Vegan Carrot Cake

This is a powerful vegan carrot cake. There are many carrot cakes swarming the net, due to being this recipe a classic. But this recipe that I present you will not leave you indifferent. In addition to being brutal for its flavor, it is also for its nutritional power. It contains three types of flours, in addition to nuts, flax, and a frosting of cashews. With this recipe it is possible to treat ourselves while we take care of our body.


Ingredients:

  • 3 or 4 shredded or grated carrots
  • 10 crushed walnuts
  • 150 g oatmeal flour
  • 100g rice flour
  • 50g corn flour
  • 75g cornstarch
  • 2 tablespoons crushed flax + 200ml of water (flax egg)
  • 200ml of vegetable milk + a small spoonful of apple cider vinegar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1 tablespoon of baking soda
  • 1 tablespoon yeast
  • 100ml soft oil
  • 100g cane sugar
  • 200g raw cashews + 150ml coconut milk + 50g cane sugar + 50g margarine


 Steps:

  1. Preheat the oven to 180 ºC.
  2. Mix vegetable milk and vinegar and let stand 10 minutes
  3. Mix the crushed flax and water in a mixer and let stand 10 minutes.
  4. In a bowl mix the dry ingredients (flour, yeast, baking soda, sugar, ginger, cinnamon, nutmeg and finally the grated carrot and ten crushed walnuts)
  5. In another bowl. Mix the milk with the vinegar and the flax egg.
  6. Add slowly the liquid mix into the dry ingredients to bowl. Don’t mix it too much.
  7. Use a cake pan 20 cm in diameter and pour half of the dough into it.
  8. If you have two molds you can cook half and half to make two sponges simultaneously. If not, cook one first and then another.
  9. Bake for 50 minutes approximatly at 180 ºC each sponge.
  10. Once the spanges are cold, cut a little from the top of the one that you have decided will be at the base.
  11. On the other hand, mash the cashews soaked the night before with coconut milk, cane sugar and margarine in a mixer. This is the frosting. Put one part of it on top of the first sponge and place the other sponge on top of it.
  12. Finally, cover the cake with the remaining frosting using a spatula.
  13. To decorate place some nuts or you can make a carrot cream with tangerine juice and ground cane sugar.

Carrot nutritional properties


Carrots are rich in various nutrients. Especially in vitamin A and carotenoids. However, they are also a source of minerals such as: potassium, phosphorus, magnesium, iodine and calcium; and, on the other hand, vitamin B3 (niacin), vitamins E and K and folates.
These nutrients act in the body in various ways, for example, beta-carotene acts as an antioxidant compound that is transformed into vitamin A. This particular vitamin, also known as retinol, helps promote the proper functioning of the human retina. Additionally, this vitamin helps to see better when there is low light


Carrot Cake History

Carrots have been used in sweet cakes since the Middle Ages, when sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable except sugar beet, were much easier to find, so it was used to make sweet desserts. The popularity of carrot cake probably resurfaced in the United Kingdom thanks to rationing during World War II.
Carrot cakes were widely available in American restaurants and coffee shops in the early 1960s. At first they were a novel item, but many people liked it so much that it became a common dessert.



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