Oat Flour and Almond Carrot Cake with Cinnamon Cream Cheese Topping  

Sponsored by the Doves Farm

I’m super excited to be joining one of my all-time favourite brands ‘Doves Farm’ to celebrate the launch of their new organic speciality flour range.  I’ve been using Doves Farm organic flours for many years and I’m the biggest fan of their organic buckwheat and self-raising flour – all brilliant quality and I love their range and ethos.  

So, I was super excited to discover their new  Speciality Flour range these include; coconut flour, teff flour, chickpea, quinoa and brown rice – wow! 

 Today I’ve created a recipe using their wonderful oat flour which is high in fibre, wholegrain  and milled from 100% British oats.  It was perfect for making this oat flour and almond carrot cake with cinnamon cream cheese topping.  The result and moist and dense carrot & almond cake topped with a gorgeous cream cheese topping.  

I really hope you love this delicious and cake and try some of Doves Farm new range – I can’t recommend enough.  

There are so many ways to use oat flour but here’s a little more inspiration; 

  • Banana & date flapjacks
  • Perfect for most biscuits 
  • Banana bread
  • Savoury oat flour tart crusts  

A bit about Doves Farm; 

Established by Michael and Clare Marriage, Doves Farm Foods is an award-winning, British family-owned organic flour and food producer which is regarded as a pioneer in organic, ethical and sustainable farming and food production. Doves Farm Foods has been Soil Association certified since it was founded in 1978.   Doves Farm offers a range of leading organic premium flours, ancient grain flours and organic biscuits.   

With 20 different flours in the range, the Doves Farm brand not only offers organic flours that bring joy to traditional home baking, including plain white, plain wholemeal, bread flour and pasta flour, but has also led the way in introducing ancient grains back to the UK.

Their ancient grain flour range includes distinct flours such as Einkorn, Emmer, Spelt, Rye and KAMUT® Khorasan which offer bakers the chance to discover flavours, crumb textures and baking traditions of our past. Doves Farm also offers organic biscuits and hampers as part of its organic range. 

For this recipe I used – Doves Farm Organic Oat Flour 450g A delicious wholegrain flour milled from the finest organic British oats, for making cakes, biscuits, breads and pancakes. Gluten free, high in fibre and vegan.  

Product available from Ocado, Tesco and Waitrose and the Doves Farm website  www.dovesfarm.co.uk Facebook – @dovesfarmfoods, Instagram – @dovesfarm 

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  8-12 servings
  15 minutes preparation time
  1 hr cook time

Ingredients

  • 3 tbsp ground flaxseed meal (soaked in 75ml  water)
  • Doves Farm 75g oat flour
  • 50g ground almonds 
  • 1 tsp baking powder 
  • 1/2 tsp baking soda
  • Pinch sea salt
  • 1 tsp cinnamon powder
  • 1/4 tsp ground cloves 
  • 90g light brown sugar
  • 1/2 tsp allspice 
  • 50g walnuts
  • 150ml veg oil 
  • 1 tbsp vanilla extract
  • 225g grated carrots
  • 1 tbsp white vinegar
  • 2 tbsp natural yogurt 

Topping

  • 200g vegan cream cheese
  • 3 tbsp powdered white sugar
  • 1 tsp vanilla extract 
  • 1/2 tsp cinnamon 

Toppings

  • Crushed pistachio 

Directions

  1. Preheat the oven to 180 degrees C 
  2. Mix flax egg thoroughly, ground flax and water and leave sit for 5 mins
  3. In a large bowl mix dry ingredients, oat flour, ground almonds, baking powder, baking soda, spices, brown sugar and walnuts.
  4. In another large bowl, mix wet ingredients, veg oil, soaked flax egg, carrots, vinegar, and yogurt and mix really well.
  5. Mix the wet ingredients into the dry ingredients until well mixed
  6. Line an 8 inch springform tin with baking parchment on the bottom and also on the sides
  7. Bake 30 mins.
  8. Remove and leave to cool 
To make the topping;  
  1. Add the ingredients to a bowl and mix thoroughly until smooth and creamy. 
To serve;  
  1. Top the carrot cake with the cream cheese topping and crushed pistachios.
  2. Store in the fridge. 
 

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