Gluten Free Carrot Cake with Tahini Glaze
a delicous, nutty cake based on recipe from Sabrina Ghayour's book, Persiana
Ingredients
Carrot Cake
- 3 large eggs
- 200 g caster sugar (reduce by about 50g) if you make the glaze
- 2 tsp vanilla extract
- 200 g ground almonds
- 100 g medium dessicated coconut
- 2 heaped tsp ground cinnamon
- 1 tsp salt
- 150 g butter, melted
- 1 tsp orange blossom water (optional)
- 2 large carrots, coarsley grated
- 100 g pistachios, roughly chopped
Tahini Glaze
- 100 g cream cheese, at room temperature
- 50 g tahini
- good pinch sea salt flakes
- squeeze lemon juice
- 150 g icing sugar (more for thicker glaze)
- dried rose petals to garnish
Instructions
- Preheat oven to 160 degrees C
- Line a 23cm cake tin with baking paper
- Beat the eggs, sugar and vanilla together in a large bowl
- Add the almonds, coconut, cinnamon and salt and give it a stir
- Add the melted butter and give a thorough mix
- Add the blossom water, carrots and pistachios and mix until evenly blended
- Spoon the batter into the cake tin and bake for an hour or until firm to the touch and a skewer inserted comes out clean
- Cool in the tin, preferably overnight
- Make the glaze by beating the cream cheese, tahini, salt and lemon juice
- Add the icing sugar until you have the desired consistency
- Garnish with the dried rose petals