Wholewheat Carrot Walnut Cake
This Wholewheat Carrot Walnut Cake has been lurking in the to do list for long. Adapted from the Ottolenghi recipe, this one is as delicious. I've gone 100% whole wheat, used coconut sugar, part clarified butter/ghee, upped the walnuts & carrots slightly.
Ingredients
Cake
- 150 g whole wheat flour/aata
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp garam masala powder
- 2 eggs separated
- 100 g oil
- 100 g clarified butter {ghee} melted, cooled
- 200 g coconut sugar
- 1 tsp vanilla extract
- 100 g walnuts chopped
- 50 g desiccated coconut
- 150 g carrot grated
- pinch salt
- 25 g coconut sugar for sprinkling over
Frosting
- 200 g mascarpone chilled
- 50 g icing sugar
- 1 vanilla bean, scraped
- 50 g walnut halves toasted
Instructions
Cake
- Preheat the oven to 170C. Grease and dust a loose bottom 8" round tine. Line the base with parchment. I used a ring inset for the centre.
- Stir together the flour, baking soda, baking powder and the spice mix.
- Place the oil, clarified butter, coconut sugar and vanilla extract in bowl of stand mixer. Whisk for 3-5 minutes, then add egg yolks, whisking until mixed in.
- Stir in the coconut, walnuts and carrot, followed by the flour mixture on the lowest setting. Don’t overmix it, just until it’s combined.
- In a separate bowl, whip the egg whites until firm peaks and fold them into the batter.
- Pour the batter into the prepared tin, levelling out as required. Sprinkle over 25g of coconut sugar.
- Bake this carrot cake with walnuts for 60 minutes in the preheated oven until golden and a skewer comes out clean.
- Let it cool completely in the tin, then gently remove from tin.
Frosting
- Place all ingredients in a large bowl and whisk with a balloon whisk until smooth. Don't overbeat as the mascarpone might lose its body.
- Spread over the top of the cooled cake, then scatter over toasted walnut halves.