|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Brighid's Carrot Cake|
|Contributed by: Brighid||Added: Nov 24, 2008 at 02:25 PM|
This is a real carrot moist cake, dense, sweet and flavorful. (Warning: it is NOT low-calorie!) If anyone gives you an argument about how eating for your blood type must be boring or bland, make this cake and change their minds. This is my favorite birthday cake!
How to make it:
- 1 cup/110 grams walnuts or black walnuts, toasted and coarsely chopped
- 1 cup/110 grams raisins, zante currants, dried cranberries or black currants
- 3/4 pound/340 grams grated raw carrots (about 2 1/2 cups finely grated)
- 2 cups/280 grams brown rice flour
- 1 teaspoon/5 ml baking soda
- 1 1/2 teaspoons/app 7 ml baking powder
- 1/2 teaspoon/2.5 ml sea salt
- 1 1/2-2 teaspoons/ 7-10 ml allspice
- 1 teaspoon/5 ml ground ginger
- 4 large organic or free-range eggs
- 1/2 cup/60 grams agave nectar
- 1 cup/240 ml butter or ghee, melted (can also use light olive oil)
- (you can cut back to 3/4 cup/180ml if you want a bit less fat in the cake, but donít go lower than that or you will compromise the ability of the cake to rise)
- 2 teaspoons pure vanilla extract (optional)
- Cream Cheese Frosting (optional):
- 1/4 cup/57 grams unsalted butter or ghee, room temperature
- 8 ounces/227 grams cream cheese, Neufchatel, or chevre, room temperature
- sweetener to taste
- 1 teaspoon/4 grams pure vanilla extract (opt)
- finely grated lemon zest of one lemon
- Preheat oven to moderate/350F/180C/Gas Mark 4 and place rack in center of oven.
- Butter two 9 x 2 inch (23 x 5 cm) cake pans OR one 9 x 13 inch (23 x 33 cm) cake pan. If you are making two layers, line the bottom of the pans with parchment paper.
- If desired, toast the walnuts for about 8 minutes or until lightly browned and fragrant. (If using black walnuts, watch them carefully so they don't burn or scorch.)
- Let cool and then chop coarsely.
- Peel and finely grate the carrots.
- Set aside.
- In a separate bowl whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
- In bowl of electric mixer, with the paddle attachment, beat the eggs until frothy (about 1 minute). Gradually add the nectar and beat until the batter is thick and light colored (about 3 - 4 minutes).
- Add the melted ghee in a steady stream and then beat in the vanilla extract.
- Add the flour mixture and beat just until incorporated.
- With a large rubber spatula fold in the grated carrots and chopped nuts.
- Evenly divide the batter between the two prepared pans (if you are using two pans) and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- For one layer, bake for 30-35 minutes.
- Remove from oven and let cool on a wire rack.
- If you are making two layers: after about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
- To assemble: place one cake, top side down, onto your serving plate.
- Spread with about a third of the frosting.
- Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top of the cake.
- If desired, garnish with toasted nuts. Cover and refrigerate any leftovers.
- In bowl of electric mixer, with the paddle attachment, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sweetener and beat, on low speed, until fully incorporated and smooth.
- Beat in the vanilla extract, and lemon zest.
- Serves 10 - 12.