Vegan Carrot Cake

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This week we received our first organic veg box delivery from Bellfield Organics. I can sometimes get stuck in a rut with cooking so getting a veg box delivered gives me the opportunity to try different veggies and recipes. This week we had lot's of carrots, so a super moist, sweet and delicious carrot cake it was. 

My new favorite cake recipe, there is a high chance it will feature at Lena and myself's TONIFY: Year of The Down Dog yoga workshop next month!

  • 250g of Gluten Free All Purpose Flour
  • 1 tsp of GF Baking Powder
  • 1 tsp of GF Baking Soda
  • Pinch of Salt
  • Cinnamon
  • Zest of 1 Grated Orange
  • 250g of Grated Carrot
  • 170g of Coconut Palm Sugar
  • Flax Egg (ground flax seed mixed with warm water)
  • 110ml Olive Oil
  • Vanilla Extract
  • 1 Tbsp Apple Cider Vinegar
  • Chopped Walnuts 

Preheat the oven to 180'C

Sift the flour, baking powder, baking soda, salt and cinnamon into a mixing bowl.

Add the grated carrot, orange zest and the brown sugar.

In the meantime, add the oil, vanilla, apple cider vinegar, walnuts and flax egg to the bowl and mix well.

Add the mixture to two cake tins and place in the oven for 30 minutes 

Once ready, remove from the oven. Allow to cool before removing from the tins. Option to add icing, but I found the cake so sweet and moist, icing wasn't needed!