Luscious Carrot Cake

.. That’s right, I’m going to use the word luscious. Because I am so delighted to have finally created a moist, spongey, vegan, gluten-free cake!

Luscious, I tell you.

So without further ado.

First step. Simmer for 5-10 minutes:
3 C Carrots
½ C orange juice
1/2 cup chopped dried fruit
1 tsp. cinnamon
¼ teaspoon nutmeg/all spice
4 cloves, crushed
Pinch Celtic sea salt
1/2 cup-ish of water

Take off heat and mix through:
½ C rice malt syrup
1 tsp. bicarb soda
1 tbsp. arrowroot powder & 1 mashed banana
1/2 cup canola oil
(Optional: ½ C walnuts or pecans, toasted)

Fold through 2 C buckwheat flour

Bake for 40-45 minutes at 200 °C, or until bouncy and knife comes out clean.

Frosting. Blend together:
1 tub Kingsland/Tofutti soy cream cheese
1 tbsp. lemon juice
½-¾ C rice/maple syrup
Pinch Celtic sea salt

Refrigerate frosting to thicken, ice once cake is cooled.

Devour.

Here, the juice of two fresh oranges made half a cup, and for dried fruit I used dates. For the frosting plain tofu also works. This amount of lemon results in quite a tangy icing, adjust according. It is also lovely with coconut frosting, like that found here

I used banana as egg-replacer which made a lovely texture but changed the taste slightly. I have also made it with half a banana, a Tbsp of arrowroot powder, and a couple of tablespoons of chia seeds which adds a little texture and crunch.

Plenty of egg alternatives exist here: http://vegweb.com/index.php?PHPSESSID=d65d6b49c858f3c477e5c730419aff1f&topic=7678.0

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One thought on “Luscious Carrot Cake

  1. Pingback: Delicious Cake Recipes

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