CARROT CAKE (JAMIE OLIVER & ELANA'S PANTRY HYBRID) WITH ALMOND FLOUR

CARROT CAKE (JAMIE OLIVER & ELANA'S PANTRY HYBRID) WITH ALMOND FLOUR image

Yield 35 (size 4) cupcakes

Number Of Ingredients 16

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2 1/2 cups blanched almond flour
1/2 cup spelt flour
1 1/2 teaspoons Atlantic sea salt
1 teaspoon baking soda
1 big heap of a tablespoon of freshly grounded cinnamon
5-8 drops of stevia
250 g unsalted butter, softened butter / or ¼ cup coconut oil
3 1/2 cups carrots, grated
1 cup golden raisins
1 cup walnuts
2 tablespoons of brown sugar with molasses
5 large free-range eggs
zest and juice of 1 orange
1 pinch of freshly ground cloves
1 freshly ground nutmeg
½ teaspoon of freshly grated ginger

Steps:

Preheat the oven to 180ºC/350ºF. Grease and line a 22cm-square cake tin, or a round equivalent with greaseproof paper, or put paper cups into muffin tray, or grease the muffin tray Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the flour and baking powder, and add the walnuts, spices and grated carrot and mix together well. Spoon it into the cupcake tray or pour into cake tray. Put into oven and let it bake slowly so that it has time to cook on the inside before it browns on the outside too soon. In my lame oven, it took about an hour to bake, so check on occasion with a toothpick to see how well done the center is. If it's not ready, the toothpick will come out with cake bits on it. As soon as the cake baked and golden on the outside, take it out and cover it. I put the the cupcakes into a box so they stay moist. If they get a little dry, you can always spoil yourself and reheat them in the micro or toaster and add real Grade A or B maple syrup. Yummmm!