The carrot cakes of any kind stand really close to my heart. My mum made one at least once a year close to Easter and the whole family was always blown away with the fantastic taste. I really miss that taste, especially now thinking about that the pandemic didn’t let us go home for nearly 2 years now.
But let’s look at the positive part how this recipe reminds me those old good times. I found this recipe searching for vegan sweets and trying it out was an absolute success. A delicious, healthier version of a favourite always makes me happy and this vegan carrot cake definitely did!
160 g brown rice flour
50 tapioca starch
35 g coconut flour
45 g ground almonds
1.5 tsp baking powder
0.5 tsp baking soda
1 tsp cinnamon
0.5 tsp ginger
375 g grated carrots
120 ml canned coconut milk
110 g maple syrup
2 tbsp melted coconut oil
2 tbsp chia seeds + 6 tbsp water
1 tbsp lime juice
1 tsp vanilla extract
Crushed walnuts (optional)
70 g powdered erythritol
21 g canned coconut milk
2 tsp lime juice
Preheat the oven to 190 degrees C.
Prepare the chia eggs: mix 2 tablespoons of chia seeds with 6 tablespoons of water and set aside for 10 minutes.
Shift the dry ingredients together in a large bowl.
Mix the wet ingredients except for the grated carrot in a separate bowl.
Whisk the wet ingredients with the dry ingredients, then add the carrot and mix with a spatula.
Line a small loaf pan with baking paper and pour in the mixture.
Bake in the oven for 50-60 minutes. Check with a toothpick if it’s cooked through properly, then remove from the oven. Let it cool down.
If you fancy, make a simple icing from erythritol, coconut milk, and lime juice. Powder the erythritol first with a blender, then mix in the coconut milk, and the lime juice and pour on the top of the carrot cake.
Sprinkle with some crushed walnuts.