Happy Birthday, Amelia!
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
3099 kcal
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Course
Cake
Happy Birthday, Amelia!
Description
This cake uses garbanzo (chickpea) flour as its base, combined with baking soda, shredded carrots, almond butter, honey, olive oil, eggs, and water to create a batter that yields a moist yet structured carrot cake. The batter is baked in a silicone bone mold or a 7-inch round pan until a skewer cleanly comes out, indicating doneness. Using garbanzo flour adds a subtle nuttiness and protein to the cake, while almond butter enhances the richness without dairy.
The frosting consists simply of room temperature cream cheese and honey beaten together until light and fluffy, providing a sweet and tangy topping that pairs well with the earthy and slightly sweet cake. The cake can be served as a celebratory dessert, especially for those looking for a nut-flavored, dense cake option with a lighter frosting alternative to heavier frostings.
The recipe works well with silicone molds that do not require greasing or traditional cake pans that should be greased and floured to avoid sticking. The creamy frosting is spread on after the cake cools completely, offering a smooth finish suitable for a birthday presentation.
Ingredients
Cake:
- 2 cups garbanzo flour
- 1 teaspoon baking soda
- 1 cup carrot shredded
- 1/2 cup almond butter
- 2 tablespoons honey
- 3 tablespoons olive oil
- 2 egg large
- 1/2 cup water
Frosting:
- 8 ounces cream cheese room temperature
- 2 tablespoon honey
Instructions
- Preheat the oven to 350 degrees F. I used this silicone bone mold from Amazon and didn't bother greasing it. Alternatively, you can use a 7-inch round cake pan; but it'd advise buttering it and then coating it in flour.
- In a large bowl, mix together the garbanzo flour and baking soda. Add the shredded carrots, almond butter, honey, olive oil, eggs and water.
- Spoon the batter into the cake pan and smooth out the top with the back of a spoon. Transfer to the oven to bake for 25-30 minutes, and until a skewer inserted into the center comes out clean. Turn the cake out onto a wire rack to cool completely.
- To make the frosting, add the cream cheese and honey to a medium bowl. Using a hand-mixer, whisk the two together until light and fluffy, about 2 minutes.
- Spoon the frosting onto the cake's top and smooth it out using a butter knife or offset spatula. Happy Birthday!
Notes
- Use a silicone mold that does not require greasing, or grease and flour a traditional cake pan to prevent sticking.
- Ensure the cake cools completely before applying the cream cheese and honey frosting for easier spreading.
- The simple frosting combines cream cheese and honey for a light, naturally sweet finish.
- This recipe yields a moist and nutty carrot cake suitable for birthday celebrations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3099 kcal
% Daily Value*
| Calories | 3099kcal | 155% |
| Carbohydrates | 241g | 80% |
| Protein | 94g | 188% |
| Fat | 205g | 315% |
| Saturated Fat | 56g | 280% |
| Cholesterol | 249mg | 83% |
| Sodium | 1995mg | 83% |
| Potassium | 3278mg | 70% |
| Fiber | 39g | 156% |
| Sugar | 108g | 216% |
| Vitamin A | 3144IU | 63% |
| Calcium | 764mg | 76% |
| Iron | 17mg | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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