After trying to force feed myself bacon or eggs or quiche for breakfast for two weeks and not enjoying it at all i decided to go back to what works for me in the morning, something semisweet. Looking for a breakfast that is delicious and not full of fake sugar, bad fats, gluten, etc is difficult, so i decided to try and alter an existing recipe. Here is the link to the original recipe. I made a half batch in case it was horrible, but it was delicious so I'm making it again. Also i'm not very specific on a lot of ingredients when i bake, so a lot of things are estimates.
Ingredients
75g raisins or sultanas
enough Cachaca to cover them (or rum)
6 cloves
50-75g regular flour
10-15g of almond flour
60g of rice flour
total ~150g of flour
1 tsp baking powder
~1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
60ml liquid coconut oil
30g unsalted butter
100g raw sugar
45g brown sugar (bastardsuiker)
2 eggs
90 ml karnemelk (sour milk or buttermilk)
~350 ml grated carrot
In convection oven or microwave put raisins in ceramic bowl, cover with cachaca, add cloves. Heat on high and leave in for alcohol to steep into raisins.
Oil baking pans (i used coconut oil as an experiment but i wont be doing it again. i'm going back to butter. i couldnt get my cake out of the pan).
Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg; set aside.
Heat coconut oil and butter together until melted. In small bowl, whisk eggs and sugars together until frothy. Whisk in karnemelk and oils until combined. add carrots. combine with dry ingredients until no dry bits remain. add steeped raisins last, stir until just combined. pour into prepared pans.
bake for 30-45 mins at 180-200C, or until toothpick comes out clean.
Frosting:
1 tub cream cheese
spoonful coconut oil
1 tablespoon confectioner sugar
spoonful honey
remaining cachaca from raisins
whisk all ingredients until soft and spreadable (note to self - make sure coconut oil is melted and not hard)
put cake in fridge to cool. spread thin layer frosting over it, place back in fridge. when first layer is hard, spread remaining frosting over cake. place back in fridge until frosting is hard.
Enjoy!
