CARROT CAKE W. CREMATTA® FROSTING

Method

Preheat oven to 150°C and spread the walnuts on a baking tray. Roast for 13 minutes until slightly golden. Let them cool, then chop and set aside.
Increase oven temperature to 180°C.
In a food processor, blend the Crematta with water until you get a creamy “Crematta beverage” with a milk-like consistency.
In a large mixing bowl, combine olive oil, coconut sugar, 300ml of the “Crematta beverage,” and the scraped seeds from the vanilla pod. Whisk until the sugar begins to dissolve. Add the cinnamon, nutmeg, ginger, milled flaxseed, and grated carrots. Stir to combine.
In a separate bowl, whisk together the flour, bicarbonate of soda, and a pinch of salt.
Gradually add the flour mixture into the wet mixture, and half of the chopped walnuts.
Pour the cake batter into a greased 20x20x7cm cake tin. Bake in the preheated oven for 40-45 minutes at 180°C, or until the cake has risen, turned a rich golden brown, and a skewer inserted into the centre comes out clean.
Remove the cake from the oven and allow it to cool.
In a separate bowl, whisk the Crematta and icing sugar. Add the sugar gradually to avoid a mess. Mix in the vanilla extract. If the frosting is too sweet, you can adjust with a bit more Crematta.
Place the frosting in the fridge to cool.
Once the cake has cooled, spread the Crematta frosting on top and garnish with the chopped walnuts. You can also decorate with halved vanilla pods.
Store the cake in the fridge for up to 4 days, (if it lasts that long)
Enjoy!

Field Notes

The perfect thing to make on an winter weekend and eat a bit every time you pass by the kitchen...

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