Carrotcake


Ingredients for 10 slices

For the cream: 150g cashew nuts, soaked overnight | 1 vanilla bean | 125ml almondmilk | 60g honey | juice from 1 lime | 1/2 tsp salt | 40g coconut oil

For the cake: 300g carrots, netto weight | 60g walnuts | 4 eggs, medium | 80g honey | juice from 1/2 lime | 1 tsp orange rasp | 100ml nutoil or other vegetable oil | 40g currants or raisins | 40g cranberries | 250g selfraising flour | 100g ground almonds | 1/2 tsp salt | 1 tsp ground cinnamon | 1/2 tsp ground clove | 2 tsp ground laos

Put for the cream, all the above ingredients, except the coconut oil in a high cup and puree with a bar mixer for 15 minutes, until it’s smooth. Whisk in the coconut oil, spoon per spoon. Cover and refrigerate until necessary.  Preheat the oven to 180°C. Peel and grate the carrots. Roast the walnuts for 5 minutes on high heat. Let cool down. Separate the eggs. Put the eggyolks with the honey, lime juice, orange rasp and nutoil in a large mixing bowl and beat until creamy. Add in the grated carrots. Cut the roasted walnuts, currants and cranberries in smaller pieces and at them to the carrots. In another bowl, combine the selfraising flour with the grounded almonds, salt, cinnamon, clove and laos. Add the flour and spices to the carrotmixture. Beat the egg whites stiff and fold them under the batter. Pour this batter in a cake tin, coated with baking paper and bake for 30-35 minutes. Afterwards, take out of the tin and let cool completely. Serve the sliced cake with a spoonful cashewcream.