Today I am very happy to share with you a new recipe I created: gluten free sourdough carrot cake. I do love a good carrot cake and this one is particularly delicious and moist. Plus the sourdough adds so much taste to the dough, it enhances all the flavours, and makes everything easier to digest. You don’t need to refresh it before using it. If you don’y have a buckwheat one, you can use a whole rice sourdough instead. I also used the famous round hazelnut from the region Piemonte, in Italy. They go so beautifully with the carrots, I think. Besides the flour is milled by a small artisanal farm I do love, Cascina Avignone. For me it is important to support local businesses and I feel honoured to do so. Hope you will enjoy this recipe as much as I did and if you have any questions, I will be happy to address them.
Preheat a static oven at 175 °C.
Separate the whites from the yolks.
In a large bowl, beat the yolks with a pinch of salt. They have to become pretty foamy. Add the oil and the syrup. Mix well.
Add the buckwheat sourdough and keep mixing. Sift all the flours, all the powders and add them too.
In a separate bowl beat the eggs white “à neige” and then, when ready, add them gently to the dough by keeping mixing in the same direction.
Add the carrots, the pecans, and the raisins.
Grease a cake pan. Pour in the mixture. Bake for about 20 minutes at 175°C . Then keep baking at 160°C for about 30/40 minutes in total. Remember that each oven is different so the baking time depends on the power of your oven. Insert a toothpick to check it and if it comes out dry, then the cake is well and ready.
Cool it down completely before eating.
For the cream:
Soak the cashew nuts in water for a whole night, in the fridge. If you don’t have time, then I advise to soak them for 3 / 4 hours at least. The day after, rinse them well and mix them with the other ingredients. Taste to adjust. Leave the cream a whole night in the fridge before using it.
Get creative with the decoration and most of all …enjoy!
– 100gr buckwheat sourdough – not refreshed
– 100gr grated carrots
– 80gr hazelnut flour
– 20gr extra-fine brown rice flour
– 100gr organic sunflower oil – cold-pressed
– 100gr agave syrup
– 1 pinch of salt
– 2 big eggs – they need to be 100 gr together
– a handful of pecans
– a handful of raisins
– 1 coffee spoon of baking powder
– 1 coffee spoon of bicarbonate of soda
– 1 table spoon of apple vinegar
– 1 coffee spoon of cinnamon
– 1 coffee spoon of cardamon powder
For the cashew cream:
– 125 gr cashew nuts
– 70 gr almond milk
– 1 table spoon of agave syrup or honey
– a splash of lemon juice
– 1 pinch of salt