On first glance this looks a little like a smoked salmon topped cake! Fear not it is indeed very delicious ribbons of carrot lightly poached with cardamon.
I haven‘t deviated from the classic recipe as with something like a carrot cake, if ain‘t broke don‘t fix it.
I added walnuts as usual but also some pumpkin seeds. Mainly because I love them, they are so good for you and I like a little texture in my cake. I also like to use spelt flour, in this instance I used sprouted, but you could use light spelt or 50/50.
I vary the frosting from cashew cream to cream cheese. The recipe here is for cashew cream.
The carrot ribbons are a new thing and they add a nice texture and freshness to the finished cake, plus I just love cardamon. but feel free to just sprinkle with extra walnuts or seeds.
SERVES:
01-10
Wet
1 cup oat/almond or other plant milk
½ cup light oil such as groundnut or coconut
1 tbsp. Apple cider vinegar or lemon juice
1 tsp vanilla extract
Dry
2 cups of spelt flour I used sprouted, or plain flour
1 cup soft brown sugar or coconut sugar
1 tbsp. baking powder
1.5tsp bicarbonate of soda
100g roughly chopped walnuts
¼ cup pumpkin seeds
½ tsp ground cloves
¼ tsp freshly ground nutmeg
1 ½ tsp ground cinnamon
Approx. 280g grated carrot
Poached carrot
2 medium carrots ribboned using a peeler
2 cups of water
1 cup caster sugar
6 cardamon pods bashed open
Cashew Frosting
1 ½ cups soaked cashew nuts overnight of for minimum 30 minutes in boiling water.
Scant 1/8 - ¼ cup maple syrup
Scant 1/8 - ¼ cup almond milk
1 tsp vanilla extract
Juice of half a lemon
Good pinch of salt
Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.