Looking for a twist on traditional gingerbread? Try our recipe for carrot gingerbread with ginger, and nuts!
Ingredients
Gingerbread:
- 1 teaspoon cinnamon
- 1 fresh ginger root
- 2 eggs
- 1/2 teaspoon ground turmeric
- 250 g carrots
- 100 g rye flour
- 100 ml sunflower oil
- 1 orange
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch of salt
- 3 tablespoons dried cranberries
- 200 g xylitol
- 50 g chia seeds
- 50 g pecans
- 1 pinch ground cardamom
Frosting:
- 100 g dark chocolate
- 4 tablespoons peanut butter
- 80 ml heavy cream (30%)
Decoration:
- 50 g hazelnuts
- 4 tablespoons pumpkin seeds
- 20 g pistachios
- 2 tablespoons maple syrup
- 30 g pecans
Preparation
Step 1: Combine Gingerbread Ingredients Soak cranberries in hot water and set aside to swell. Beat eggs with xylitol. Gradually add oil while stirring constantly. Grind chia seeds in a grinder. In a separate bowl, sift together dry ingredients (flour, spices, baking soda, baking powder, and salt). Mix in ground chia seeds. Gradually combine dry ingredients with egg mixture, stirring constantly.
Step 2: Add Carrots, Ginger, and Nuts Grate carrots and ginger using a fine grater – add to the dough, gently stirring. Crush pecans in a mortar. Pour in orange juice. Add cranberries and pecans – mix everything together.
Step 3: Bake the Gingerbread Pour the batter into a baking dish lined with parchment paper. Place in an oven preheated to 160°C and bake for about 70-80 minutes. Check with a toothpick to see if the cake is baked in the middle.
Step 4: Prepare the Frosting Heat cream in a saucepan, melt chocolate and peanut butter in it.
Step 5: Decorate the Cake Bake hazelnuts on a baking sheet, then remove the skins. Toast pumpkin seeds in a dry pan. Once the cake has cooled, decorate it with frosting, hazelnuts, pecans, pumpkin seeds, and crushed pistachios. Drizzle with a little maple syrup.
