Gluten Free & Vegan Sticky Carrot Cake Recipe Video

Summary

Preparation Time20 MinCooking Time55 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
TasteMethod
DishVegetarian
Main IngredientHealthy,

Ingredients

For the carrot puree
 Baby carrots20 Medium, washed and trimmed with stalks
 Muscovado sugar1⁄4 Cup (4 tbs)
 Maple syrup1 Tablespoon
 Rice milk1⁄3 Cup (5.33 tbs)
 Ground cinnamon3 Teaspoon
 Ground ginger2 Teaspoon
For the cake
 Potato starch1⁄4 Cup (4 tbs)
 Tapioca flour1⁄4 Cup (4 tbs)
 Rice flour1⁄4 Cup (4 tbs)
 Baking powder2 Teaspoon
 Caster sugar1⁄2 Cup (8 tbs)
 Vegan spread3 Tablespoon
 Bananas2 Medium
 Cocoa powder1⁄4 Cup (4 tbs)
For the icing
 Icing sugar1 Cup (16 tbs)
 Rice milk1 Tablespoon

Nutrition Facts

Serving size

Calories 442 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 2.4 g12.2%

Trans Fat 0 g

Cholesterol 0.7 mg

Sodium 232.2 mg9.7%

Total Carbohydrates 97 g32.4%

Dietary Fiber 6.8 g27.2%

Sugars 69.8 g

Protein 3 g6.7%

Vitamin A 87.8% Vitamin C 6.6%

Calcium 18.4% Iron 13.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 355 degrees F (180 degrees C).

MAKING
2. In a grease proof baking tray or casserole dish, line up the carrots at the bottom. Sprinkle the muscovado sugar on top of the carrots and pour the maple syrup in.
3. Bake this tray in the preheated oven for 35 minutes or until carrots feel soft. While baking, flip the carrots over once at 17 minutes with the help of the stalk.
4. Once done, remove and cut off the stalks. Place the carrots in a food processor with the rice milk, ginger and cinnamon. Blend until smooth and not gritty.
5. In an electric mixing bowl, add the vegan spread, caster sugar, baking powder, flour and mix well.
6. Add in the carrot puree and mix well.
7. Add in the bananas and cocoa powder and mix until it is well combined.
8. Take two 5 inch round cake pans. Divide the mixture between the two pans and evenly spread it out. Bake the pans in the oven for 20 minutes.
9. Once done, remove the pans and let them cool for a few minutes.
10. In another bowl, mix the icing sugar together with the rice milk while the cake is cooling.
11. Take one cake, spread the icing over it evenly and place the other cake on top like a sandwich with the icing in between.
12. Add the remaining icing on top of the cake and let it drip down the sides.

SERVING
13. Slice the carrot sticky cake into desired pieces and serve.
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