“Like snowflakes, my Christmas memories gather and dance – each beautiful, unique, and gone too soon.”
-- Deborah Whipp (author)
I got this recipe a while ago from the Australian website entitled, "delicious.com.au" I thought it was amazing, tried it, and fell in love with it even more!
It doesn't take long to put together and the longest part is waiting for the cake to cool!
The cake has always felt like a earthy, bougey upgrade to the traditional carrot cake, and I love that idea, because I LOVE a good carrot cake with cream cheese frosting!
It's not a very sweet cake, but feel free to add more maple syrup to the batter. All right, let's get on with it!
Ingredients:
3 1/2 cups (350g) - Almond Flour
2 tsp - Ground Cinnamon
1/2 tsp - Ground Nutmeg
1/4 tsp - Ground Cloves
2 tsp - Baking Powder
3 Eggs
1/2 cup (125ml) - Maple Syrup
1/4 cup (60ml) - Coconut Oil
2 tsp - Vanilla Extract
The zest/juice from 1/2 an orange
3-4 cup (500g) - Carrots (grated)
1/3 cup (50g) - Pumpkin Seeds (toasted)
Frosting:
3/4 cup (200g) - Ricotta Cheese
2-4 tbsp - Maple Syrup
1/2 tsp - Ground Cinnamon
1/2 tsp - Vanilla Extract
Directions:
Preheat the oven to 350 degrees Fahrenheit and spray and line a 8-9 inch springform cake pan with butter or oil or spray and parchment paper.
In a large bowl, combine the flour, baking powder, cinnamon, nutmeg and cloves. Set aside.
In smaller bowl, combine the eggs, maple syrup, coconut oil, vanilla extract and the orange zest and juice. Whisk just until the eggs are broken.
Make a well in the middle of the dry ingredients and pour the egg mixture inside. Mix just until combined then stop.
Add the grated carrots and the pumpkin seeds. Mix again just until combined.
Pour mixture into the cake pan and smooth out.
Bake for one hour and 15 minutes or until a fork comes out of the middle clean.
Allow the cake to completely cool before adding the frosting.
The frosting: In a small bowl, combine the ricotta cheese, cinnamon, maple syrup and vanilla extract. Using a hand mixer or stand mixer or a whisk, mix until you have a smooth mixture.
Spread the frosting onto the cake and almost to the edges. Sprinkle on a little more orange zest, pumpkin seeds and some sliced almonds for decoration. Serve and enjoy!
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