Homemade Carrot Cake with Maple Syrup have never been so easy and delicious and I love this awesome Cake with perfect taste and texture, it is simply the best of all! Baking with Carrots can be easier than you can imagine! This super delicious homemade Vegan Cake is quick to prepare and easy to make with healthier ingredients.
The taste and texture of Carrot Cake recipes with grated Carrots can never be compared with this Carrot Cake made with steamed Carrots and Coconut Milk. The Carrots can be sliced and steamed until tender before mashing with fork or using the Blender. They can still be blended before steaming and the result will just be the same. You can still add extra 1/4 - 1/2 cup of Coconut Milk when you're combining the ingredients in the stand mixer for a softer texture.
INGREDIENTS
1/2 cup Flax meal or ground Flax seeds
7 large Carrots (sliced and steamed)
3/4 cup Maple Syrup
1/2 tsp ground Nutmeg
1/2 tsp Salt
1 cup white Whole-Wheat Flour
1 1/4 cup Coconut Milk for the puree
3 1/2 tsp Baking Powder
3 cups All Purpose Flour
1/2 cup Vegetable Oil.
Sugar Free Glaze
1/2 cup powdered Erythritol
3 tbsp Coconut Milk
INSTRUCTIONS
Carrot Puree
Wash, peel the Carrots and cut into slices.
Put the Carrot slices into a pot with 1 1/2 inches of water
Bring the Carrots to a simmer over a medium heat and cook until tender.
Allow to cool and transfer to the blender.
Blend until smooth and set aside
Cake Batter
Preheat the Oven to 350* F.
Combine the Maple Syrup, Vegetable Oil and Flax meal together and whisk until smooth with a Stand Mixer
Combine the dry ingredients together and sift the mixture to remove any lumps.
Add the puree and the other ingredients and mix until well combined.
Grease a 9-inch Baking Pan with oil or Baking Spray and line Pan bottom with Parchment Paper.
Flour the sides of the Pan with about 1 tsp of flour.
Pour batter into Pan and bake for 35 minutes or until Toothpick inserted into the middle comes out clean (baking time vary)
Allow it to cool at room temperature
Add 1 cup of Erythritol into a Blender or Food Processor and pulse until powdery consistency of Confectioner's Sugar. You need just half cup of it and any leftover can be stored in an air tight Container.
Sprinkle and spread the glaze on top of the Cake and add any chopped Fruits of choice. I added a mix of chopped dried Cranberries and finely chopped Carrots
Refrigerate the Cake uncovered for 25 minutes to harden the glaze.
STORAGE
Put the Cake in an air tight container and refrigerate for 3 days. Remove the Cake again from the Refrigerator and keep at room temperature for about 45 minutes before serving. Carrot Cakes are tastier when eaten within 48 hours, so enjoy you Cake as fresh as you can!
Prep Time 30 minutes
Baking Time 35 minutes
Total Time 1 hour 5 minutes
Servings 22
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