Zesty Gluten-Free Carrot Cake

by Alice Zaslavsky, from In Praise of Veg

This glorious cake is moist and delightfully more-ish with flavours from spices, orange zest and walnuts. I kinda feel like it’s a bit of a healthy snack too. That is, if you don’t slather it with thick butter, as I did. The things we put ourselves through to take a photo…

 🌱 Vegan substitutions were easy for this recipe: ⠀
⠀
🧈BUTTER @nuttelexspread Buttery is my every day and cooking butter. ⠀

🥚EGGS I used 5 teaspoons of @orgranfoods No Egg Egg Replacer with 4 tablespoons of water.⠀

I elected not to frost the cake as I’m still working on find the perfect vegan cream cheese frosting. Instead, I used gorgeous dehydrated oranges.

Zesty Gluten-Free Carrot Cake

by Alice Zaslavsky from In Praise of Veg

Alice says this is just about the moistest carrot cake you'll ever bake and that the spices and nuts make every mouthful exciting.

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Prep Time 25 mins

Cook Time 50 mins

Total Time 1 hr 15 mins

Cuisine Australian

Equipment

• In Praise of Veg Cook Book
• 13cm x 24cm (5 inch x 9.5 inch) loaf (baking) tin
• Grater
• Whisk
• Large Mixing Bowl
• Wire Racks

Ingredients

  

• Full ingredient list and method in In Praise of Veg
• 2 Carrots
• 150 g Walnuts
• 1 tsp Ground Cumin
• 1/2 tsp Ground Cinnamon
• 2 cups Plain (all-purpose) Gluten-Free Flour

Instructions

 

• In Praise of Veg Cook Book

  Please buy this book. It is without doubt, the most glorious cook book I've ever owned. I find myself reaching for it even when I'm not looking for recipe inspiration to simply soak up the joyousness of it's pages. I've learned so many cooking tips and invariably have a chuckle as Alice brings her engaging personality to light through each of the pages.
  
• Vegan Substitutions

  Vegan substitutions were easy and worked very well for this recipe. You'll find the full ingredient list and method on page 134 of In Praise of Veg, with my vegan substitutes below.
  
• 🧈BUTTER @nuttelexspread Buttery is my every day and cooking butter. ⠀
  
• 🥚EGGS I used 5 teaspoons of @orgranfoods No Egg Egg Replacer with 4 tablespoons of water.⠀
  

Notes

At the risk of sounding like a broken record, this is another exceptional recipe from In Praise of Veg. I didn’t make the cream cheese icing, as I’m yet to master a vegan cream cheese that works well as a frosting. Instead, I opted to slather my slices of cake with butter.

 

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Keyword Alice Zaslavsky, Bakery, Cakes, Gluten-Free, In Praise of Veg, Sweet, Vegan

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