Carrot, Chia Seeds and Ginger Cake

By: Ramona Cuisine from ramonascuisine.com

Carrot Chia Seeds and Ginger Cake

By: Ramona Cuisine from ramonascuisine.com

"There are many versions of carrot cakes but I can only tell you that this carrot, chia seeds and ginger cake is the most divine of ’em all. I’ve been making this for years and it’s always been a great success especially with the children as us adults rarely struggle with sweets and cakes. Having said that I can say I am picky with cakes as I really dislike offensively sweet ones, I am sure you know what I mean."

NotesYou can replace the carrots with beetroot or with butternut squash. I have made it few times and it's gorgeous.

Click here for the copycat recipe

Serves10

Preparation Time20 min

Cooking Time20 min

Ingredients

For the cake:300 g carrot (organic) grated
300 g plain flour
240 g brown sugar (soft and light)
250 ml oil (use a good oil)
150 g walnut (shelled and chopped) plus a few for decoration
3 eggs
3 tbsp double cream
1 tsp cinnamon
1 tsp soda bicarbonate
3/4 tsp baking powder

Instruction

For the cake: You will need three 20 cm ( aprox 8 inch) cake tins which you will need to line or grease.
Preheat the oven at 170 C or 325 F or Gas Mark 3.
In a freestanding electric mixer (attach paddle) put the sugar and eggs. Mix for 3-4 min and then in drizzle the oil little by little while still mixing until it all incorporates.
In a separate bowl mix the flour with soda bicarbonate, baking powder, cider vinegar, cinnamon, ginger, salt and vanilla extract or vanillated sugar. Add this slowly (spoon by spoon) to the egg mixture and continue to mix well until it becomes well homogenized.
Put in the grated carrots and the chia seeds in and with a spatula fold this well into the mixture. You can now put some chopped nuts as well if you want or you can leave those for decoration only, it is up to you.
Pour in the mixture into the three prepared cake tins and level it at the surface.
Bake the cakes in the preheated oven for 20 to 25 minutes until it becomes all nice and golden brown on the surface and the sponge bounces back when you touch it.
Allow the cakes to cool completely and then when they are cold put one sponge on the cake stand and then spread about a quarter of the cheese cream frosting over it with a knife. Place the second cake on top and spread another quarter of the frosting over it and then top the cake with a third sponge. Spread the remaining frosting over and go on the sides as well finishing the frosting all over the surface of the cake.
Decorate the cake with the walnuts and a light sprinkle of cinnamon but you can also put some nuts inside the cake if you fancy.
For the frosting: 1. Beat the icing sugar and the butter together in a freestanding electric mixer with a paddle attachment or simply use an electric whisker until the mixture comes together and it is well mixed.
Add the cream cheese in one go and beat it until it's completely incorporated.
Put in the double cream the crème fraîche and the lemon juice and bit further on a medium high speed until the frosting it's light fluffy and firm; it should be at around 4 min. Do not over beat as this can quickly become a runny.