Teff Carrot Cake
Adapted from New York Times
| Yield: 8- 10 servings | Time: 1 ½ hours |
Preheat oven to 350F. Grease two 9-inch cake pans with butter or non stick spray and line the bottom with a round of parchment paper.
Using a stand mixer fitted with a whisk attachment or electric beaters, whip the sugar, brown sugar and eggs until pale and thick, about 4 minutes. Ass the applesauce, carrots, coconut oil and lemon juice and mix well.
In a separate bowl, whisk together the teff flour, rice flour, oat flour, spiced, baking soda and salt. Add this dry mixture to the egg mixture using a rubber spatula to fold until just combined. Divide the batter evenly between prepared pans until a toothpick inserted into the cake comes out clean, about 35-40 minutes. Let cakes cool in pan for 10 minutes then invert them onto wire racks to cool completely.
Meanwhile make the frosting. In a stand mixer fitted with a paddle attachment beat the cream cheese and butter together on high until light and fluffy, about 3 minutes. Add the powdered sugar and lemon juice and mix until smooth and creamy.
To assemble the cake place one layer on a serving plate. Spread about half the frosting on the layer and then place another cake layer on top. Finish the cake by spreading cake with remaining frosting on top and around the edges. Serve.
1 cup granulated sugar
1 cup brown sugar
½ cup applesauce
1 pound carrots, peeled and grated
1 cup coconut oil, warmed to a liquid
1 lemon, juiced
1 ¼ cups teff flour
½ cup sweet rice flour
½ cup oat flour
2 teaspoons cinnamon
½ teaspoon nutmeg
2 teaspoons baking soda
½ teaspoon salt
8 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
3 cups powdered sugar
1 lemon, juiced