Carrot Cake Pudding with Ginger Syrup

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My oldest son plays the piano. He is not just a pianist, but a wonderful pianist, possibly one of the best of the younger generation in the Netherlands and tomorrow he is presenting his first cd, which of course is a festive occasion for our whole family. In the spirit of this festive occasion part of our family decided to spend some time in the kitchen, of course! My munchkin Anna and I decided to do some baking and Cyrille(husband) made a fantastic mushroom risotto for dinner. I will concentrate on my contribution since Anna baked amazing chocolate chip cookies from a Mooswood dessert cookbook and Cyrille doesn’t ever measure any ingredient so it is practically impossible to reproduce anything he makes and share it on a blog.

My cake came about as a result of my desire to create a carrot cake which would focus on the intensity and yumminess of the carrots rather than on the cakekiness of the cake, if you get what I am saying! One of the things I like about carrot cake is its moist comforting quality, which I wanted to emphasize by making my dessert more like a pudding than a cake; I don’t mean a cake that failed as a cake and resigned to being a pudding(we’ve all had some of those), but an elegant mixture of the two, cake and pudding.

At the moment I am also a bit taken by the wheat controversy and the possible negative effects that many seem to attribute to it(just read the book Wheat Belly and I am trying to process the information in it). So I was inspired to make a cake without wheat and with as little flour as possible, for which I think carrots lend themselves quite well. Besides the the fact that I didn’t use much flour(one cup of spelt) the other unusual things in this cake/pudding is the use of corn flour, coconut milk and thickly grated carrot as opposed to finely grated. But the funniest thing of all is that when I was making this dessert I forgot to add a sweetener to the batter, which I realized when the cake was already in the oven. At that point I decided to solve the problem with a ginger syrup which would go on the cake after it came out of the oven, this worked out great, in fact it seems like the perfect way to sweeten this dessert. Everyone at home loved the result including guests who are not used to putting up with my experiments, so I am confident that you will love it too!

Carrot Cake Pudding with Ginger Syrup

3 cups medium grated carrots
2 grated apples
1 1/4 cups ground almonds
1/2 cup corn flour
1 cup spelt flour
1/2 cup light olive oil
1 cup coconut milk
the juice of one orange
the peel of one orange
1/2 cup water
1 tsp salt
2 tbs flaxseeds
1 tbs chia seeds
a handful of raisins
2 tbs. baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp cardamon
1/2 tsp clove powder

-put the grated carrots and grated apples in a large bowl
-in another bowl mix all the dry ingredients
-in a third bowl mix all the wet ingredients
-mix the wet ingredients with the grated ingredients and add the dry ingredients, mix well
-prepare a cake pan covering the bottom with wax paper and greasing the sides with oil
-pour the batter in the cake pan and bake at 180* C for about 30 minutes
-pour the ginger syrup evenly on top of the cake before taking it out of the cake pan and whilenit is still hot
-let the cake cool off a bit without cutting

Ginger Syrup

slices of fresh ginger(about 2 tablespoons)
1 cup rice syrup

-put everything in a pan and cook it for about 10 minutes until the ginger flavour is absorbed in the rice syrup
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