Post by Megan Stulberg
(Posted in advance on our Instagram here)
I made these in an effort to procrastinate studying for my final exams last month. Mission accomplished! Totally worth that B+.
- 2 cups raw almonds
- 1 cup dates
- 1 cup shredded carrot
- 1/2 cup unsweetened shredded coconut
- 1/4 cup maple syrup
- 1 tbsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp water
- If you did not buy pre-shredded carrots, place carrots (after washing thoroughly and slicing into small pieces) in high-speed blender or food processor and combine until finely chopped.
- Add all remaining ingredients and continue processing. Add a teaspoon of water slowly as required.
- Line a square baking tray (I used a rectangular tupperware container) with plastic wrap. Pour “batter” into tray and press down tightly and evenly with a fork. Top with additional shredded coconut.
- Let cake sit in freezer for 30 minutes.
- Once firm, remove from freezer and pop cake out of pan by pulling edges of plastic wrap.
- Use a large, sharp knife to slice the cake into triangle pieces. Place pieces on lined plate and return to freezer for 2 hours to fully set.
Let thaw before serving. Makes approximately 12 servings.
By Aine Davis
Carrot cake: what’s not to love about it? Well, I used to hate it until I went vegan. I’m just obsessed with vegan baked goods in any form. Maybe it’s because everything I bake now seems to just melt in my mouth…but the fact that it doesn’t make me sick to my stomach is always a bonus!
Carrot cake is my mum’s all time favourite cake. When she baked this for my family last Christmas, I begged her to make it again. She kindly passed along her recipe for the most delicious and moist cake I have ever eaten.
As far as the icing goes — I used the Oh She Glows Coconut Whipped Cream recipe.
SWEET & NUTTY CARROT CAKE
- 1/4 cup dried apricot
- 1/4 cup golden raisins
- 1/4 cup carrots, finely shredded
- 1 1/4 cup 100% orange juice
- 2 1/2 cups flour (use gluten-free flour if preferred)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp cardamom powder
- 1/2 tsp ground anise
- 1 tsp nutmeg
- 1/2 tsp cinnamon
- 1 cup cashews, finely chopped
- 1/2 cup melted coconut oil (note: melt a little extra to grease pan with)
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp vanilla extract (use organic if possible)
- 1 tbsp fresh ginger
- 2 tbsp maple syrup
- Preheat oven to 350 degrees.
- Soak dried fruits and shredded carrots in orange juice. Set aside in fridge.
- Whisk together flour, salt, baking powder, baking soda, cardamom powder, anise, nutmeg and cinnamon together in a large bowl. Once incorporated, add cashews.
- In a separate bowl, whisk together melted coconut oil, ginger, apple cider vinegar, vanilla extract and maple syrup. Add orange juice/carrot/fruit mixture.
- Slowly combine contents of both bowls. Fold everything together gently with a spatula and mix until thoroughly incorporated. Be careful not to overwork the batter, or the cake might fall apart while baking!
- Grease a large 12×18 rectangular cake pan* and pour batter in evenly.
- Bake in oven for 25-35 minutes. After the 25 minute mark, use a toothpick to test and see if the cake needs more time.
- Once the cake has thoroughly cooled, cover with your favourite icing and serve!
Enjoy! Makes about 12 servings, perfect to share with as many loved ones as possible.
*Note: This recipe can be used to make cupcakes instead, simply use a cupcake tray instead and lower the cooking time accordingly.