I need to hold back that I don’t bake this cake on a weekly basis. But why not? There is nothing wrong with having carrot cake for breakfast in my opinion. It is basically a bread, with veggies, nuts and raisins in – so why not?
Inspired by Bojon Gourmet, however living in Namibia I had to make some adjustments. Also, I replaced the 1/2 cup of sugar with stevia.
This cake also freezes well, just cut it up into your preferred size before hand.
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Mix DRY in a bowl 4 medium sized carrots, grated on smallest holes of your grater (1¼ cups packed)
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Mix WET in a bowl 1 teaspoon vegan butter or coconut oil, for the pan if you don’t have silicone baking wear |
Cream
1 recipe Vegan Cream Cheese Frosting (or Classic Cream Cheese Frosting if preferred)
A few sprigs carrot greens or parsley
Instructions
Position a rack in the center of the oven and preheat to 350ºF. I used silicone cake shape, so either use one 9-inch round cake wear or two smaller one (then you can create a taller cake instead of one biggish one).
In a large bowl, stir together the all dry ingredients in a bowel, and combine the wet ingredients in a separate bowl. Combine and scrape the batter into the prepared pan and smooth into an even layer. Bake the cake until a toothpick inserted near the center comes out clean, 22-30 minutes. Remove from the oven and let cool 20 minutes in the pan. Turn the cake out onto a serving board to cool completely.
Spread the cream over or if you split the batter in two spread between the two cakes. Chill briefly if the frosting is becoming overly soft
Gluten-free Monkey 