CARROT CAKE WITH EINKORN AND ORANGE ICING
Cakes and desserts
Ingredients:
For the cake:
- 300 g einkorn flour
- 410 g brown sugar
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 4 medium sized eggs
- 250 ml olive oil
- 150 g raisins
- 100 g walnuts
- 620 g carrots (peeled and grated)
For the icing:
- 225 g cream cheese or curd
- 3 tbsp. whipped cream
- 100 g caster sugar
- 2 tbsp. orange peel
- ½ tsp cinnamon
- 30 ml orange liqueur
Method:
For the cake:
- In a medium sized bowl mix the flour, sugar, baking soda, cinnamon, cloves and nutmeg.
- Beat the eggs in a large bowl until a fluffy mixture.
- Gradually stir the oil into the egg mixture.
- Add the flour and stir until a homogenous mixture.
- Add the raisins and carrots and stir well.
- Pour the dough in a well-oiled and floured baking trey.
- Bake the cake in a preheated oven at 175 degrees for an hour. Stick a toothpick into the cake to test whether it is ready or not. The toothpick should come out clean, with no dough stuck to it.
- Leave the cake to cool down in the trey.
For the orange icing:
- In a medium sized bowl mix the softened cream cheese (or curd) with the whipped cream.
- Slowly add the caster sugar into the mixture.
- Add the orange peel and cinnamon.
- Add the orange liqueur and stir well until a homogenous mixture.
- Spread the icing on the cake and sprinkle with crushed walnuts.
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