What's not to love about a nutritous, wholesome melt-in-your-mouth carrot cake. This recipe is super tasty and you can omit the frosting if you feel like something a little cleaner. It will keep for up to five days in the fridge in an airtight container, so you can eat for dessert or take to work as a healthy snack. Yum!!!! BB xxx
2 1/2 cups gluten-free all-purpose flour blend, plus extra for dusting the pans
1 tablespoon ground cinnamon
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 pound carrots, peeled
1 cup organic sugar
1 cup light brown sugar, packed
4 flax eggs (*1/4 cup ground flaxmeal and 3/4 cup water, see instructions below*)
3/4 cup vegetable oil
Walnuts and your favourite fruit for dressing
Vegan "Cream Cheese" Frosting Ingredients:
4 cups gluten-free organic icing sugar
1/2 cup vegan butter
3 tablespoons non-dairy milk (I used unsweetened almond milk)
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
1 teaspoon lemon juice
The Bondi Baker Method:
Step 1- Adjust the oven rack to the middle position, and preheat to 170 degrees. Use vegan butter or coconut oil to thoroughly grease the inside of 2 9-inch round cake pans.
Step 2- Then dust the inside of each pan with gluten-free flour until the grease is completely covered and no spots of the pan are visible. In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger together until combined.
Step 3- In a food processor fitted with the large shredding disk, shred the carrots. Then transfer them to the mixing bowl with the flour. Wipe clean the food processor bowl, and fit with the metal blade (in place of the shredding disk). Add the sugar, brown sugar and flax eggs and process until frothy and throughly combined, about 20 seconds. With processor running, add oil in a steady stream. Process until egg mixture is light in color and well emulsified, about 20 more seconds.
Step 4- Transfer the egg mixture to the large bowl with the carrots and flour. Using a rubber spatula, stir the mixture until thoroughly combined. If using nuts, stir them in until combined.
Step 5- Pour the batter evenly into the prepared pan(s). Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
Step 6- Let the cake cool completely in the pan(s) on a wire rack, about 1 hour. Run a knife around the edge of the cake to loosen. Remove cake, if transferring to a different serving platter, and frost as desired.
Step 7- For the frosting, combine all ingredients in the bowl of a stand mixer or food processor, and mix until smooth and combined. If the frosting is too thick, add in some extra milk to thin. If the frosting is too thin, add in more icing sugar to thicken.
**To make the flax eggs, simply stir together 1 tablespoon flaxmeal (freshly-ground) and 3 tablespoon of water until combined per egg. (This recipe called for 4 eggs, so you would times those amounts by 4.) Then refrigerate the mixture for at least 15 minutes, remove and whisk again, and the mixture should be thick and sticky.