Ingredients

300g raw hazelnuts (or 2 heaped cups)
1/2 cup organic sunflower seeds
1/2 cup organic pumpkin seeds
1 cup grated carrot, packed
2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/3 cup melted butter (75g)
4 eggs
2 Tbs Sweetnz monk fruit extract
1/2 teaspoon fine salt
1/2 teaspoon cinnamon powder
1/3 teaspoon ground cardamom
1/4 teaspoon ginger powder
1/4 teaspoon ground nutmeg
Whipped cream icing:
300 ml chilled cream
4 Tbs Sweetnz Icing sweetener
1/2 teaspoon gelatine powder
30 ml water
1 teaspoon vanilla extract
To garnish:
grated carrot
hazelnuts
chopped organic sunflower seeds
chopped, organic pumpkin seeds
Additionally: 2 x sandwich tins, greased with oil (I use canola cooking spray) and dusted with flour

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Method:

 1. Preheat the oven up to 180C.

2. To make hazelnut flour place the hazelnuts in a food processor and pulse nuts until fine crumbs. Don't over process it, otherwise you will get nut butter. Sieve the flour using your largest mesh strainer. Then pulse the larger bits that are left in your sieve again. You will get 3,5 cups of hazelnut flour.

3. Place the sunflower and pumpkin seeds in the food processor and pulse a few times until coarse crumbs. 

4. Combine the eggs, monk fruit sweetener and melted butter (slightly chilled) in a bowl and beat together using an electric mixer. In another bowl mix together hazelnut flour, pulsed seeds, baking powder, baking soda, salt and spices. Mix in the carrots. Combine dry mix with wet mix together to just combine.

5. Divide the mixture between two prepared cake tins. Bake in the middle of the oven for 20-25 minutes or until golden, risen and the middle bounces back when lightly pressed. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely.

6. Whipped cream icingPour the water into a small saucepan. Sprinkle the gelatine evenly over its surface. Over low heat, constantly stir the water until it begins to steam and the gelatine becomes clear and fully dissolved. Do not simmer. Add sweetener and stir briefly. Set aside.

7. Using an electric mixer, beat the cream just until the soft peaks begin to form. Add the gelatine mix. Stop beating the cream when it is whipped beautifully, and before it becomes butter. Add vanilla extract and gently mix in using a whisk. It’s best to use stabilised whipped cream frosting /right away.

8. When the cakes are completely cool, place the 1st cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer. Spread remaining frosting all over the top. Decorate the cake with grated carrot, seeds and hazelnuts. Cover with a cake dome and refrigerate. Serve the cake cold or at room temperature. Store in the refrigerator for up to three days. Enjoy!

-Recipe by Leno Regush