Teff Carrot CakePT90Mhttps://img4.recipesrun.com/201907/2019/0805/a9/2/033210/300x200x90.png This deeply spiced carrot cake is studded with toasted walnuts and coconut, and sandwiched with a tangy mix of cream cheese and butter. It's also gluten-free, and festive enough to prepare for a special occasion. The cake comes from the San Francisco pastry chef Elisabeth Prueitt, whose interest in baking with alternative flours has led to many exceptional wheat-free creations. Made with teff flour and sweetened with a mix of coconut sugar and granulated sugar, it results in a tender, moist crumb and irresistible texture.10 servings
Ingredients:
1/4 teaspoon Fine sea salt Juice of 1 lemon3 cups Confectioners’ sugar, sifted6 tablespoons Unsalted butter, at cool room temperature8 ounces Cream cheese, at room temperature1 1/2 cups Toasted walnuts, chopped1/2 cup Unsweetened shredded coconut3/4 teaspoon Fine sea salt2 teaspoons Baking soda1/4 teaspoon Ground cloves1/2 teaspoon Ground nutmeg2 1/4 teaspoons Cinnamon1/2 cup Oat flour1/2 cup Sweet rice flour1 1/4 cups Teff flour Juice of 1 lemon1 cup Coconut oil, warmed to liquid1 pound Carrots, peeled and grated1/2 cup Applesauce3 Large eggs1 cup Coconut sugar1 cup Granulated sugar Unsalted butter, for greasing pans
This deeply spiced carrot cake is studded with toasted walnuts and coconut, and sandwiched with a tangy mix of cream cheese and butter. It's also gluten-free, and festive enough to prepare for a special occasion. The cake comes from the San Francisco pastry chef Elisabeth Prueitt, whose interest in baking with alternative flours has led to many exceptional wheat-free creations. Made with teff flour and sweetened with a mix of coconut sugar and granulated sugar, it results in a tender, moist crumb and irresistible texture.
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