Spiced Tangelo & Walnut Layered Carrot Cake With Ginger Cashew Cream
Alisha McIntosh
tags:tangelo, walnut, carrot cake, ginger cashew cream, cake
Serves
12Preparation
30 mins plus freezing & overnight soakingIngredients
3 cups walnuts | |
1 cup shredded coconut | |
½ cup coconut flour | |
¼ cup tangelo juice | |
2 tablespoons tangelo zest | |
2 tablespoons lemon zest | |
2 teaspoons vanilla extract | |
2 teaspoons ground ginger | |
½ teaspoon ground cloves | |
½ teaspoon ground nutmeg | |
1 teaspoon pink salt | |
2 cups dates, soaked | |
½ cup melted coconut oil | |
2 cups grated carrot | |
GINGER CASHEW CREAM FILLING/FROSTING | |
3 cups raw cashews, soaked overnight | |
½ cup coconut cream | |
1 cup melted coconut oil | |
1 cup maple syrup | |
2 teaspoons vanilla essence | |
2 tablespoons lemon juice | |
4 teaspoons ground ginger | |
1 teaspoon pink salt | |
pinch cinnamon |
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Instructions
1. | Grease a 20cm-diameter cake tin. |
2. | Pulse walnuts in a food processor but do not over-process; you are aiming for buckwheat size. |
3. | Place in a large mixing bowl. |
4. | Add the coconut, coconut flour, juice and zests, vanilla, spices and salt to the food processor and pulse to mix. |
5. | Add softened dates and the coconut oil and blitz until combined. |
6. | Transfer to the bowl with the walnuts, add the grated carrot and stir until combined. |
7. | Place â…“ of the cake batter into the greased tin and set aside. |
8. | Blitz all the cream filling ingredients, except the cinnamon, in a blender or food processor until smooth and creamy. |
9. | Pour â…“ of the ginger filling on top of the cake base. Put in the freezer for a couple of hours until set. |
10. | Repeat the layering/ freezing process with cake mix and filling a second time. |
11. | Finally, add your last layer of batter and pipe the final â…“ of the filling on top. |
12. | Sprinkle with cinnamon. Freeze until ready to serve. |
13. | To serve, remove from the freezer and slice while still relatively frozen. Serve at room temperature. |
Recipes & food styling Alisha McIntosh / Photography Hannah Gardiner
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