Matcha Carrot Cake

In need of a dessert to take to your summer barbecues and dinner parties? This matcha carrot cake recipe is one that will be on repeat in my house all summer long. I learned the original carrot cake recipe from a chef at the villa where we hosted the retreats and this recipe is a crowd pleaser! As a chef, one of my favorite ways to get creative is finding new ways to combine ingredients. This matcha hazelnut carrot cake is one of my latest creations; mixing olive oil and matcha with crunchy hazelnuts for an exciting twist to elevate your classic carrot cake.

Ingredients
1 1/2 cup roasted unsalted hazelnuts, chopped
1 cup carrots, shredded
1 cup whole-wheat spelt flour
1 cup coconut sugar
1 cup water
2 tbsp Morning Ritual Matcha, sifted
1/3 cup olive oil
3 tsp of baking yeast
Pinch salt

Instructions
1. Preheat the oven to 350!
2. Place the nuts in the blender and chop them very thinly. Add 1/2 of the washed and peeled carrots and continue chopping.
3. Add oil, water, salt, matcha and coconut sugar, still in the blender: continuing to blend patiently, perhaps opening occasionally to clean the edges and send everything back to the blender blades. You should get a fairly smooth mixture.
4. In a large bowl, sift flour and baking yeast. Add the contents of the mixer to the bowl, mixing well with a whisk. Once solids and “liquids” are combined, line a cake pan with baking paper.
5. Pour the mixture into the mold and bake your carrot cake for 40 minutes or until the surface is golden brown and slightly cracked.

Today is the last day to shop the Spring Awakening sale! Don’t miss out on your chance to get 15% off Morning Ritual Matcha and Gua Shas! Ends tonight!

Easy and delicious! Enjoy!