LeCoquin Carrot Cake
When we showed this to our friends, they asked, what is this cake?? The answer was a carrot cake made in a healthy and vegan way! This plant-based traditional cake recipe will bring you a variety of healthy nutrients and pleasure at each bite. Yes please! ~ LeCoquin
3 cups shredded carrots
¼ cup xylitol syrup
⅔ cup coconut sugar sugar
¼ cup coconut oil or other of your preference
2 tsp lemon juice
1 tsp vanilla extract
2 Tbsp flax seed meal
½ a small apple or cup apple sauce (better unsweetened)
1 tsp fresh ginger (optional)
½ cup water or nut milk (yes, orange juice can work here too for more vitamin C)
2 cups flour (We used 1 cup whole wheat and 1 cup gluten free mix )
2½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp or more cardamom
⅓ tsp salt
⅓ cup chopped walnuts
⅓ cup raisins optional
Signature LeCoquin whipped cream on top with shredded coconut and lemon zest
- Prepare your loaf pan for baking by lining with parchment or greasing with coconut oil.
- Preheat your oven to 185°C.
- Grate or shred the carrots then transfer to a bowl. Add the xylito syrup, coconut sugar, coconut oil, lemon, vanilla extract, mix very well then let sit for about 2 minutess.
- In the meantime, blend the flax meal, apples, chopped carrots, ginger with water or nut milk until pureed. Add to the carrot bowl and mix well.
- In another bowl, whisk the dry ingredients until well combined. Then transfer to the wet and mix you can now fold in the nuts and raisins.
- The mixture would be now more like a stiff batter. In the case the batter got to wet/moist (due to the carrots), add 1 to 2 tablespoons more flour and mix in.
- Pour the thick batter into the prepared loaf pan and bake for about 60 to 70 minutes.
- Let it cool down for at least 20 minutes before slicing.
- Frosting: Signature LeCoquin whipped cream, toasted shredded coconut, lemon zest
Recipe supplied by LeCoquin, Cape Town, South Africa
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