Carrot Cake Jamie Oliver Elanas Pantry Hybrid With Almond Flour Recipes

GLUTEN-FREE CARROT CAKE

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
• Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
• Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
• Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
• Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.

CARROT CAKE

Steps:

• In a large bowl, combine almond flour, salt, baking soda, cinnamon, and nutmeg
• In a separate bowl, mix together eggs, agave, and oil
• Stir carrots, raisins, and walnuts into wet ingredients
• Stir wet ingredients into dry
• Transfer batter into 2 well greased 9 inch springform pan
• Bake at 325°F for 35 minutes
• Cool cake for 3 hours, then remove from pan
• Serve

JAMIE OLIVER'S EASY ORANGE-CARROT CAKE RECIPE - (3.6/5)

Steps:

• 1. Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises). 2. Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes. 3. Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing. 4. For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side. Makes 16 servings.

A HEALTHY CARROT CAKE RECIPE FOR MEMORIAL DAY

Steps:

• In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
• In a separate bowl, mix together eggs, agave and oil.
• Stir carrots, raisins and walnuts into wet ingredients.
• Stir wet ingredients into dry.
• Place batter into 2 well greased, round 9 Inch cake pans.
• Bake at 325 degrees for 35 minutes.
• Cool to room temperature and spread with coconut frosting.
• Serve.

CARROT CAKE (JAMIE OLIVER & ELANA'S PANTRY HYBRID) WITH ALMOND FLOUR

Steps:

• Preheat the oven to 180ºC/350ºF. Grease and line a 22cm-square cake tin, or a round equivalent with greaseproof paper, or put paper cups into muffin tray, or grease the muffin tray Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the flour and baking powder, and add the walnuts, spices and grated carrot and mix together well. Spoon it into the cupcake tray or pour into cake tray. Put into oven and let it bake slowly so that it has time to cook on the inside before it browns on the outside too soon. In my lame oven, it took about an hour to bake, so check on occasion with a toothpick to see how well done the center is. If it's not ready, the toothpick will come out with cake bits on it. As soon as the cake baked and golden on the outside, take it out and cover it. I put the the cupcakes into a box so they stay moist. If they get a little dry, you can always spoil yourself and reheat them in the micro or toaster and add real Grade A or B maple syrup. Yummmm!