I’ve always liked to bake my own cake when I celebrate something. Here is the recipe of the carrot cake I made for my farewell party at work in June. A total hit!
It’s not vegan as I used eggs, but if you could use use chia seeds and warm water instead (mind you that I haven’t tried, so I can’t tell how it’ll turn out).
- Carrots, 300g
- Ginger, fresh, 1 teaspoon
- Cranberries (or golden raisins) , 1/2 cup
- Eggs, 4
- Raw honey, 1 tablespoon
- Salt, 1 pinch
- Baking powder, 1 teaspoon
- Baking soda, 1 1/2 teaspoon
- Almond flour, 250g
- Cardamom, ground, 1 teaspoon
- Cinnamon, ground, 1 teaspoon
- Coconut, unsweetened, 100g
- Pecan nuts (or walnuts), 100g
- Coconut oil, 50g
Preheat oven to 180°C.
Whisk the dry ingredients in a medium bowl: salt, baking powder, cardamom, cinnamon, baking soda, and almond flour. Leave aside for now.
In a large bowl, beat the eggs with a mixer until the mixture has at least doubled in volume. Beat in the honey.
In a third bowl, toss the carrots, ginger, coconut, pecans, cranberries, and oil.
In the large bowl (the one with the egg mixture), add a little of the dry ingredients, then a little of the carrot mixture; and alternate. Beat well.
Grease a cake pan (square, round – your pick) with oil, then dust with almond flour so you make sure the cake doesn’t stick when you remove from the mould.
Put in the oven for about 30 minutes, until lightly browned. Do you know the trick to check if you cake is cooked through? Insert a knife into the center, and if it comes out clean, the cake is ready!