Maple & Pecan Carrot Cake (Vegan & GF)
Carrot Cake would have to be my favourite kind of cake. I love the warming spices, the creamy and not overly sweet icing, and the crunch of the toasted nuts. I enjoy sweets, but I’m not a huge fan of super sweet foods. I prefer foods that include both sweet and slightly savoury elements and with contrasting textures. That is why a cream cheese icing is my jam! Silky smooth creaminess & a savoury-sweetness against the light and tender crumb of the almond meal & olive oil cake. This version is both gluten free and vegan, with no refined sugar, as always! This may make you assume the taste and texture are compromised, but I promise you, they absolutely are not! My partner told me it is even better than a regular carrot cake made from white flour and eggs. My vegan friends certainly approved too. I hope you enjoy this absolute delight!
Cake
3 flax eggs (3 Tbsp flaxseed meal + 7 ½ Tbsp water)
½ cup maple syrup
¾ cup olive oil
2 cups almond meal
¾ cup oat flour
1 firmly packed cup grated carrot
1 tsp. bicarbonate soda
½ cup pecans, toasted & roughly chopped
Spice mix
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. ground cardamom
½ tsp. ground cloves
Cream Cheese Icing
1 cup raw cashews, soaked overnight & drained
1 ½ tbsp. maple syrup
Pinch of salt
½ tsp. nutritional yeast
Juice of ½ small lemon
1 tbsp. coconut yoghurt
2 tbsp. Water
Additional toasted pecans, for on top
1. Preheat the oven to 160C and line a 20cm cake tin with baking paper.
2. Make the flax eggs by combining all ingredients in a large mixing bowl and whisking to combine. Set aside to thicken.
3. Add the maple syrup and olive oil to the bowl and whisk again before adding all remaining ingredients, including the spice mix. Stir with a wooden spoon until well combined.
4. Pour the batter into the lined cake tin and place into the oven to bake for 45-55 minutes or until a skewer inserted into the centre comes out clean.
5. Allow to cool completely in the tin before carefully turning it out onto a serving plate.
6. Meanwhile, make the cream cheese icing by adding all ingredients to a blender and processing until very smooth and creamy.
7. Spread the icing over the cooled cake and then top with additional pecans and carrot curls, if you fancy it. To make the carrot curls, simply use a peeler to peel ribbons from a baby carrot, wrap them around your pinkie finger and then carefully place on top of the cake. Serve at room temperature and store in an air-tight container in the fridge for 3 days. Enjoy!