Spiced Carrot Cake

by Alexandra London-Gross on April 21, 2014

in Food, Recipe

Mission eat all the carbs is on a roll. I’m kind of convinced that all this sugar is making me a little crazier than usual but its only a few more days before I burn it all of. I also have to remember that eating all the carbs does not mean eating an entire loaf of bread in one sitting.

I spent this Easter home in Charlottesville this year, the first I was without my family. I went on my last training run, took several naps, started packing and cleaning and organizing, and decided to make myself carrot cake. My mom makes the best carrot cake hands down. Its an old family recipe in handwriting I can barely read but its amazing. The not so amazing part is that its made with whole wheat flour, which means I haven’t had it in years. This didn’t turn out quite the same, but is still good. Some things will just never be the same (especially when you try to make them gluten-free and vegan).

Spiced Carrot Bread

 

Spiced Carrot Bread

by Alex London-Gross

Prep Time: 15 minutes

Cook Time: 55 minutes

Ingredients (serves 8)

  • 1/2 cup buckwheat flour
  • 1/2 cup gf all-purpose flour
  • 1/4 tsp xatham gum (if not included in flour)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1/2 tsp all spice
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/4 tsp ground ginger
  • 1 1/2 cups shredded carrots
  • 1/3 cup chopped walnuts
  • 1/4 cup raisins
  • 1/4 cup crystalized ginger, cut into small pieces
  • 2 flax eggs
  • 2/3 cup coconut sugar
  • 1/2 cup coconut oil
  • 2 tbsp unsweetened almond milk (if needed)

Instructions

Preheat oven to 300F.

In a large bowl, whisk together all the dry ingredients through ground ginger.

In a medium bowl, cream the flax eggs, sugar and oil together until smooth. Add this mixture to the dry ingredients and mix to combine.

Add the shredded carrots, walnuts, raisins and crystalized ginger. Mix well until combined. If the batter seems very thick and dry add almond milk as needed. The batter is thick and sticky, but should combine together.

Add batter to a silicone or oiled loaf pan and bake for 50-60 minutes, until a toothpick comes out clean. Allow to cool completely before removing from the pan and cutting into slices. Store in the fridge in an air-tight container.

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If you want the real carrot cake recipe call Madre. Its probably some super secret London (Kuharski?) recipe. But she’s hopefully not as crazy as her mom about hoarding recipes.

Spiced Carrot Bread

{ 1 comment… read it below or add one }

DrMomma April 21, 2014

Okay Al, it’s Grandma London’s whole wheat carrot cake recipe. It is the best, I’ve ever had and as the recipe states “it’s so moist that not frosting is needed.” And yes, I will share it.

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