Name: Rossella Di Palma
Class Year: FF 1999
Country of Residence: Italy

Why is this recipe great? What’s its backstory? 

I wanted to make a cute cake for a friend’s birthday: it had to be good looking, easy to make, unusual and easy to personalize. Its flat shape was ideal to place, on the top, a printed image of his dog.  At the party, people were originally suspicious about the cake ingredients, but everybody ended up enjoying it. This cake is grain free and gluten free.

I adapted a recipe I found in “Il Libro d’Oro del Cioccolato” which suggested 300 g of carrots and 150 of sugar.

Note: adding a bit of fresh ginger might be interesting.

Wilma Flinestone’s Chocolate Cake (and/or the Paleo Cake)

Serves:  At least 8 servings

Ingredients:

• Carrots 350 g
• Shredded coconut  150 g (+ a small extra to decorate the icing)
• Almonds 150 g
• Cane sugar 95 g
• 3 eggs
• 1 envelope of baking powder (16 g)
• For the icing:  high quality dark chocolate (at least 70% cocoa) 100 g

Instructions:

Wash the carrots and grind them. Put them aside and do the same with the almonds. Mix carrots and almonds thoroughly, then add coconut, eggs and baking powder in this order.

Pre-heat the oven (180° C – 350° F) and place the mixture in a baking tin (diameter at least 24 cms). Bake for 40 minutes and let it cool down. When the cake has reached room temperature, prepare the icing melting the chocolate (bain-marie, or microwave at a very low setting). Sprinkle some coconut flour on the top to decorate.

Source:

Adapted from “I grandi libri degli ingredienti – Cioccolato”