Healthy Carrot Cake. Zdravý mrkvový koláčik.

This is exactly that cake that I bake for me and my family in November. Why in November? Becauce we celebrate my nameday with a nice slice of this amazing carrot cake. Carrot cake, where you can actually taste the amazing flavour of carrots, the wholesome taste of nutty spelt flour and the crunch you get from walnut pieces in every bite you have.
Nameday is something pretty special we celebrate in Slovakia. It´s a day, where everyone who´s name is in calendar for that particular day simply celebrates. So put it in another words, it´s another sneaky way how we get some more sweets, chocolates, flowers, fruit and nuts from the ones, who care about us.  And I personally love it. I celebrate my ´nameday´ on the 25th of November, and it is beautiful. Such a beautiful time of a year, when everything around us freezes and we can feel how the winter embraces the whole nature by its power.

And as I said earlier, it wouldn´t be so special without a proper carrot cake on our table.
So this year, I made sure that the carrot cake would be a showstopper, which nourishes you from inspide out. Sweetness from the carrots, crunchines from the walnuts, warm feeling from  spices such as cinnamon and ginger and wholesomeness in every single bite. And, I think I got it right. Just to be sure that I wasn´t missing on anything that sits on that cake heavenly like a cloud, I spooned some ricotta with maple syrup on top. You´ve got it right there. Everything you need from a cake to be. And even more!

I´ve used some almond flour for this recipe, which nourishes the body. ALmonds are amazing source of protein and good fats, that´s inside of them. They are amazin in baking, because they keep your cake moist and light, even after a few days after baking.

I also used spelt flour, which has got a better nutritional value than wheat flour. It´s got more fibre and all the goodnes from grains is not removed (as it is when buying wheat flour). Also, it contains much less gluten soit might be suitable for those who are avoiding gluten, it is easier for our body to metabolise it. Oh, and the nutty taste of spelt flour is just priceless! :)

As a sweetener, I used pure maple syrup here. Try to get hold of 100% pure maple syrup, cause it´s quite common to find blends of maple syrup and ingredients you wouldn´t believe them put into the bottles, so it is worth buying a good wuality maple sirup. It is a natural sweetener full of minerals, for example zinc. The caramely-like flavour reminds me of eating a big pile of pancakes drizzled generously with maple syrup, every Saturday when I live in America. Oh, memories! :)
So, after all, you can bake your cake and eat it too, there is no guilt in this cake, whatsoever.

Healthy Carrot Cake

2 large carrots (or 3 medium), shredded into very fine pieces
1 1/2 cup almond meal
1 cup spelt flour
80 g good quality butter, melted
4 tbs maple syrup (or honey)
3 eggs, (organic if possible-there really is a difference)
2 tsp ground cinnamon
2 tsp vanilla extract
1/2 tsp ground ginger
1/3 tsp freshly ground nutmeg
2 tsp baking powder without phosphates (or alternatively  tbs freshly squeezed lemon juice+1/2 tsp soda bicarbonate)
1 handful of walnuts, chopped

Mix together almond meal, spelt flour, cinnamon, ginger, nutmeg, vanilla extract, soda bicarbonate (if using). Add eggs, melted butter, maple syrup, lemon juice(if using). Mix gently and add in shredded carrots (with all its juices) and chopped walnuts.
Pour the dough into a round pan (greased and lined with baking paper).
Bake at 180°C for about 30-40 minutes. Taste the cake after 30 minutes with a wooden skewer – when you pierce the cake with your skewer you want it to be a bit sticky, not clean completely.
Cool in a tin. Whipped lightly some ricotta with maple syrup in a bowl and spread nicely on top of a cake. Enjoy each and every bite.

 

—–

Toto je presne ten Pan Kolac, ktory kazdy rok peciem pre mna a svoju rodinu kazdy November. Preco november? Pretoze sa to u nas stalo tradiciou, ze vzdy ked je Katariny, tak navsteve vzdy ponukame tento uzasny kolac, ktory chuti po mrkve, po orieskovej chuti spaldovej muky a po uzasnych vlasakoch, ktore kolaciku dodavaju chrumkavost.

