Teff based carrot cake
INGREDIENTS
Unsalted butter, for greasing pans
1 cup/200 grams granulated sugar
1 cup/140 grams coconut sugar
3 large eggs
½ cup/125 grams applesauce
1 pound/455 grams carrots, peeled and grated
1 cup/236 milliliters coconut oil, warmed to liquid
Juice of 1 lemon
1 ¼ cups/170 grams teff flour
½ cup/70 grams sweet rice flour
½ cup/60 grams oat flour
2 ¼ teaspoons cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 teaspoons baking soda
¾ teaspoon fine sea salt
½ cup/45 grams unsweetened shredded coconut
1 ½ cups/180 grams toasted walnuts, chopped
FOR THE FROSTING:
PREPARATION
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
Recipe was created by Tejal Rao with the original source located here.