Happy SaturYAY! Hope you’re all having a wonderful weekend!
So I mentioned in one of my previous posts that the weather in Montreal was starting to feel more & more like fall every day… I’m not complaining because FALL IS MY FAVE SEASON, but, it’s always sad to say goodbye to summer, especially when we hardly had one.
Anywho, IN THE SPIRIT OF FALL BEING ALMOST HERE, basically, creeping up on us, I whipped up a little bit more of a warm & cuddly recipe this morning & IT’S SAFE TO SAY I NAILED IT.
What exactly did I whip up you ask? NO. NOT A BOWL FULL OF LEAVES & COLD WEATHER. Although, yes, that is what’s coming our way, unfortunately.
BUT THIS MORNING’S RECIPE IS A TAD BETTER & A TAD MORE EDIBLE.
I’m talking: VEGAN CARROT CAKE!
Honestly, the level of impatience I dealt with in terms of HOW BADLY I wanted to get this baby to you guys is INSANE. It’s so good that it felt almost selfish of me to retain it from you for too long. SO HERE I AM, in my hairdresser’s chair, multitasking & typing away frantically to get this babe of a recipe to you munchkins ASAP! See… I told you… I ADORE YOU GUYS!
Carrot cake is a classic. It’s usually frosted with cream-cheese. BUT TODAY, I changed it up a bit. I went the cleaner & healthier route, BECAUSE WHY NOT? This one has no frosting, but you would never even know. Well, you would know because you’d see it… who am I kidding? BUT YOU WON’T EVEN CARE. THAT’S HOW DELISH IT IS.
If you like carrots, cinnamon, apple, almond, vanilla & coconut… (I mean… who doesn’t?) then this BABE is for YOU! & If one or all of those things aren’t your jam, TRY IT ANYWAY! You won’t regret it!
It’s all things moist & chewy but just the right amount of crumbly!
It warms the heart & soul, LITERALLY!
It can be eaten as is or warmed up with a side of Greek yogurt, vanilla bean ice cream (TREAT YO’SELF) or some whipped cream (If you really wanna go all out! & YOU SHOULD, IN MODERATION!).
No dairy. YEP, no dairy.
No refined sugars.
Loaded with beta-carotene & antioxidants.
Do you even believe me when I say this is cake?
I know, I would have a hard time believing it too!!
BUT. IT. IS.
BTW, speaking of sprouted grains, I just want to rant a little bit about why using sprouted flour is A MUCH HEALTHIER & ALBEIT, SMARTER ALTERNATIVE TO THE GOOD OL’ PROCESSED FLOUR WE ALL KNOW (& most probably, grew up with #noshame).
A sprouted grain is a grain that has been allowed to sprout & begin to germinate as though it were left on its own & to its own devices in nature. Basically, nothing is added in & nothing is taken out!
Any vitamins or minerals dormant in the grains will be activated & come to the surface during the sprouting process, so you’re really getting the most out of each grain that you’re consuming. Research has shown that when grains are sprouted, you get an increase in vitamin C, carotene content (antioxidants) & the process creates a lot of B vitamins & bumps up any trace minerals present in the grain initially.
Compared to regular, processed flours, where a lot of the flavour is taken out, one of the benefits with sprouted grains is that the flavour of the grain is retained a lot more than it would be if it were processed. For instance: Spelt flour has a nutty flour, whereas regular flour will mostly all taste the same because it has been so processed to a point where any & all flavour or nutritional benefit it would’ve otherwise provided has been removed.
If you have issues with digestion, I highly recommend switching over the sprouted grains (whether it be for bread and/or flours) because sprouting breaks down the grains’ natural protective barrier, making them easier to digest. Sprouting basically returns the grain to a plant state of mind, so basically, the flour is consumed & digested by the body in the same way that a vegetable would be.
Obviously, sprouted grains are still a starch but the difference between these & processed flours is that the starches in these grains will be converted into simple sugars that the body can use for energy as opposed to being stored as fat (like they would for the processed kinds).
ANYWAY, all this to say: It does not require much effort to switch over to sprouted grains. It will really allow you to get all the nutrients out of the grain as opposed to using a processed version & it really is just a healthier & better-for-you choice overall! The main gist of it is because of the sprouting, the grain is remaining whole & as close to its natural state as possible, so it includes the bran, which contains most of the vitamins, minerals, fibre & phytochemicals found in the whole grain.
My loves, YOU WILL NEED:
- 2 1/4 cups of flour (I used half spelt & half all-purpose gluten-free flour);
- 3 tsp. of baking powder;
- 1 tsp. of baking soda;
- 3 tsp. of cinnamon;
- 1/2 tsp. of ground nutmeg;
- 1 tsp. of sea salt;
- 1/2 cup of organic unsweetened applesauce;
- 1 cup of organic unsweetened almond milk;
- 2 tsp. of pure organic vanilla extract;
- 1 cup of organic coconut palm sugar;
- 1/2 cup of organic coconut oil, MELTED;
- 2 cups of grated carrots!!!
Now, for that HOW-TO?
- Preheat the oven to 350F & line a baking pan with parchment paper;
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg & sea salt;
- In a separate bowl (SORRY MY LOVES, just one more, I swear!!), add the applesauce, almond milk, vanilla, coconut sugar, coconut oil & carrots!
- Mix the dry ingredients into the bowl with the wet ones! (& literally, DIE IN THE PROCESS BECAUSE YOU LEGIT WANT TO SPOON-FEED YOURSELF WITH THE ENITRE BOWL). Stir like a SAVAGE until fully-combined!
- Gently pour the mixture into the pan & bake for 30-40 minutes or until a toothpick inserted comes out clean (I baked mine for 35 minutes & it was perf, but I strongly suggest putting it in for 30 minutes & then monitoring from then on!)
- Let the cake cool completely (THAT’S IF you can resist), THEN CUT & DEVOUR (or stick your fingers into the cake & devour, THEN CUT. Oops. SORRY NOT SORRY!!!).
- This babe of a cake will keep best if stored in the refrigerator! (& THAT’S IF YOU HAVE ANY LEFTOVERS, LAWLZ!).