A soft, moist cake with a delicate flavor. Ideal for dipping in milk, it is perfect also as a dessert after a light meal. In this recipe, pistachio is the ingredient that makes the difference.
Chocolate Glazed Carrot Cake
A soft, moist cake with a delicate flavor. Ideal for dipping in milk, it is perfect also as a dessert after a light meal. In this recipe, pistachio is the ingredient that makes the difference.
Author: Veronica Lavenia
Recipe Type: Baking
Serves: 6 to 8 servings
Ingredients
- 100 g (3½ oz) pistachios
- 50 g (2 oz) toasted whole almonds
- 80 g (2 ¾ oz) dark brown sugar
- 3 carrots
- Pinch of sea salt
- 1 egg
- 150 g (5 oz) brown rice flour, sifted
- 15 g (½ oz) organic baking powder
- 100 g (3½ oz) 80% dark chocolate
- 1 orange zest
- 2 tablespoons sliced almonds
Instructions
- Preheat the oven to 180°C (350°F/Gas 4). Lightly grease and line a 22 cm (81/2 inch) springform tin with baking paper.
- In a blender, process the pistachios and almonds with the sugar and set aside.
- Peel and grate the carrots and mix with a pinch of salt. Add the egg, flour and baking powder and mix quickly. Add to the pistachio and almond mixture.
- Pour the batter into the baking tin. Bake for 40 minutes, or until lightly golden.
- Meanwhile, melt the chocolate in a double boiler and add the orange zest.
- When the cake is still warm, pour the chocolate glaze over and sprinkle with the sliced almonds.
The post Chocolate Glazed Carrot Cake appeared first on Honest Cooking.
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