Firstly, I can’t remember the original author of this cake. I can’t seem to find it online either. Please let me know if this is your cake!
I actually undercooked this, as I’m often a really poor baker. And my partner and I wanted to duck out before someone came to the house, so I
definitely probably took the cake out too soon. But that’s OK as it still tasted nice, and the cake itself wasn’t going to do much in the way of rising. As the cake won’t rise a lot, you can use any gluten free flour (within reason, ie don’t use coconut, but think of millet, spelt, buckwheat etc). The pistachio flavour is very mild, and so I added heaps to the icing on top as well. Because pistachios are delicious.
Please note that this recipe uses grams and so I just ended up weighing everything. Sorry for being lazy and not converting to cups for you.
2 tsp baking powder
60g pistachio meal
100mL mylk, warmed
200g carrot, grated (about 4 small)
½ tsp cardamom grounds
2 oranges, zested (optional)
2 TB flaxmeal
1. Preheat the oven to 180°C and prepare a 20cm cake tin.
2. In a large bowl, combine the mylk and flaxmeal.
Let it sit for a few minutes, before whisking through the applesauce, cardamom and zest.
Add a little salt if you like.
3. Stir through the carrots, then finish with the flour and baking powder.
Fold the pistachios through last.
4. Bake for 60 minutes – this was the original guide, however I would say it’s closer to
90 minutes. But this was while baking two cakes at once!
5. Let the cake cool 10 minutes in the tin, before turning out to cool completely on a wire rack.
I used a regular icing sugar and butter mix for the icing.