If someone celebrates birthday at my work that means there is carrot cake in a kitchen. And for me usually is gluten free rocky road bars with a good dollop of gelatine in it, or massive vegan cake with wheat. I told for everyone not to worry about me at all, because after I hear maonings that I am so picky and not appreciate what they buy specially for me, but sorry, I am not gonna eat melted bones, or cause myself health problems… Seems like no one can understand what is vegan and gluten free.
So, to heal those wounds in my heart,I usually treat myself at home, and carrot cake today probably is a good idea, even if it is not birthday, for that we have another option – a Birthday Cake.
I am maybe react too sensitive sometimes, but it really really annoys me, so leave me alone and don’t act friend if You are not. That’s straight and clear. And carrot cake. I love it. Must be simple to make, maybe even in one bowl, maybe two bowls, but nothing more, and flavour should be rich, should be sweet and never boring, this is why I like different add ons everytime I bake it… OK, anger gone and we can start baking 🙂
First of all I want to mention a simplicity: You only need couple carrots, some sugar r any other natural sweetener, some oats, dried fruit and some bits and bobs which You have anyways… Maybe, cake is not so healthy because we use sugar, but not that bad comparing to what You can buy ready to eat… Never compare Your own bake with massive production. We grate carrot, sprinkle some sugar and leave it to soak in the flavours and juice, nobody plays like that in the factories. We blend our own oat flour in a food processor or blender, coarse, but much healthier than bleached all purpose gluten free flour mix. Finally, we use our favourite toppings and there is no rules to have walnut on carrot cake if You fancy dried fruit. Shall we try?
- 2 Tbsp flax seeds
- 1 cup oats or oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp applesauce
- 1/4 cup oil
- 1/4 cup agave syrup or vegan honey or coconut sugar
- vanilla extract
- 1 cup packed finely shredded carrots
- 1/2 cup coconut shreds
- 1/4 cup dried fruit mix
Firstly, preheat oven to 200ºC (390 F, gas mark 6). I strongly recommend to sprinkle some sugar on shredded carrots and leave for at least 1 hour, or even overnight. It brings out amazing natural carrot sweetness and extra juice.
Add applesauce, oil, agave syrup, vegan honey or coconut sugar, flax seeds and stir into carrot shreds. Add 1/2 - 1 tsp vanilla extract and coconut shreds and stir again. It should start smell amazing... Lastly add some fried fruit into mixture and briefly stir to incorporate.
Second big job is to add dry ingredients into wet and make mixture look like a cake. I prefer to mix dry ingredients together before adding into wet, but You can do how You like it. And once the carrot cake mass looks and smells like You cannot wait any longer, try Your best, use all willpower and put in the oven at 200º C and bake 25-30 minutes, or until toothpick inserted comes out clean.
Finally, I hope no one breaks Your heart that often as my heart is keep being broken every single time someone is celebrating birthday (24 people of staff and every single one brings carrot cake, ridiculous). However, even if that happens and You haven’t got a piece of cake, and planning Your crying hour once You get home -don’t. We always have a solution, and one of that is just right here! So try it, tell me what do You think of it, or bake it for Your friend, who is upset because of lack of choice for cakes 😉