…that I planned on making after having lunch at the new vegan place (the only one I think) in Luxemburg town.
The plan was to make a raw carrot cake later in the day and tell you all about the process. BUT I find that raw “baking” as much as I admire the originality and produce used, doesn’t agree with me. Too many nuts or coconut oil for me it seems, used to keep the creation together. Reading the recipe that I had for the planned cake confirmed that thought.
In search for a middle path I settled for a more traditional version and found a recipe from Nigella Lawson. I had to adapt it to the circumstances of my kitchen cupboards & to my aversion for refined flour.
More noteworthy, I actually used sugar which I haven’t done in ages. Only 50% of the amount indicated. I always reduce the amount indicated in a recipe by half, even if I substitute the regular sugar with the coconut version. 50% of the sweetness is largely enough in most cases & allows you to actually taste the other ingredients as well. In this case the recipe asked for light muscovado but I used dark muscovado since that’s what I had.
This makes about 8 cupcake sized cakes
50g muscovado sugar
175 ml sunflower oil
2 free range eggs
225g whole spelt flour
3/4 teaspoon bicarbonate of soda
1 teaspoon of cinnamon
pinch of salt
zest of 1 lemon
150g grated carrots (about 2 carrots)
100 g almond flour
Whisk all the ingredients together starting with oil & sugar. Fill the dough into your cupcake baking forms or use a big baking dish. Bake at 180° until they smell and look just right and there remains no dough on your cake tester.