There is a theory that the recipe for carrot cake dates back to the Middle Ages, when poor people didn't have sugar for cakes, so they sweetened their simple cakes with naturally sweet carrots. This carrot cake of mine is also very simple - and delicious. What would medieval people say if they knew that we are now doing this on purpose? :)
Allergens: gluten, almonds | Preparation time: 50 min | Portions: 6 | Complexity: intermediate
Ingredients
200 g carrots (4 carrots)
150 g ground almonds
200 g spelt flour
10 g baking powder
1 tsp cinnamon
pinch of salt
200 ml sunflower oil
150 ml plant milk
100 g coconut yogurt
1 tbsp apple cider vinegar
75 ml maple syrup
Preparation
Preheat oven to 180 degrees Celsius.
Clean and grate the carrots. We need about 200 g of grated carrots.
In a bowl, mix the dry ingredients - almonds, flour, baking powder, cinnamon and salt.
In another bowl, mix the wet ingredients - oil, milk, yogurt, vinegar and maple syrup.
Add the dry ingredients to the wet ingredients and mix well.
Then add carrots to all of this and mix gently.
Pour in a baking tray lined with baking paper and bake for 30 minutes. Test with a toothpick before removing from the oven.
Notes
The dressing is very simple - just soy yogurt with a splash of maple syrup and a few drops of lemon juice. It pairs well, and if kept in the fridge, it hardens and becomes like a real deal :)
