How to give carrot cake, one of the most popular cake recipes ever, a unique flavor just using one different ingredient
Carrot cake is probably one of the favorite cakes of many people, vegan or not. For me it brings so many memories, so much joy. After becoming vegan I have made many recipes and there was never one that I didn’t like. Recently I was looking for something different and my friend sent me her mother’s recipe. It is a very simple recipe, but it gave the carrot cake a twist: she uses coconut milk as the main liquid ingredient!
The flavor of the coconut milk isn’t that strong in the baked cake but it turns something already amazing on perfection.
I have replaced the sugar for date syrup so I needed more flour and made a few other adjustments to the original recipe (for example, it’s rare that people use baking soda in cake recipes in Brazil, specially non-vegan ones).
Carrot Cake A Twist Recipe
– 3 grated or blended medium carrots (I used grated)
– 1/3 cup vegetable oil (I used sunflower oil)
– 1 cup white flour (if using date syrup please use 1 and 1/2 cup)
– 100ml coconut milk (1/2 cup)
– 1/2 cup water (if using date syrup please reduce to 1/4 cup)
– 3/4 cup brown sugar or 40ml date syrup (3 tablespoon)
– 1/2 tsp baking powder
– 3/4 tsp baking soda
– pinch of salt
Pre-heat the oven 180C (or 375F). In a large mixing bowl whisk together the dried ingredients, including the carrots if you’re using grated ones. Make a whole in the center and add the blended carrots (if using it), oil, coconut milk and water (and date syrup if you’re using it instead of sugar). Mix it until well combined.Pour mixture into a cake pan and bake it for about 30/35 minutes or until an inserted toothpick comes out clean.
– Adding nutmeg or cinnamon to the recipe will give you an extra richness of flavor.
– Chocolate ganache is a great topping to any carrot cake and you can make it using coconut milk instead of soy or rice milk.