VEGAN CARROT CAKE

For a cake 9 inches

2 cups grated carrots (about 3 carrots)

 1 cup rice flour

½ cup coconut flour

½ cup walnut, almond or hazelnut meal

 1 tsp ground cinnamon

1 tsp ground nutmeg

¼ tsp grated nutmeg

¼ tsp ground cardamom

2 tsp baking soda

½ tsp salt

 2 cups apple juice

½ cup Demerrara sugar or xylitol

½ cup vegetable oil

 

1 cup coconut milk

1 lime zest and juice

agave syrup to taste

Ever since I learned how to make Morning Glory Muffins from Pam McKinstry’s Sconset Café Cookbook, these – in a form of a cake – have become one of my favorite desserts, breakfast, you name it. Each time I was baking them, I tried to make them healthier and healthier. This is by far the healthiest version of the cake, low-carb, gluten-free and low-fat. On the other hand I did not skimp on the taste. The cake is loaded with lots of flavor, chock full of healthy ingredients, superfoods included, and beautiful to look at.

 

Position a rack in the lower third of the oven and preheat to 350 degrees F.

Sift or whisk together the sugar, flour, cinnamon, ginger, nutmeg, cardamom with baking soda and salt into a large bowl. Add the grated carrots  and whisk to combine. In a separate bowl, whisk the apple juice and sugar with the oil. Pour into the bowl with the dry ingredients and blend well. Spoon the batter into the cake pan lined with baking paper. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack to finish cooling.

When the cake is cooling, is a small saucepen heat the coconut milk with lime zest and lime juice. Sweeten to taste and add agar agar. Bring to a boil so that agar-agar melts into the liquid. When slightly cooled pour over the cake and sprinkle with coconut.

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