Ingredients
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1 teaspoon sea salt
- 3 large eggs
- 1 1/4 cups sugar
- 1/2 cup of shredded coconut flakes
- 2 cups grated carrots, about 3 medium carrots
- 2 tablespoons grated orange zest
- 1 tablespoon vanilla extract
- 1 cup extra virgin olive oil
Icing
- 4 ounces cream cheese, room temperature
- 3 tablespoons confectionary sugar (more to taste if you want it sweeter)
- 1 cup any plain yogurt
Garnish
- Fresh tarragon sprigs
- Carrot ribbons, use a peeler to create
- Edible flowers
Method
- Preheat oven to 350 degrees F. Line a 9-inch round cake pan with parchment and grease well.
- Combine the flour, baking powder, baking soda, salt, and spices in a separate bowl. Whisk until blended.
- Using a stand mixer or by hand, whisk the eggs and sugar for 30 seconds or until pale and creamy.
- Next, add the grated carrots, orange zest, vanilla and olive oil.
- Using a rubber spatula, fold in half the flour. Then add the remaining flour and mix gently until everything is just combined. Be careful not to over mix.
- Pour the batter into the prepared cake pan and bake in the oven for 45 minutes or until the center is cooked through.
- Cool for 30 minutes until flipping the cake to cool completely.
- For the icing, either with a hand mixer or a stand mixer fitted with the paddle attachment, beat cream cheese on medium/high speed until light and fluffy.
- On medium speed add the yogurt and then the sugar one tablespoon at a time until the desired level of sweetness is obtained.
- Once the cake is completely cooled, spoon the icing onto the cake and garnish with the peeled carrots, fresh tarragon, and flowers.
Yours Truly,
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