Polenta Carrot Cake with Almonds

Prep 25 min·Cook 45 min·Total 70 min·12 slices·VEGETARIAN·350 kcal

Polenta carrot cake with lemon glaze, a slice being lifted out with a cake server

Ingredients

For the cake

200 gr (7 oz.) fine polenta
100 gr (3.5 oz.) flour
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt
2 tsp cinnamon
4 eggs
150 gr (5.3 oz.) brown sugar
125 ml (1/2 cup) vegetable oil (e.g. melted coconut oil or canola oil)
125 ml (1/2 cup) plain yogurt
200 gr (7 oz.) carrots (finely grated)
100 gr (3.5 oz.) ground almonds
1 tsp vanilla extract

For the lemon glaze and decoration

100 gr (3.5 oz.) icing sugar
2 to 3 Tbsp lemon juice
1 carrot (for the carrot roses, shaved into ribbons with a peeler)
2 Tbsp flaked almonds
mint (a few leaves, optional)

Equipment: 24 cm (9.5 inch) springform pan or loaf pan, 2 large bowls, Hand mixer or whisk, Grater for the carrots, Vegetable peeler for the carrot roses, Cooling rack

Instructions

Prepare

1.Preheat the oven to 180 °C (350 °F) top and bottom heat. Grease the pan and dust it with flour.
2.Wash, peel and finely grate the carrots.

Batter

1.In a large bowl mix the polenta, flour, baking powder, baking soda, salt and cinnamon.
2.In the second bowl beat the eggs with the brown sugar using the hand mixer until pale and creamy.
3.Add the oil and yogurt to the egg mixture and stir until combined.
4.Stir in the grated carrots, ground almonds and vanilla.
5.Add the dry ingredients to the wet mixture and fold them in with a spatula until you have an even batter.

Bake

1.Pour the batter into the prepared pan and smooth the top.
2.Bake in the preheated oven for 40 to 45 minutes, until a wooden skewer comes out clean.
3.Let the cake rest in the pan for 10 minutes, then turn it out onto a cooling rack and let it cool completely.

Glaze and decoration

1.Stir the icing sugar with enough lemon juice to make a thick glaze and spread it over the cold cake.
2.Roll the carrot ribbons into small roses and set them on the still-wet glaze together with the flaked almonds and mint. Let it set, then slice.

Notes

Tip from my kitchen: I grate the carrots on the fine side of the grater, coarse shreds stay noticeable as threads in the batter. If you use coconut oil, melt it first and let it cool to lukewarm, cold oil makes the batter clump. The carrot roses are easier than they look: roll a peeler ribbon up loosely, the start a little tighter, and press it cut edge down into the wet glaze. Without decoration the cake is in the oven after 20 minutes of work, with decoration you need a good 10 minutes more. And really let it cool completely, on a warm cake the glaze simply runs off.

Nutrition per serving: 350 kcal · 6 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook