Spicy Carrot Cake

Spicy Carrot Cake Slices| Joy of Yum

Spicy Carrot Cake

Since taking the leap to living a wholefood plant based, no-oil lifestyle, I have been on a mission to find a truly yummy cake recipe. And I do believe I have finally crossed the bridge and found the basic elements for a winner. This version is a light, moist and gentle spiced carrot cake. I have made it many times, mostly forgetting to take photographs before it is devoured.

This spicy carrot cake is loved by my little grand children and the adults alike. I am happy that I have a delicious treat to offer friends and family that is not laden with fat or sugar and is packed full of hidden health supporting ingredients. Truth be known, I usually double the recipe and make two cakes as it remains moist for several days and can also be frozen for those days when life is too busy to bake a cake.

Spicy Carrot Cake | Joy of Yum

Time: 1hour
Preheat oven: 350°F, 180°C

Loaf tin: 24cm/9.5in x 14cm/5.5in x 6.5cm/2.5in non-stick loaf tin. If you don’t trust the non-stick tin, line it with lightly greased greaseproof paper. I use the tiniest amount of coconut oil.

Wet Ingredients

1½ cups finely grated carrot, not packed down
1 tablespoon ground flax seeds
⅓ cup agave nectar
⅓ cup date syrup
⅓ cup almond butter
½ teaspoon cider vinegar
1½ teaspoons vanilla essence
¾ cup non-dairy milk, or nut milk
2 teaspoons grated zest of orange or lemon

Dry Ingredients

1½ cups oat or whole grain spelt flour
½ cup brown rice flour
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon cardamon
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon salt
½ cup raisins, currants or sultanas
¼ cup walnuts, chopped

What to do

1. In a large bowl place all the wet ingredients. Stir to combine.

2. Tip in the dried fruit and walnuts and mix once again.

3. Place a sieve over the bowl. Put all the remaining dry ingredients into the sieve and shake the lot into the wet mixture.

4. Gently fold everything together. This ensures that the mixture is as airy and light as possible. Try not to over mix.

5. Pour the cake mixture into the prepared tin and bake in the centre of the oven for 40 – 45 minutes, rotating once. To test if the cake is cooked through, insert the tip of a sharp knife or skewer into the centre and if it comes out clean the cake is done. Another clue is that the cake has come away from the sides of the tin.

6. Rest the cake for a few minutes before lifting out of the tin and cooling completely on a cake rack.

Whole Food Plant Based Tip: The flax seeds and walnuts in this recipe provide a small dose of the essential omega 3 fatty acids. For those of us wanting a tasty treat and at the same time wishing to take care of our cardiovascular system, this spicy wholefood plant based carrot cake is the perfect option. The very small amount of oil is provided in the form of almond butter which is a wholefood and therefore a preferable source of fat.

1 Response

  1. Sophia

    Wow! You have made my dreams come true – Carrot Cake is my favorite and something I mourned going vegan, maybe the only thing – and now I am back to life – this is amazing, soft but moist and so satisfying – thank you, thank you, thank you!

Leave a Reply