Therese's Carrot Cake
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This recipe was passed onto me from my dear Norwegian girlfriend and fantastic cook Therese.
All though it is a bit of a naughty treat, it can be made up for by using good quality organic ingredients. Therese's carrot cake is always a very popular and spicy speciality at the Holistic Yoga & Meditation events.
INGREDIENTS
Cake
400 ml organic raw sugar
4 organic eggs
4500 ml organic unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 tablespoon fresh ginger
2 teaspoons cinnamon
1/2 teaspoon cardamon
6-7 ml grated carrot
200 ml vegetable oil
Topping
125 gram Philadelphia cheese
Lemon rind of 1/2 - 1 organic lemon
1 - 2 table spoons of creamed honey*
Designated or shredded coconut
*regular honey makes the top cream slightly yellow but does the same job. Icing sugar can also be used but I find that unbleached organic icing sugar is difficult to locate
METHOD
Cake
Grease a 15.5 inch spring form.
Place eggs and sugar in an electric mixer and whisk until white and fluffy.
In a separate bowl, mix all the dry ingredients.
Add to the eggs, oil and dry ingredients, by alternating, then fold in the grated carrot.
Add to spring form and bake on175 degrees for 45 - 50 minutes.
Leave to cool.
Topping
Whisk together Philadelphia cheese, honey and lemon rind until a smooth cream forms. Top the cake with the cream and drizzle with coconut.