Why not try some of the season’s fresh, local carrots and pumpkins to bake this moist, delicious and healthy cake with cream cheese frosting, decorated with candied pumpkin and pumpkin seeds. You won’t regret it.
Time: 1 hour and 20 minutes
6 organic linseed eggs
4,5 tablespoons tagatose
4,5 tablespoons coconut flour
4,5 tablespoons almond flour
1 tablespoon husk fiber
2 teaspoons baking powder
1 pinch of salt
3 tablespoons melted butter
1 tablespoon cinnamon
6 oz. (170g) pumpkin, coarsely grated
6 oz. (170g) carrot, coarsely grated
Preheat the oven to 320°F (160° C). In a bowl, beat the eggs with tagatose until fluffy. Add the rest of the ingredients and stir until the batter is smooth. Pour the batter in a greased square 7 x 7 inch (18 X 18 cm) cake tin and bake for 30 minutes. Let the cake cool completely before frosting.
7 oz. (200 g) cream cheese
1 tablespoon tagatose
1 teaspoon lemon juice
Stir the cream cheese smooth with tagatose and lemon juice.
Warm up tagatose over medium heat in a pan until melted. Add pumpkinseeds and pumpkin strips and let it cook for about a minute before adding butter. When the pumpkin is cooked half way through, turn it and cook on the other side. When it is cooked through, remove the pumpkin from the pan and add cinnamon and salt to the pumpkin seeds. When the tagatose look like caramel, pour it onto a parchment paper to cool.
Spread the frosting on top of the cake and decorate with strips of pumpkin and pumpkin seeds. Cut the cake into 16 pieces. If you think it is difficult to cut the cake without destroying the decoration, you can use a small scissor to cut the pumpkin where you are going to cut the cake.
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