Tuesday, December 8, 2015

Delicious carrot cake

I have always loved carrot cake, but I have never found a vegan alternative, which would resemble the original oneThis has changed, when a friend of mine, Maren, baked the PERFECT carrot cake for my bachelorette party. I instantly fall in love with this cake and have made it a couple of times since then :) 
She found the recipe on the internet and I made a few modifications to it. 
This cake has the perfect consistency, it is fluffy, moist, but sticks together at the same time. Give it a try, I am sure you and your family will love it :-)

Here is what you will need:
 - 400 grams carrots
 - 400 grams of spelt flour
 - 1 package of baking powder
 - 1/2 tsp of baking soda
 - 200 grams raw brown sugar
 - 100 grams chopped nuts (walnuts, almonds or hazelnuts)
 - 1 tsp pure vanilla powder (or vanilla sugar - in this case use less raw sugar)
 - 1 tsp cinnamon
 - 1/2 tsp cardamon (optional)
 - 1/4 tsp ginger powder

 - a pinch of salt 
 - a few drops of natural orange essence
 - juice of 1 lemon
 - 175 ml cold pressed sunflower seed oil (or coconut oil)

 - a little bit of powder sugar

  1. Preheat the oven to 165° on circulating air, or 180° top and bottom heat. 
  2. Peel and wash the carrots. Grate them into small, fine pieces. I used a food, which made this step much faster :)
  3. Add the carrots to a mixing bowl, add the oil, lemon juice and orange essence. Mix well and set aside at least for 10 minutes. 
  4. In a separate bowl mix together the dry ingredients: flour, baking powder, baking soda, brown sugar, vanilla, cinnamon, cardamon, ginger powder, salt.
  5. Add the carrot mix to the dry ingredients and mix well. Use your hands to mix the dough together. It takes a while until all ingredients are mixed, so stay with it, it will nicely come together :)
  6. Take a rectangular cake pan (or whatever pan you have at home) and coat is thinly with coconut oil.
  7. Pour the dough into the pan and press is slightly with your fingers, evenly distributing it throughout the pan.
  8. Bake on 165° for about 60 minutes. 
  9. Leave the cake inside the pan for about 10-15 minutes. After that, take it out from the pan and leave it on a rack to cool.
  10. I didn't put an icing on the top of the cake, as I found it already sweet enough. If you like, you can add a bit of powder sugar on the top of the cake just before eating.  

    Enjoy :) 


ps: this is a view from the terrace where I took the pictures in the Sunset. Every day I am grateful to live in such a breathtaking place <3

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