Glazed carrot cake with coconut blossom sugar – 100% BIO

Glazed carrot cake with coconut blossom sugar – 100% BIO

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Ingredients

For the cake:
350
g grated carrots
200
g flour (T55) or coco flour** (for a gluten-free cake)
120
g butter
120
g coconut blossom sugar
100
g ground walnuts
50
g ground almonds
3
eggs
1
teaspoon spices for gingerbread
*
Orange zest
20
g freshly-grated ginger
1
sachet baking powder
1
pinch salt
For the glazing
100
g icing sugar
100
g coconut blossom sugar
1
egg white
*
Dry fruits, chocolate chips and sugared almonds to decorate

Pre-heat the oven to 160°C.

Put the softened butter and the sugar into a mixing bowl with the spices and a pinch of salt. Mix together with a whisk until the mixture turns white.

Next, add the flour and the orange zest.

Add the eggs one by one, mixing continuously.

Add the ginger, the nuts and the carrots, stirring in well.

Pour the mixture into a buttered mould and place in the oven for around 45 minutes.

The cake is ready when you push the point of a knife into it and it comes out dry. Leave to cool and then remove from the mould.

For the glazing: Pour the egg white into a bowl.

Incorporate the icing sugar and the coco blossom sugar in small quantities, whisking continuously.

Continue beating until this glazing becomes firm and shiny, with a topping consistency. Small peaks should form when you remove the spoon.

Cover the bowl with a damp cloth for a few minutes before using your glazing.

Lastly, spread the glazing over the cake using a piping bag or a spatula and leave it to set for 1 hour in the fridge. For an original glazing, lend a touch of inspiration by adding dried fruits, sugared almonds, chocolate chips, etc.

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