Meniny, to je nieco naozaj specialne, co neoslavuje vela krajin. Ale my sme jedna z tych mala, ktora si nieco take vymyslela, aby sme mali dalsi dovod obdarovat sa kvetmi, sladkostami (zdravymi!), ovocim a krasnymi kvetmi. Takze mame dalsi dovod na radost :) A ja osobne to naozaj zboznujem. Mam rada oslavovanie menin 25teho Novembra, ked je Katarina na lade (alebo blate?!), vsetko navokol krasne mrzne a pani zima oslavuje.
A ako som spominala pre chvilkou, moje meniny by u nas neboli tymi pravymi orechovymi bez poriadneho mrkvoveho kolaca na stole.

Takze tento rok som sa uistila, ze mrkvovy kolac, ktory upeciem tento rok, bude absolutny vitaz, ktory bude vyzivny, sladucky po mrkve, chrumkavy po starych dobrych vlasakoch, a ktory bude vonat po tych najuzasnejsich koreninach ako je skorica a zazvor, mozno aj trosku muskatoveho oriesku. A myslim, ze som to naozaj zvladla. Vymslela som kolac, ktory to ma v sebe vsetko. A aby som nezabudla na ten uzasne jemny oblacik polevy co sedi na vrchu kazdeho skveleho mrkvoveho kolaca, uistila som sa, ze to mu tiez nechyba. Jemne vyslahana ricotta ochutena javorovym sirupom je tou ceresnickou na torte. Takze nech sa paci, ponukam vam vsetko co ocakavate od toho najlepsieho mrkvoveho kolacika. A mozno aj viac!

V recepte som pouzila mlete mandle, pretoze kolac obohatia po vyzivovej stranke – mandle su uzasne pre svoje mnozstvo proteinov a zdravych tukov, ktore v sebe skyrvaju. Taktiez dodavaju kolacu vlhkost a jemnost, co sa nam v tomto pripade naozaj hodi. Kolacik je jemny, vlacny a aj po par dnoch chuti vyborne.

Pouzila som tu aj spaldovu muku, ktora ma v sebe viac vyzivovej hodnoty, pretoze z nej nie je ´vybrate´ vsetko to dobre ako v normalnej bielej muke; taktiez obsahuje vacsie mnozstvo vlakniny ako biela muka, obsahuje malo lepku, takze niektori cieliatici ju mozu bez problemov tolerovat, a ta jej skvela orieskova chut je na nezaplatenie! :)
Na osladenie som pouzila javorovy sirup (100%, niekedy najdete na obale ingrediencie, ktore by ste naozaj necakali, takze sa oplati investovat;), ktory je cisto prirodny produkt plny mineralov, napriklad zinku. Ta jemna karamelova chut mi pripomina jedenie americkych lievancov, ktore boli na sebe poukladane do vysky a cele preliate javorovym sirupom :)
Takze, naozaj si mozte upiect svoj kolac a aj si ho dat, na tomto si nie je co vycitat! :)

Zdravý mrkvový koláčik

2 velke mrkvy (alebo 3 mensie), postruhane najemno
1 1/2 salky mandlovej mucky
1 salka spaldovej muky
80 g masla dobrej kvality, roztopeneho
4 lyzice javoroveho sirupu (alebo medu)
3 vajicka, stastne a bio ak je to mozne
2 lyzicky mletej skorice
2 lyzicky vanilkoveho extraktu
1/2 lyzicky mleteho zazvoru
1/3 lyzicky cerstvo nastruhaneho muskatoveho oriesku
2 lyzicky prasku do peciva bez fosfatov (alebo 1 lyzica cerstvej citronovej stavy+1/2 lyzicka sody bikarbony)
hrst vlasakov, posekane na mensie kusky

V mise si spolu zmiesame mandlovu mucku, spladovu muku, skoricu, zazvor, muskatovy oriesok, vanilkovy extrakt a sodu(ak pouzivame). Primiesame vajicka, javorovy sirup, roztopene maslo, citronovu stavu. Cesto premiesame a jemne don vmiesame postruhanu mrkvu a posekane vlasaky.
Cesto vylejeme do okruhlej formy, ktoru sme si vylozili papierom na pecenie. Peceiem v predhriatej rure na 180°C, 30-40 minut, dozlatova. Po 30 minutach kolacik otestujeme sparatkovym testom – kolac je dopeceny ak je sparatko trosku vlhke (nechcete predsa, aby ste skoncili s vyschnutym mrkvovym kolacom! :)
Hotovy kolac nechajte vychladnut vo forme. Jemne spolu vymiesajte ricottu (alebo jemny tvaroh) s javorovym sirupom do jemne peny. Krasne touto plnkou ozdobte kolacik. A potom si uz len vychutnajte kusok po kusku, zasluzite si to! :)

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