Zero-Waste Carrot Cake
Mis à jour : 24 mars 2020
Preparation time : 15 min
Cooking time : +/- 45 min
Level : Easy
Serves : 6
200 g of carrot peelings
150 g of flour
50 g of almond or nut powder
100 g coconut sugar or unrefined brown sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of coconut oil
1 teaspoon of ginger powder or freshly grated
1 teaspoon of vanilla sugar
1 teaspoon of orange zest
1 teaspoon of baking powder
1 handful of ground walnuts (nuts/pecans)
50 g of soft butter
100 g of fresh cheese
200 g of icing sugar
Option : a few drops of lemon aroma
Heat oven up to 180C. Whisk the eggs and the coconut sugar (or brown sugar) in a jug until the mix becomes smooth and frothy. Add the flour, spices, zest, vanilla sugar, grated ginger, and the baking powder, and whisk again.
Add the carrot peelings and make sure it forms a homogenous paste.
Add the ground walnuts.
Pour the mixture into a cake mold and put it in the oven for 30 minutes.
Mix the melted butter with the icing sugar and the lemon aroma.
Add the fresh cheese.
Whisk everything to soft peaks.
Spread the icing on the carrot cake and let it harden in the refrigerator for a while (3h if you resist).