Greetings dear readers, and a very belated happy new year. I hope your 2017 is off to a good start, despite the fact that world events have been marred by the existence of the world’s most hated carrot-top. In any case, onto a more pleasant iteration of the orange vegetable; carrot cake.
Although I can’t fully explain why, something about baking a whole cake is daunting. Intimidating, even. Cupcakes, muffins, and bars have long been a mainstay of my baking repertoire, and are all things I feel I can whip up with relative ease.
Cakes on the other hand, have always been out of my comfort zone. Maybe it’s the higher potential for margin of error? You know, a larger surface area, only one cake instead of 24 miniature ones. And what about the inability to taste it before you serve it?
In any case, I decided to put my cake baking woes aside for one day to try my hand at a carrot cake. Not just any carrot cake, but a wholegrain, organic spelt flour and naturally sweetened carrot cake topped with the world’s most addictive vegan cream cheese frosting.
Needless to say, I think I was worried about nothing.
- 1¼ cups spelt flour
- 1 cup all purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 4 tsp cinnamon
- ½ tsp nutmeg
- ¾ tsp sea salt
- ½ cup pureed apples
- 1 cup unsweetened almond milk (or non-dairy milk of choice
- 1 tbsp vanilla
- 1 cup coconut sugar
- ½ cup melted coconut oil
- 2 cups grated carrots
- ½ cup of walnuts (plus extra for garnish)
- ⅓ cup raisins
- Preheat your oven to 176 C and grease a medium sized round baking pan.
- In a large bowl, sift together the flour, baking powder, baking soda, spices and salt.
- In a separate smaller bowl, whisk together the applesauce, almond milk, vanilla essence, oil and sugar.
- Pour the wet ingredient mix into your dry ingredients, then add the carrots, raisins and walnuts and stir until just combined.
- Bake for 35 minutes until lightly browned or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before frosting.
Admittedly, my decorating skills definitely leave something to be desired, but if ever there was a time not to judge a cake by it’s cover, this would be it.
Delicately spiced, incredibly moist with little bursts of caramelised sweetness from the raisins. The frosting, while not the healthiest by any stretch of the imagination, is frighteningly authentic and definitely a welcome somewhat savoury flavour complement.
If you’re looking for a refined sugar-free version, try drizzling with my cashew agave frosting instead.
I also must take a moment to apologise for the lack of variety in terms of photography – this particular cake was a gift on a house visit I made last Eid, and I felt it would’ve been rude to cut a piece out for blogging purposes. Perhaps I should’ve be more dedicated to my craft, but what would Ms. Manners say?
Until next time, dear readers!