Carrot and Walnut Cake
Vegan and Gluten Free
This cake is nutty and moist with the yummy cream cheese icing you expect with a carrot cake but it is so delicious you don't need the icing if you can't source the vegan cream cheese. You could also ice with a lemon icing made with icing sugar, margarine and lemon juice. The vegan cream cheese is available at New World supermarkets or health food shops like Piko in Christchurch. It is rather expensive at $11 for an 8 oz tub.
Ingredients
Vegan and gluten free margarine for greasing
225g/ 8 oz gluten-free self-raising flour
2 tsp gluten-free baking powder
115g/ 4 oz brown sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
85g/ 3 oz walnuts, roughly chopped
225g/ 8 oz carrots, grated
125ml/ 4 fl oz maple syrup
125ml/ 4 fl oz vegetable oil
100g crushed pineapple
Cream Cheese Frosting
115g/4 oz vegan and gluten-free cream cheese
55g/ 2 oz vegan and gluten-free margarine (Olivani)
225 g/ 8 oz vegan and gluten-free icing sugar
Juice and zest of a lemon
Extra zest for decorating.
1 tsp vanilla essence
Preheat the oven to 160 degrees C/ 325 degrees F. Grease an 18cm
round, loose-based cake tin and line with baking paper.
Sift the flour and baking powder into a large mixing bowl.
Stir in the sugar, cinnamon, nutmeg and walnuts and mix with a wooden spoon.
Stir the carrots into the dry ingredients, along with the maple
syrup, pineapple and oil and mix with a wooden spoon.
Spoon the mixture into the prepared cake tin, smooth the top
with a rubber spatula and bake in the preheated oven for 1 hour or until a
skewer inserted into the centre of the cake comes out clean. Leave the cake in
the tin to firm up for 10 minutes, then transfer to a wire rack and allow to
cool completely before icing.
To make the icing, beat the cream cheese, margarine, icing
sugar, lemon juice and zest and vanilla together until smooth. Using an
electric mixer is easiest for this. Spread the icing on the cake and sides if
you wish. Sprinkle with lemon zest .
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