 'wet' ingredient)
5	medium	egg(s)
DRY INGREDIENTS
4	ounces	almond meal (use scale to measure)
9	ounces	All-purpose or gluten free flour (use scale to measure)
1	Teaspoon	baking powder
1	Teaspoons	baking soda
¹⁄₂	teaspoons	ground allspice
1	teaspoon	ground ginger
1	teaspoon	ground cinnamon
1	Teaspoon	salt
1	pound (weigh after peeling and trimming ends	finely chopped or grated carrots
1		orange, zested, then juiced
GLAZE (optional)
1	Tablespoon	maple syrup
1	Tablespoon	orange(s) zest & juice

Read entire recipe before starting work on any of the following steps Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).

Preheat oven to 325F and line ________________ hotel pans with fitted and trimmed parchment paper.

In a stand mixer, in several batches, if necessary) mix together the coconut oil, olive oil & sugar until well mixed, add eggs and combine until lightly beaten.

In an appropriate-sized bowl, combine dry ingredients: almond meal, flour, baking powder and soda, spices and salt.

Place wet ingredients in a large bowl and add dry ingredients, in several additions. When thoroughly combined, add orange zest, juice and mix/fold the carrot "chippings" by hand. The mix should be pale brown, quite thick and slightly sticky, and smell beautifully fruity/spiced. (spices can be adjusted to own taste).

Empty cake mix evenly into prepared hotel pans, cover with aluminum foil to prevent top from over-baking, and bake on middle shelf for 30 minutes. Remove foil and bake for a further 15-20 minutes, or until lightly golden on top, "springy"/firm to touch or when a toothpick is inserted in the center and comes out clean.

Allow cake to cool completely.

Optional: Mix maple syrup & orange zest & juice in a bowl until you have formed a runny consistency. When the cake is entirely cooled, drizzle over cake.

Clean your work area and anything you used to complete this recipe.

Read entire recipe before starting work on any of the following steps Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).
Preheat oven to 325F and line ________________ hotel pans with fitted and trimmed parchment paper.
In a stand mixer, in several batches, if necessary) mix together the coconut oil, olive oil & sugar until well mixed, add eggs and combine until lightly beaten.
In an appropriate-sized bowl, combine dry ingredients: almond meal, flour, baking powder and soda, spices and salt.
Place wet ingredients in a large bowl and add dry ingredients, in several additions. When thoroughly combined, add orange zest, juice and mix/fold the carrot "chippings" by hand. The mix should be pale brown, quite thick and slightly sticky, and smell beautifully fruity/spiced. (spices can be adjusted to own taste).
Empty cake mix evenly into prepared hotel pans, cover with aluminum foil to prevent top from over-baking, and bake on middle shelf for 30 minutes. Remove foil and bake for a further 15-20 minutes, or until lightly golden on top, "springy"/firm to touch or when a toothpick is inserted in the center and comes out clean.
Allow cake to cool completely.
Optional: Mix maple syrup & orange zest & juice in a bowl until you have formed a runny consistency. When the cake is entirely cooled, drizzle over cake.
Clean your work area and anything you used to complete this recipe.

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