carrot cake

Ingredients for vegan carrot cake

Amount for approx. 8 pie­ces of vegan car­rot cake:

• 2 tbsp ground flax seeds
• 1/3 cup water
• 250ml uns­weeten­ed almond milk
• 60 ml mel­ted Coco­nut oil
• 90g Coco­nut blos­som sugar
• 1 teas­poon vanil­la pow­der or non-alco­ho­lic vanil­la extract
• 125g glu­ten free oat flour (or ground glu­ten-free oats) 
• 140g brown rice flour (or ground brown rice) 
• 40g fine­ly chop­ped wal­nuts, more for serving
• 1 teas­poon bak­ing powder
• 1/2 tsp Bak­ing soda
• 2 Tea spoons ground cin­na­mon
• 1/4 tsp ground gin­ger
• 1/4 tsp ground car­da­mom
• 1/4 tsp Ground car­na­ti­ons
• 200 g gra­ted carrots
• 45g Rai­sins

Cas­hew glaze: 

• 125g raw cas­hew nuts, soa­ked in water for at least 2 hours
• 3 tbsp map­le sugar
• 40g Coco­nut milk
• 1 1/2 tbsp lemon juice

Preparation of the vegan carrot cake

Pre­heat the oven to 180°C. Line a brow­nie tin with bak­ing paper. 

In a medi­um bowl, whisk tog­e­ther the ground flax seeds and water then let sit for 5 minu­tes. After wai­ting, add the almond milk, coco­nut oil, coco­nut blos­som sugar and vanil­la and whisk evenly.

In a second bowl, add oat flour, brown rice flour, chop­ped wal­nuts, bak­ing pow­der, bak­ing soda, cin­na­mon, ground gin­ger, ground car­da­mom and ground cloves. Mix the­se dry ingre­di­ents well too. Now add the dry ingre­di­ents to the wet ingre­di­ents while stir­ring until a uni­form dough forms. Final­ly, stir in the gra­ted car­rots and rai­sins until even­ly distributed.

Pour the bat­ter into the pre­pared brow­nie pan and bake for 40–45 minu­tes, until the top is brown and a tooth­pick comes out clean. Allow to cool in the tin for 5 minu­tes, then remo­ve and let cool com­ple­te­ly on a wire rack.

To make the gla­ze, blend the soa­ked cas­hews (drain the water), map­le sugar, coco­nut milk and lemon juice in a high-speed blen­der until very smooth. If neces­sa­ry, add a litt­le water to mix bet­ter. Store in the ref­ri­ge­ra­tor until the cake has coo­led completely. 

When the cake has coo­led, spread the gla­ze even­ly over the cake and gar­nish with wal­nut pie­ces. Cut into squa­res and ser­ve immediately.

Bon appe­tit!

source