Cherry-Ginger Carrot Cake
Cake:
3 cups whole wheat pastry flour
1/4 cup all-purpose flour
2 cups sucanat
1/2 tablespoon baking powder
1 tablespoon baking soda
3/4 tablespoon ground cinnamon
1/4 teaspoon sea salt
1 3/4 cups carrot juice
1/2 cup water
1/3 cup ginger juice
3/8 cup light olive oil
2 tablespoons apple cider vinegar
1 teaspoon vanilla extract
2 cups shredded carrot
1 1/2 cups dried tart cherries
Preheat oven to 350 F. Use a juicer to make carrot and ginger juice. Use the fibrous carrot “waste” as the shredded carrot. In a large mixing bowl, place flour, sucanat, baking powder, baking soda, cinnamon, and salt; combine well. In a small bowl, combine carrot and ginger juice with water, vinegar, vanilla, and oil; whisk well. Add carrot juice to flour mixture, stir until well combined. Gently fold in shredded carrot and dried cherries. Pour into a large well oiled cake pan. (I like my heart shaped bunt pan) Bake 1 hour, or until a toothpick comes out clean. Remove from oven and allow to cool. If a bunt pan was used, gently turn cake over on a decorative platter and gently tap until the cake releases.
Spiced Ginger-Coriander Frosting:
1/2 cup coconut oil
1/2 cup raw slivered almonds
1/4 cup maple syrup
1 teaspoon vanilla extract
2 teaspoons fresh ginger, minced
1/2 teaspoon ground coriander
1/2 teaspoon turmeric, for color
Saffron threads optional for garnish
Fresh flowers optional for garnish
Place above ingredients in a food processor, and blend until smooth. Transfer to a pourable container, and carefully drizzle over the top of the cake. Sprinkle saffron threads over the top lightly for an exotic look. Just before serving place fresh flowers in the center or off to the side. (Be sure the flowers are bug free, found that one out the hard way!)
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