Mar 03.28

When Life Hands You Carrots - Make Carrot Cake!

LUSH Life >> Tips and Tricks

Our Carrot bubble bar was inspired by carrot cake, and now The Carrot has inspired carrot cake - just in time for Easter!

And, just like all of our limited edition Easter goodies it's a sweet treat, but without the sugar. However, unlike The Carrot we can't guarantee that it's reusable... it's too tasty for leftovers!

Vegan, gluten-free, sugar-free and delicious - Hoppy Easter!

What You'll Need: 

  • 1/2 cup rice flour
  • 1/2 cup Quinoa flour (you can use 1 cup of any gluten-free flour, but I like to do a blend for better consistency)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup of unsweetened applesauce
  • 5 tablespoons real maple syrup
  • 5 tablespoons almond milk
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon pure vanilla extract
  • 1 cup peeled, grated carrots
  • 1/2 cup of pecan pieces
  • 1 tablespoon freshly grated ginger
  • Fine lemon zest, from one fresh lemon
  • 1/2 cup of pitted, diced medjool dates

Preheat oven to 350. Line pan with parchment paper. I used a square pan, but a loaf pan or round pan would work well too.

Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to a medium sized mixing bowl. Blend together with a whisk.

Taking a separate bowl, mix together the maple syrup, almond milk, oil, vanilla extract, and applesauce.

Pour into your dry ingredients and continue whisking until your batter is smooth.

Stir in the grated carrots, lemon zest, ginger, and pecans. Mix thoroughly. Before pouring batter into pan, blend in dates.

Smooth into pan, and pop into your pre-heated oven for 30 minutes. If you use a smaller pan, you may need to bake a bit longer. Test with fork or toothpick to ensure it's done.

Cool on rack, and slice when ready. Prepare to eat!

 

Vanessa Lamont

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