I made this tonight after dinner. The four of us devoured two-thirds of it.
I had originally planned to post two other recipes which I’ve enjoyed over the last couple of days, but this was too yummy to make you wait. You’ll see the other two tomorrow.
This recipe is very slightly adapted from the Whole Grain Vegan Carrot Cake posted by Angela at Oh She Glows. I made a couple of changes to make it nut-free. I know a few regular readers with nut, dairy, soy allergies in the family and this recipe is perfect. It’s even wheat-free (though not gluten-free, unless spelt is gluten-free; you’ll have to enlighten me on this one).
My loaf looked just like Angela’s, and her photography is so beautiful that I’ll just show you one of her photos here. If you click on the link above, along with the recipe, Angela gives some interesting insights into food photography. I’ve said it once and I’ll say it again: I’m no photographer and I have little interest in learning, but I can surely appreciate the photos.
Here is the recipe with my changes and suggestions:
Carrot Cake Loaf with (optional) Lemon Glaze
Yield: 1 small loaf, eight 1-inch slices
- 1.5 cups finely grated carrot, unpacked
- 1 tbsp ground flax seed
- 1/2 cup pure maple syrup
- 3/4 cup 1% milk (or other non-dairy milk as suggested in original recipe)
- 1/3 cup canola oil (or oil of choice)
- 1.5 tsp pure vanilla extract
- 1/2 tsp apple cider vinegar
- 1.5 cups whole grain spelt flour (I used all-purpose unbleached spelt flour)
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup raisins, soaked for 10 minutes & drained
- 1/4 cup sunflower seeds, chopped
Lemon glaze: 1/2 cup icing sugar whisked with 1 tbsp fresh lemon juice (or to taste)
1. Preheat oven to 350F (325F convection) and line a small loaf pan (8″ x 4″) with parchment. Lightly grease (I sprayed) the parchment and sides of pan with oil and set aside. Note that the original recipe used an 8”x8” square pan so that would also work.
2. In a medium bowl, mix together the grated carrot, ground flax, pure maple syrup, milk, oil, vanilla, vinegar. Set aside for at least two minutes while you gather the dry ingredients.
3. In another large sized bowl, whisk together the spelt flour, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined (a few dry spots may remain). Fold in the raisins and chopped sunflowers seeds. Be careful not to over mix as spelt is a very delicate flour.
4. Pour into prepared pan and bake at 350F for 55 minutes or until a toothpick comes out clean (I needed a full 60 minutes). Cool for 10 minutes in the pan, and then transfer the loaf to a wire rack (plate in my case) to cool completely. Drizzle on lemon glaze. Serves eight 1” slices. May be frozen.
Next time I’m going to forego the glaze and serve it for breakfast or a school snack. But as an afternoon sweet, the glaze is the perfect added sweetness (my neighbours may have seen me licking the bowl through our back windows).
Question for Experience Bakers and Oven Users: I usually use the convection settings on my oven. I was told that I just need to set it 25 degrees cooler than the recipe calls for in a conventional oven. Why is it then, that my baking always seems to take longer the recipe suggests?