Frosted Carrot Cake: Vegan, gluten free, refined sugar free
When I started putting this recipe together I just wanted to make a classic carrot cake, obviously vegan, but along the way it went gluten free, lost the refined sugar and got a bit spicy!
I've used dates and maple syrup as a replacement for the refined sugar resulting in what I think tastes like a hybrid between a sticky toffee pudding and a carrot cake.
The orange zest was at Tom's request, I wasn't too sure about it at first as there's quite a lot going on already with all the spices, but it works really well.
I made my first few experiments with this recipe in a round tin but settled on the rectangular in the end so the cake could be cut into fingers, it makes it easier to work with, and easier to shovel into your mouth.
Cashew frosting has been a revelation to me. I thought that is was going to be a step too far in the 'free from everything' direction but have been so pleasantly surprised. It's very simple to make and the lemon juice just gives it that little edge that nods to a classic cream cheese frosting.
This recipe has ticked all the boxes for me, it's sweet, has helped me discover some new cooking techniques and has very much satisfied my creative side. I have a feeling there's going to be frosted everything on the menu for a while!
RECIPE: Makes 12-14 finger slices
INGREDIENTS
CAKE
200g gluten free, self raising flour (I use Doves Farm)
½ teaspoon salt
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground ginger
250g pitted dated, roughly chopped
2 tablespoons golden linseeds
250ml dairy free milk (I use Oatly)
50ml maple syrup
200ml rapeseed oil
200g finely grated carrots
Zest of two oranges
50g raisins
50g pecans, roughly chopped
FROSTING
150g cashews, soaked overnight, or in very hot water for at least an hour
¼ teaspoon salt
½ teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
60ml coconut oil
60ml coconut milk, just the hard top
60ml maple syrup
Zest of one orange
METHOD
CAKE
Preheat the oven to 160°c
In a large bowl, mix all the dry ingredients
In a medium sized saucepan, add the chopped dates, golden linseeds, maple syrup, 250ml dairy free milk (I use Oatly), and simmer for around 10 minutes
Remove from heat and mix in oil
Pour the date mixture into the dry mixture and combine well
Add the carrots, orange zest, raisins and pecans and stir well
Pour into a lined rectangular baking tray around 20cm x 30cm
Bake for 50 minutes
Remove from oven, remove from baking tray, place on a cooling rack and leave to cool completely before adding the frosting
FROSTING
While the cake is cooling, make the frosting
Melt the coconut oil and coconut milk in a small saucepan
Add this mixture and all the other ingredients to a high speed blender and blitz until really smooth
Scrape into a bowl, cover and place in the freezer for around 45 minutes
Remove from the freezer and whisk with an electric whisk for around three minutes, or until stiff peaks form
Spoon the frosting into an icing bag fitted with a nozzle and seal the top
Cut the cake into fingers, or not, I just like them as finger food, and cover the tops with the frosting
Grate the zest of one orange over the frosting
TIPS
I find it easiest to cut the dates up with scissors
If you don’t have time to soak the cashews overnight then soak them in very hot water for at least an hour
If the frosting doesn’t form stiff peaks after 3 minutes of whisking, place it back in the freezer for 15 minutes and repeat the process
If you don’t want your frosting to melt, leave the cake to cool completely
The frosting will keep in the fridge for up to a week and can be frozen for up to 6 months
HEALTH BENEFITS
Cashews: High in copper and vitamin E
Carrots: Carrots have higher levels of beta-carotene when they have been cooked. The body converts beta-carotene into vitamin A which contributes to bone growth, vision, reproduction and regulating the immune system