Table of Contents
Instructions Preheat oven to 350 °F. Add carrots, raisins, cashews, pistachios and ghee into a bowl. Mix well. In another bowl, add almond flour, baking soda and cardamom and stir until well combined. Add the carrot mixture to the bowl and combine well – then mix in the honey and eggs.
Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended. Incorporate sifted flour mix bit-by-bit and stir until just combined. Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
Preheat oven to 350 °F. Add carrots, raisins, cashews, pistachios and ghee into a bowl. Mix well. In another bowl, add almond flour, baking soda and cardamom and stir until well combined. Add the carrot mixture to the bowl and combine well – then mix in the honey and eggs.
The Most Unique: Cook’s Illustrated Carrot Layer Cake This cake is a four-layered rectangular cake that gets coated in chopped nuts. Although it was a bit of a project to make, it was totally worth the effort. The cake was light and fluffy and perfectly moist.
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