I had my boyfriend’s family over for dinner and they’re not really big fans of vegan food or healthy eating in general so of course for me it’s always rather nerve-racking since 99% of my diet is reliant on the above two categories! As a lover and doer of dinner party hosting, it’s the norm for me to cook up a dessert for anyone that comes over for a meal and on this day it just happened to be my experimental carrot cake to which I actually forgot to add sugar! Seriously, shit.
To my actual astonishment, they lapped it up and each morsel was polished off that evening. But I do also owe it to my frosting which saved the no-sugar thing, but a few of them said they preferred it without the iced topping, so I guess the sugar-free option was enjoyed just as much.
- 1 large apple grated
- 2 medium carrots grated
- 50g raisins
- 50g walnuts
- 50g oat flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- 200ml soya milk + 1 tsp lemon juice/vinegar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- Preheat oven to 180C.
- Combine carrots, apple, raisins, walnuts and milk and mix well.
- Fold in the remaining ingredients to form a sticky, lumpy batter.
- Scoop into a cake tin lined with greaseproof paper and bake for 40 minutes.
- Remove and allow to cool before frosting.
I used the frosting recipe from my cinnamon bun breakfast cake and topped the entire thing with crushed pistachios which worked well. Of course, a traditional buttercream or cream cheese frosting works just as well, completely depends on your preference.