Carrot Cake

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Hellooooo. I know it's been a while since I posted a new food post, but I haven't been feeling very creative in the kitchen lately. Until I decided to make a carrot cake! I started researching online but everything I found seemed excruciatingly complicated or wasn't completely gluten, refined-sugar, dairy and yeast free. So I decided to make one up, as one does haha. I have to say I was especially impressed by the frosting as I was scared something runny was going to come out of it! I love the fall spices and warmth carrot cakes have and how they are usually not too heavy or too sweet. This is my favourite thing to have with a cup of tea or turmeric latte in the afternoon!


Ingredients

For the cake:
3 large carrots, shredded
120gr buckwheat flour
130gr oat flour (you can just grind this yourself from oats) 
200ml oat or almond milk
3 chia eggs (3 tablespoons chia + 6 of water and set aside for 10mins)
80gr chopped walnuts
8 tabelspoons maple syrup
1/2 lemon juice
1 tablespoon apple cider vinegar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger

For the frosting:
200gr cashews
150gr coconut milk (from the can) 
3 tablespoons maple syrup
1/2 lemon juice
1 teaspoon vanilla
1/2 teaspoon cinnamon

Leave the cashews to soak in water for 4 hours or in hot water for 2.

Preheat the oven to 200°C
Peel and shred the carrots and set aside.
Mix all of the dry ingredients in a bowl and mix well, then add the maple syrup, oat milk, chia eggs, apple cider vinegar and juice of 1/2 lemon to the dry mix. Add the carrots and walnuts and mix well until even. Line a cake tin with baking paper and pour in the mixture, bake for about 30mins. Once it's golden-brown pull it out and set aside to cool off, completely. This is important because if it's not cooled the frosting will melt when adding it. 
Once the cashews have soaked, drain them and in a food processor blend all of the ingredients for the frosting together until you get a really smooth cream without bits in it. When the cake is at room temperature pour the cream over it and spread evenly to cover it completely on the top and on the sides. Then place into the freezer for about 30 mins for it to stiffen up a little. Then it's ready to be served. 
You can keep it covered in the fridge for about a week. 
Let me know what yo think if you try it and share your pictures with me on instagram or twitter! x

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SweetJil CarraraComment