Winter days, I still love you.
Maybe the rain a bit less lately. But hè, it made me decide to spend my days off in the kitchen last week, so no complaining here🥧.
One of the things I made is this delicious carrot cake 😋.
Inspired by @jamieoliver because I remembered his carrot cake version is made with orange juice.
After failing twice in creating my own vegan recipe, the third cake turned out perfect.
I also added a bit more spices, raisins and cranberries to give the cake some extra flavour.
So much sweetness for you and your friends to share 💑. Enjoy!
1 tbsp ground flaxseed + 3 tbsp cold water
25 ml melted coconut oil
20 ml maple syrup
20 ml orange juice + zest of 1 orange
1 tbsp cinnamon
1 tsp vanilla
1 tsp baking powder
1/2 tsp ground ginger
pinch of nutmeg
pinch of salt
200g grated carrot + extra for decoration
40 ml almond milk
120g almond flour /buckwheat flour (or mix half half)
100g chopped walnuts
40g cranberries /raisins (or mix half half)
1 tsp baking soda
1 tsp apple vinegar
150g cashew nuts, soaked in boiled water for at least 10 minutes
60 ml water
3 tbsp plant based butter
1 lemon squeezed + lemon zest
3 tbsp maple syrup
pinch of salt
serves: +/- 9 persons
extra needed: oven, bowls, measuring cups & spoons, cutlery
Mix the flaxseeds with the water in a glass, set aside.
Preheat the oven to 180℃ .
Take a bowl and mix the apple sauce with the melted coconut oil, maple syrup, orange juice, orange zest, sugar, cinnamon, vanilla, baking powder, ground ginger, nutmeg and salt.
Add the flaxseeds and whisk to combine.
Add the grated carrot and stir. Add the almond milk and stir again.
Add the almond flour and buckwheat flour by sieving and stir until it becomes a well mixed batter.
Add the chopped walnuts, cranberries and raisins and mix on more time.
Lastly, add the baking soda to the mixture.
Pour the apple vinegar on top of the baking soda, it will start to foam (this helps to make the cake become more fluffy).
Whisk everything one last time.
Take a baking thin, butter with coconut oil, cooking spray or plant based butter.
Place a layer of baking paper on the bottom of the baking tin.
Pour the carrot cake mixture into the baking thin.
Place into the oven and bake for 45-55 minutes until deep golden brown.
You can also use a toothpick to check if the cake is done (inserted into the center, and when it comes out clean your cake is ready).
Take the cake out of the oven and let it cool down completely.
Meanwhile you can start with the frosting.
Take the cashew nuts without the (soaking) water and crush into a high speed blender.
Add the 60 ml water, butter, lemon, lemon zest, maple syrup and pinch of salt.
Mix until smooth, spoon into a cup and place into the fridge.
Let it cool down for at least one hour.
Once your cake and frosting cooled down, cut the cake into cubes.
Add the frosting and top off with shredded carrot and orange zest.
Store leftover in the fridge for 3-4 days.