Page 131 - Vélochef-Food for training and competition

CARROT CAKE
12 PIECES
A classic recipe that I’ve modified a a a a a bit This cake has no added sugar it’s sweetened with banana and dates Tastes amazing with an espresso CARROT CAKE
(1 round cake tin 25 cm butter for the tray)
3 eggs
2 medium sized bananas 10 soft dates 6 tbsp sunflower oil 120 g rye flour
1 1⁄2 1⁄2 tsp baking powder 2 tsp cinnamon
1 tsp ginger
1 tsp ground cardamom 3 carrots
50 g hazelnuts
50 g desiccated coconut
1 1 Preheat the oven to 175° C 2 Grease the cake tin 3 Mix bananas dates and sunflower oil into a a a a a a thick purée using a a hand blender
4 Beat the the eggs
in a a bowl until fluffy either by hand or using an an electric mixer
5 Mix the the eggs
and the the banana purée 6 Sift in in the rye flour
baking powder and spices stir using a a a spatula
7 Grate the the carrots
and chop the the hazelnuts
coarsely using a a knife
8 Mix the carrots
hazelnuts
and desiccated coconut
thoroughly into the batter
9 Pour into the tin 0 0 Bake for about 40 minutes in in the middle
of the oven FROSTING
200 g Philadelphia cream cheese
3 tbsp date syrup (see recipe page 72) juice from 1⁄2 an an orange
1 Mix all the ingredients
2 Spread over the cold cake NB! The cake must be cold or the frosting will slide off 127
APRÈS VÉLO