<p>We are not different than most of the people we know. We love sweets, pastries, cookies, cakes, biscuits... A lot of times we love cakes that aren't too sweet. Carrots are growing wonderfully this year, we are barely managing to eat them. So why not add some to a cake and make it a bit special. We also added some mixed nuts and filled the cake with a beautiful, rich vanilla persimmon cream. Beautiful, not too sweet.</p>
Prepare the vanilla persimmon cream. Pour the milk into the saucepan. Add the vanilla bean. Set over a medium high heat, bring to a boil. Add the egg yolks and an egg to a large bowl. Add the sugar and whisk, until you get a pale color. Add the flour, pinch of sea salt and whisk again, until you get a thick, lovely texture without any lumps.
vanilla persimmon cream
Add one third of hot milk to the mix and whisk as fast as possible. Add the rest of the hot milk and whisk. Be careful not to get any lumps. When it's all nice and smooth, return all to the saucepan, lower the heat and cook for about 3 minutes. Whisk constantly so that the cream gets thicker. Set aside and stir in the butter. Peel the persimmon, remove the seeds and blend it to a puree, using a hand - held blender. Stir the persimmon puree to the hot cream. Reserve in the refrigerator until needed.
carrot cake with nuts
Pour the carrot juice to a small bowl, add the egg and coconut oil, mix well. Add the spelt flour and almond flour to a large bowl, also add the baking soda. Add the carrot juice mix to the flour mix and mix well. Roughly chop the mixed nuts and cranberries, add to the dough, stir well. Clean, peel and grate the carrots. Add to the dough and stir using a wooden spoon.
Preheat the oven to 170 °C / 340 °F. Line a baking tin with parchment paper. Spread half of the spelt carrot dough all over the baking tin. Pipe the vanilla persimmon cream all over the center lengthwise. Cover with the rest of the spelt carrot dough. Bake for 50 minutes. Serve with a dollop of creme fraiche.