CARROT ORANGE OLIVE CAKE
Lately I have been on a carrot cake obsession, this happens to me in “batches” along my pastry career I have been slightly infatuated by the perfection of a master recipe that works always and that is my go to recipe, the one that rises above all others. It’s like the song that became a historic hit, the book that became a classic and became the world’s favorite. It’s hard to create this because: 1. we have to test so many recipes 2. throw away a lot of bad batters 3. I have become an incredibly picky foodie and baker 4. I only want to share the best so my standards are higher every time, no pressure right? I went off sugar with the “I quit sugar” by my role model Sarah Wilson – an 8 week challenge that removes all sugar from your diet including fruit the first few weeks, I also added NO gluten (I have had psoriasis, an auto inmune disorder for 30 years). So challenged by this project and sticking religiously to this commitment and in congruence to my Dad’s diabetes I decided to explore new baking ideas with no grains and very little sugar and using the lowest impact sweeteners. I found A Clean Bake on Instagram and was very inspired by Nora’s creative grain free recipes. I adapted her amazing recipe here because I love olive oil and wanted to add some more complex notes.
My husband Erin is not only also a very picky foodie (thanks to me), a lover and carrot cake expert, and eats like a bird (very small portions) and also went off gluten due to stomach issues. So he inspired me to go on this carrot cake quest.
I was also blessed to have an amazing sponsorship by Swerve Sweetener (they saw my work on Twitter which I was just exploring and testing out) and they googled me and stalked me on social media and sent me an email to say they would love to sponsor my baking with a 22 pound bag of their sweetener which OMG what a great gift. So this has led to a lot of baking.
Last week I took the samples I made to my gym and gave them to my favorite teacher Courtney, who gives the best Pound class you can imagine. If you haven’t experienced this new fitness trend, I encourage you to do so.. google it you will find amazing videos. When I went back to class a week later Courtney said that this was her favorite one of several I gave her to sample.
So in honor of Courtney here is the recipe for you all. Enjoy a new carrot cake experience and let me know in the comments what you think.
Happy Mother’s Day to you all amazing women, I honor and bow to you all.. this is the hardest job in the world and all my admiration to each and every one of you. My Mom has been my biggest role model and she has given me such amazing gifts like: art, creativity, passion for living, high standards, authenticity, resourcefulness, living from my passion and contributing with my purpose, integrity, transparency, discipline, risk taking abilities, courage, and unconditional love. Thank you Mums.. the world gave me the best Mother I could have dreamed of.
- 2 cups/ 230 gr blanched almond flour (I love HEB Brand)
- 5 tablespoons/39 gr coconut flour such as HEB or Bobs Red Mill
- ⅓/ cup/ 66 gr Swerve Sweetener (buy this @HEB, Amazon, Central Market
- ⅛ cup/ 14 gr coconut sugar
- 1 teaspoon Ceylon cinnamon
- 1½ teaspoons/ 6 gr baking soda/ at high altitude use half
- ¼/ 1 gr teaspoon fine sea salt
- 2 large eggs
- 1 teaspoon/ 5 gr vanilla
- ¾ cup orange juice fresh is best/ I used blood orange when it is in season usually in the late winter months, but any orange works great
- ¼ cup olive oil good quality every day/ I use California Olive oil every day
- 2 Tablespoons (lightly packed) orange zest
- 1 cup shredded carrots
- Preheat the oven to 340 F. Lightly grease an 8.5" loaf pan and line with parchment paper or use a silicone pan with small individual cakes (which makes a softer crust).
- In a medium mixing bowl, whisk together the almond flour, coconut flour, sweetener, coconut sugar, cinnamon, baking soda and salt and set aside.
- In a large mixing bowl, whisk the eggs, vanilla, then whisk in the orange juice, olive oil and zest.
- Add the dry mixture (flours, salt, etc) and whisk until thoroughly combined and no clumps remain. Don't forget to scrape the sides of the bowl to make sure you have everything well incorporated.
- Pour the batter into the prepared pan and even out the surface with an angular spatula.
- Bake for 30 minutes, then tent with tinfoil and bake for another 20 + minutes until a tester comes out mostly clean (a few small crumbs are ok). Note: for the small individual cakes in silicon pans: bake on a perforated tray and these will be ready in about 20 mins. I like to grease my silicone pans for this recipe. Remember coconut flour baking makes a darker color.
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