The Carrot Cake baked in the Pizza Oven was such a roaring success that I whipped up another one. This, of course, included making a fresh batch of goats milk cream cheese and picking a couple end of season lemons. We have been blessed with such a wonderful honey season that I don't need to skimp on any baking that requires honey!
Carrots however are a scarce commodity on the homestead. What survives the chicken onslaught needs to become Kimchi, Carrot juice and CAKE!! And when I get the BuckarooBabies to pull up carrots they inevitably arrive in my kitchen half eaten!
Meanwhile the Pizza Oven is firing up - it takes about two hours to reach temperature. We do all the roasts, and stews and casseroles first and then bake once the intense heat has simmered slightly. Because of our homesteading life and my health recipes there is seldom room for impulsive eating. Grains and nuts must be soaked. Cheese or yoghurt needs to be made - thanks goats. Also; now that we use our Pizza Oven to cook it has to be planned in advance.
CARROT CAKE:
2 Cups Carrot (course grated)
1/2 Cup Raisins (soaked in strong rooibos)
1/2 Cup Pecans (soaked overnight and rinsed)
3/4 Cup Dessicated Coconut
1 1/2 Cup Chickpea and Cassava flour
3/4 Cup Coconut Blossom
1/2 Cup Olive Oil
3 Eggs
1/2 tsp Salt
1/2 tsp Nutmeg
1/2 tsp Ginger
1 tsp Cinnamon
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
As far as possible I stick with gluten-free and all the healthier alternatives to sugar. Sift flour with the spices, sodium bicarb, baking powder and salt. Then toss in the chopped pecan nuts, dessicated coconut and raisins.
Beat the eggs (or egg replacement) with the coconut blossom and olive oil.
Mix wet and dry ingredients together very well. Then add in the grated carrots.
In an oiled pan - I love my glass pyrex that is used for both quiches and cakes - carefully scoop out the cake mix. Do not overhandle it or the cake will be doughy.
Baking in the pizza oven I need to be extremely vigilant to ensure the carrot cake bakes without burning or drying out. But in a regular oven set your temperature at 160 C. Bake for about 45 min. Allow the carrot cake to cool totally before adding your yummy topping.
Sometimes I think my family ask for carrot cake simply to eat that delicious topping. I double the quantities. The topping is simply 2 cups of goats milk cream cheese with two generous spoons of honey and the juice of two lemons. Blend. Spread and sprinkle extra crushed pecan nuts! It is best eaten the following day if you can hold back the enthusiastic hordes!
