Teff Carrot Cake

By lihui

10 Person

90 Minutes

0 Calories

This deeply spiced carrot cake is studded with toasted walnuts and coconut, and sandwiched with a tangy mix of cream cheese and butter. It's also gluten-free, and festive enough to prepare for a special occasion. The cake comes from the San Francisco pastry chef Elisabeth Prueitt, whose interest in baking with alternative flours has led to many exceptional wheat-free creations. Made with teff flour and sweetened with a mix of coconut sugar and granulated sugar, it results in a tender, moist crumb and irresistible texture.

Ingredients

Frosting

1/4 teaspoon Fine sea salt
Juice of 1 lemon
3 cups Confectioners’ sugar, sifted
6 tablespoons Unsalted butter, at cool room temperature
8 ounces Cream cheese, at room temperature

Cake

1 1/2 cups Toasted walnuts, chopped
1/2 cup Unsweetened shredded coconut
3/4 teaspoon Fine sea salt
2 teaspoons Baking soda
1/4 teaspoon Ground cloves
1/2 teaspoon Ground nutmeg
2 1/4 teaspoons Cinnamon
1/2 cup Oat flour
1/2 cup Sweet rice flour
1 1/4 cups Teff flour
Juice of 1 lemon
1 cup Coconut oil, warmed to liquid
1 pound Carrots, peeled and grated
1/2 cup Applesauce
3 Large eggs
1 cup Coconut sugar
1 cup Granulated sugar
Unsalted butter, for greasing pans

Method

01

Prepare the cake: Heat oven to 350 degrees. Use butter to grease two 9-inch cake pans, line each with a round of parchment paper, and grease paper as well.
02

Using electric beaters or a stand mixer fitted with the whisk attachment, whip granulated sugar, coconut sugar and eggs until thick and light in color, about 4 minutes on medium speed. When you lift up the whisk, the beaten egg mixture should fall back into the bowl in a ribbon. Add applesauce, carrots, coconut oil and lemon juice, and mix well to combine.
03

In a separate bowl, whisk together teff flour, sweet rice flour, oat flour, cinnamon, nutmeg, cloves, baking soda and salt. Add to egg mixture, using a rubber spatula to fold just until combined. Gently fold coconut and walnuts into batter.
04

Divide batter evenly between the prepared pans. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pans on a wire rack for about 10 minutes, then run a knife around the edges of each pan and invert cakes onto a wire rack. Let cool completely.
05

Make the frosting: In a stand mixer fitted with a paddle attachment, beat cream cheese and butter on medium-high speed until fluffy and light, about 3 minutes. Add confectioners’ sugar, lemon juice and salt and mix until smooth.
06

Place one cooled cake on a serving platter. Spread about half the frosting evenly across the cake, place the second cake layer on top and spread the remaining frosting. Decorate with clean, seasonal flowers, or leave plain and smooth with a palette knife. Cut into slices and serve.

Related Tags

Teff Carrot Cake

4.3

( By lihui )

01 Information

Grade easy
Serving 10 servings
Total Time 90 Mins

02 Ingredients

Frosting

1/4 teaspoon Fine sea salt

Juice of 1 lemon

3 cups Confectioners’ sugar, sifted

6 tablespoons Unsalted butter, at cool room temperature

8 ounces Cream cheese, at room temperature

Cake

1 1/2 cups Toasted walnuts, chopped

1/2 cup Unsweetened shredded coconut

3/4 teaspoon Fine sea salt

2 teaspoons Baking soda

1/4 teaspoon Ground cloves

1/2 teaspoon Ground nutmeg

2 1/4 teaspoons Cinnamon

1/2 cup Oat flour

1/2 cup Sweet rice flour

1 1/4 cups Teff flour

Juice of 1 lemon

1 cup Coconut oil, warmed to liquid

1 pound Carrots, peeled and grated

1/2 cup Applesauce

3 Large eggs

1 cup Coconut sugar

1 cup Granulated sugar

Unsalted butter, for greasing pans

03 Method

Step 1

Prepare the cake: Heat oven to 350 degrees. Use butter to grease two 9-inch cake pans, line each with a round of parchment paper, and grease paper as well.

Step 2

Using electric beaters or a stand mixer fitted with the whisk attachment, whip granulated sugar, coconut sugar and eggs until thick and light in color, about 4 minutes on medium speed. When you lift up the whisk, the beaten egg mixture should fall back into the bowl in a ribbon. Add applesauce, carrots, coconut oil and lemon juice, and mix well to combine.

Step 3

In a separate bowl, whisk together teff flour, sweet rice flour, oat flour, cinnamon, nutmeg, cloves, baking soda and salt. Add to egg mixture, using a rubber spatula to fold just until combined. Gently fold coconut and walnuts into batter.

Step 4

Divide batter evenly between the prepared pans. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pans on a wire rack for about 10 minutes, then run a knife around the edges of each pan and invert cakes onto a wire rack. Let cool completely.

Step 5

Make the frosting: In a stand mixer fitted with a paddle attachment, beat cream cheese and butter on medium-high speed until fluffy and light, about 3 minutes. Add confectioners’ sugar, lemon juice and salt and mix until smooth.

Step 6

Place one cooled cake on a serving platter. Spread about half the frosting evenly across the cake, place the second cake layer on top and spread the remaining frosting. Decorate with clean, seasonal flowers, or leave plain and smooth with a palette knife. Cut into slices and serve.

04 Author

lihui

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