Sometimes when things like this cake happens I just want to throw my hands up in the air and open a restaurant. I mean, this cake is so delicious, I could make a career out of it. Maybe not on its own, but the point is: this cake will blow your brains out.

It’s simple, healthy, packed with carrots and spices. Aaaaaaand best of all, ground cherries. Mmmmmm. Ground cherries. Saved and frozen from last summer’s late harvest. Thank you past Bee! Thank you Field Good Farms!

You can still make this carrot cake without the ground cherries but it’ll probably need a little something more. Like a pineapple bottom-slime-layer (whatever you want to call it). Or even apple. Maybe blueberries? Or maybe even skip the fruit-slime and go all out with icing. Your choice!

This recipe is not mine (I added ground cherries and substituted some things). I stole it from Sophie Mackenzie, who is a phenomenal Canadian food blogger. I love love love everything Wholehearted Eats, which is her blog. You can click here for the original recipe, if you want.

INGREDIENTS

3-4 cups of ground cherries

2 1/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cardamom
1/8 tsp. ground nutmeg
3/4 tsp. sea salt

1/2 cup unsweetened apple sauce
1/2 cup coconut sugar
1/4 cup maple syrup
1 cup non-dairy milk
1/3 cup melted coconut oil
1 1/2 cups finely grated carrot
Zest of 1 orange
1/2 cup chopped pecans

  • Oven at 350 degrees Fahrenheit. Line a square pan with parchment paper.
  • Throw half of the ground cherries (or any fruit!) in a saucepan and bring to a boil until reduced to half the amount. 
  • Meanwhile grate your carrots and chop your pecans. Check on the cherries – when they’re ready, take a potato masher and squish them into a purée. Add the rest of the ground cherries and bring to a boil. Let the purée reduce to half the amount again.
  • Mix all dry ingredients together thouroughfully.
  • Mix all wet ingredients (including orange zest) in a separate bowl. Add to the dry mix, but do not overstir. 
  • Fold in carrots and pecans. 
  • Pour your ground cherry or fruit mixture to the bottom of your prepared baking square and spread it evenly.
  • Pour the cake batter on top. Spread it evenly. 
  • Bake for 45 minutes, or until a tooth pick comes out clean.

* I like to eat it in a bowl with some non-dairy milk, but it can be totally dressed up with some coconut whipped cream like Sophie does in her version of the recipe.

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