BAKING
My entire family said this one the best cake I have ever made, sooo safe to say its a crowd pleaser. I doubled the recipe purely for aesthetics if were being honest, by the recipe below is one serving and can be divided between whichever sized baking pans you wish (as specified below).
I'm currently in the phase of trying to master no egg baking.
It's a whole other ball game, I'm getting use to and trying to master.
Flaxmeal eggs are nothing to be afraid of!! Despite sounding like entirely unappealing and hazardous. They thicken up pretty quickly once you add them to water. Doing it first, by the time you have all your ingredients out and dry ingredients ready it's ready to go.
Usually when I'm baking, I'm a one bowl wonder. The recipe will say wet ingredients in one bowl and dry in another. But I'll completely disregard that throw everything all in together. It's only recently that I've started doing it separately and I have found it incorporates really well that way. To be honest you could do that with this recipe going along the list and adding it all in as you get it ready.
Frosting - This was my first attempt at a frosting that wasn't sugar based. It's very similar to vegan cheesecake with the nut soak blender mix. It does have a nutty under taste but the vanilla and lemon turn it into sweet delicious topping.
The thing about healthy baking recipes I find is the fat content, they increase and oils and nuts which are calorie dense but the healthy kind of fat as opposed to the nasty sugars. Despite that I found this recipe incredibly light and fluffy.
CARROT CAKE INGREDIENTS
3*flax egg (3 Tbsp flaxseed meal + 7 ½ Tbsp water)
1/4 cup maple syrup
1 scant cup crushed pineapple (or applesauce)
1/2 cup organic brown sugar* (or sub coconut sugar)
3/4 tsp sea salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
3/4 - 1 cup oat milk (or other non-dairy unsweetened milk)
1 1 /2 cups grated carrots
1 1/2 cups almond meal (or almond flour)
1 1/2 cups gluten free flour
Additional extras optional - 3/4 cup chopped raw walnuts or 1/2 raisins
CARROT CAKE METHOD
Preheat oven to 180 degrees Celsius (350 degrees F) (1 C).
(**If you want to make the frosting I would suggest soaking the nuts at this stage while you continue cooking**)
Grease and Line two 8-inch or one 9x13-inch, or 3 6-inch round pans.
Prepare flax eggs (Combine flaxseed & water and let sit for 5 minutes). To flax eggs, add oil and maple syrup and whisk to combine. Next, add pineapple, sugars.
In a separate bowl combine almond flour and gluten-free flour, salt, baking soda, baking powder, and cinnamon and whisk to combine.
Then add wet ingredients (flaxseed/sugar/pineapple).
Add lesser amount of almond milk (3/4 cup) and stir. Add grated carrot and stir. The batter should be thick but pourable. If too thick, add remaining almond milk 1/4 cup. If adding walnuts or raisins, add at this time and stir.
Divide evenly among cake pan(s). Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking! The gluten-free blend just takes a little longer to bake. Also, note that the size of pan you use will vary baking time.
Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.
NOTE: Best if this cake cools completely. It benefits from plenty of airflow, and the flavors develop as the cooling process goes on. If short on time, you can speed the cooling by placing the cakes in the refrigerator or freezer until very cool to the touch.
FROSTING (NO SUGAR)
½ cup raw macadamia nuts (soaked, drained and rinsed)
½ cup raw cashews (soaked, drained and rinsed)
¼ cup oat milk (or non-dairy milk of choice)
¼ cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla
2 teaspoons fresh lemon juice
½ teaspoon salt
Soak your cashew and macadamia nuts for at least 3 to 4 hours, preferably overnight, then drain and rinse before using. (To speed up the process soak in hot water)
Combine all frosting ingredients into a high speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of milk if necessary to get your blade moving
I like to make the frosting shortly after or at the same time as I make the cake then set it in the fridge while the other cooks and cools. The frosting will be slightly thicker.
ENJOY!!
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