Carrot Cake
I came across this recipe whilst in the USA over the festive period of 2023 and it was a big hit with family and friends, so I wanted to share it with you, especially as we will be celebrating ‘National Carrot Cake Day’ on 3rd February.
This is also a popular recipe as it is Gluten Free.
Serves 8 as a whole or loaf cake or makes 12 cupcakes
Ingredients
1 tbsp ground flax seeds mixed with 3 tbsp cold water, leave to one side
1/3 cup plant-based milk mixed with 1 tbsp apple cider vinegar, leave to one side
1/3 cup apple sauce, unsweetened
1/3 cup maple syrup or sweetener of choice
1 tbsp vanilla essence
2 medium carrots, washed, peeled and grated
1.5 cups gluten free self-raising (all purpose) flour
1 cup almond flour
2 tsp cinnamon powder
1/2 tsp nutmeg or mixed spice
2 tsp baking powder
1 tsp baking soda
Pinch of sea salt
Optional additions:
- 1 apple of choice, peeled and diced for crunch
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Method
Pre-heat oven to 170C/340F
Mix all the dry ingredients in a large mixing bowl
Mix all the wet ingredients in a mixing bowl including the milk, vinegar and carrots
Mix ALL ingredients together until combined well. If the mixture is too dry, add a little more milk to create a medium batter (not too thick, not too runny)
This makes one 9” layer or 12 cupcakes or loaf tin, so whatever you choose to make, grease the baking tin and bake in the oven for 30 minutes, or until cooked inside (test with a tooth pick so that when baking time is up, nothing sticks to the toothpick)!
Enjoy or serve with a cinnamon vanilla buttercream (recipe below) or with some plant-based cream or ice-cream for that extra special treat. To make a double layer celebration cake, simply double up the recipe.
CINNAMON VANILLA BUTTERCREAM
Simply whisk together 1 cup plant-based butter and 1.5 cups icing (powdered sugar) with 1 tsp cinnamon powder and 1 tsp vanilla essence until you get a smooth mixture, thick enough to spread over the cake or fill a piping bag to make nice decorations for your cupcakes
