Recipes

Whisk the egg in a bowl for around 2 minutes till frothy.

Add milk, sugar, and vanilla. Whisk again.

In a separate bowl sieve in the wheat flour, cocoa powder, and salt. Mix, and add into the egg mixture.

Mix well. Set the batter aside, to settle, for 10 minutes before cooking.

Heat a lightly oiled frying pan. Pour about a ladle of batter onto the pan. Brown on both sides. Top the pancake with fresh fruits or chocolate chips when in the pan (optional). Serve hot.

Preheat oven to 350 degrees F. Line with parchment and grease a 9-inch round cake pan.

In a small bowl, combine the flours, baking powder and soda, sea salt, and spices.

In a large bowl, vigorously whisk eggs and sugar for 30 seconds. Add grated carrots, zest, and vanilla. Switching to a silicone spatula, fold in half the flour, all of the olive oil, and then the remaining flour. Mix just until everything is well combined.

Scrape into prepared cake pan, bang pan on the counter three times, and slide into oven. Set a timer for 45 minutes. Check cake by inserting a toothpick into the center – it should come out with just a few crumbs attached. Cook cake for a total of 45 – 55 minutes, or until center is cooked through and cake is golden brown.

Cool 20 minutes, then flip on a wire rack to cool completely.

To make the glace , either with a hand mixer or a stand mixer fitted with the paddle attachment, beat cream cheese and icing sugar on medium speed until light and fluffy. Set frosting in the fridge to chill.

To serve, spoon icing onto the cake and use an offset spatula to smooth frosting right up to the edges. Top with garnishes, slice, and serve.

Note: Garnishes, especially the carrot ribbons, can get in the way during slicing, so remove before you cut into the cake.