Spiced Carrot Cake
This carrot cake is inspired by my love and their end of September Birthday. Carrot cake is their favorite, spiced lightly, salty on top and full of chopped walnuts with extra shredded carrot. I love this cake with or with out frosting. It is delicious for desert or with morning coffee/tea. This recipe uses King Arthur Gluten-Free flour blend but you could use regular flour if you prefer. Serve this at your next brunch pot luck or make it for anyone who loves a spiced carrot cake for their birthday. Enjoy!
Ingredients:
2 cups flour (gluten free king Arthur blend)
3/4 tsp Baking Powder
3/4 tsp Baking Soda
1 tsp kosher salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2/3 cup olive oil
1/3 cup coconut sugar
1/2 cup maple syrup
2 tsp vanilla extract
2 eggs ( Sub 2 flax eggs for vegan)
1/4 cup oat milk
2 1/2 cups shredded carrot
1 cup chopped walnuts
1/2 cup boiling water
Directions:
-Prepare two large mixing bowls and pre heat oven to 350 degrees. Gather ingredients, measuring tools, whisk and spatula. Lighting grease round 9 inch cake pan with olive oil. Peel and shred 2-3 carrots (med-large size). Chop walnuts.
-Prepare dry ingredients: In a bowl whisk together flour, baking soda, baking powder, salt, cinnamon and cardamom. Set aside. Boil water in kettle.
-In second large bowl whisk olive oil, maple syrup and coconut sugar until smooth. Whisk in vanilla extract and eggs until well blended (about one minute). Next whisk in oat milk until smooth.
- Slowly add dry ingredients to wet ingredients mixing well with spoon or spatula. Make sure all dry ingredients are well mixed in together and there are no flour chunks. Finish off with a whisk to get it well mixed. Next slowly pour in 1/2 cup boiling water mixing with whisk in between pours. Be careful not to splash, whisk slowly and mindfully until all water in added and imersed in the batter.
-Next using spatula or spoon, fold in shredded carrots and walnuts. Transfer batter to greased cake pan. Sprinkle top of cake with coarse sea salt of your choice. Bake for 45-50 minutes until cake tester shows it is done and top is golden. Let cool. Serve with your favorite icing, ice cream or coconut yogurt.
