Nick-named The Greatest Carrot Cake ever… By Adam and Kimbali. I’m not sure that counts but I’ll take it anyway! It’s one of my favs! It’s been a super popular recipe at Evolve Organics Cafe out at The Switch… I love that the organic and whole food scene is starting to explode in un-expecting areas. A vegan spin on the plain old Carrot Cake with super creamy frosting and some yummy extras to pump it up with goodness.
I’ve been playing with vegan recipes lately to see how I can adjust them to better suit me. Often more sweetener is unfortunately added to make up for the reduction in ingredients like eggs and dairy. Sooo many vegan cake recipes I read… Ask for apple sauce?! Apple sauce honestly really just reminds me so much of my Dad covering his Christmas roasts in apple sauce. He’s an old fashioned English dude and he covers almost everything with sauce of some kind (completely frustrates me). I also had a thing about meat as kid. My dislike for it goes waaaaay back. I would ALWAYS find a way of disposing it to the dog under the table, apple sauce and all.
Anywho, I do love apple… Just a thing with apple sauce ha. Sooo, I decided to see what happened when I replaced the apple sauce with freshly blended apple (including the goodness of the skin). IT WAS AWESOME. Way better. I’ve been doing this ever since in various recipes including replacing some of the sweetener/sugar/maple syrup with apple instead. It helps add a really delicious moisture to the cake and way more health benefits by adding the wholeness of the apple.
Ok. Enough of my rant. Recipe is up:
CREAMY LEMON FROSTING
I found it easier to make this first and pop in the fridge to thicken up and use later.
1 cup raw cashews soaked for atleast a few hours then drained and rinsed (half macadamia is also delicious).
1/4 cup almond milk
1 TBS maple syrup
1 heaped tsp lucuma powder (or add another TBS maple syrup)
1 TBS coconut oil
1 tsp vanilla
4 tsp fresh lemon juice
pinch of pink salt
Place all ingredients in a high speed blender and blend until smooth. If needed you can add a little more liquid if it’s a bit thick as it will thicken up a little in the fridge. Place in the fridge until ready to use.
2 & 1/4 cups flour (I used half spelt and half buckwheat but you could adjust to make completely gluten free).
3 tsp baking powder
1 tsp bi-carb soda
2-3 tsp ground cinnamon (I like more – cinnamon crazed)
pinch of nutmeg
also thought ginger might be nice too (but didn’t add)
pinch of pink salt
1 cup of milk (I have used both coconut and almond)
1/2 cup of coconut oil
1/2 cup of blended apple (minus the core but still with skin)
1 cup of coconut sugar
2 tsp vanilla
2 cups packed of freshly grated carrot
3/4 – 1 cup of crushed walnuts but still fairly sizeable
couple of handfuls of goji berries
Grease baking pan (I used loose base 23cm square cake tin) and pre-heat oven to approx 170ish.
Whisk together dry ingredients.
In a seperate bowl whisk together wet ingredients minus the extras – carrot, walnut etc.
Mix the dry ingredients into the wet ingredients until just combined i.e no lumps.
Fold in the carrots, 3/4 of the walnuts and 3/4 of the goji berries until just combined. You can also add in some hemp seeds here as well (I just sprinkled those on top later).
Bake for about 35 mins give or take (check with a thin skewer or toothpick for residue).
Allow the cake to completely cool before you add the frosting. Then sprinkle with love (most important bit – because that’s not corny at all), the remaining walnuts, goji berries and hemp seeds.