I am not vegan, I am not vegetarian. But I love to experiment. I found this recipe in a magazine and I wanted to try it. Besides, I have this thing with wholemeal flour – whwnever I use it, something goes wrong. But I keep on trying, hopefully one day the fate will me in my favour!
\nThe cake is not difficult at all. The ingredients are somehow many though. I did not find coconut oil, so I used vegetable oil. Probably it lacks some taste, but it’s quite peculiar anyway.
\nThe banana frosting gives it a kick too, so it was a surprising experiment after all.
\nAnd it’s 100% vegan!
\n300 gr carrots
\n300 gr wholemeal flour
\n200 gr brown sugar
\n2 dl apple juice
\n1 teaspoon of freshly grounded ginger
\n5-6 spoons of coconut oil
\n1 teaspoon of baking soda
\n1 teaspoon of lemon juice
\nPeel the carrtos and then put them in bits in a mixer. Blend them. In a bowl put the flour, the sugar, the baking soda, the ginger, the apple juice, the oil and the lemon. Once it is all well amalgamated, add the carrots and whisk again. Put the mixture in a mold (24 cm diameter) covered with baking paper (better moist the paper and squeeze it first). Bake it for about 20 minutes in the oven preheated at 180 degrees – you’d better check the cake, I had to leave it a bit longer because it was still raw.
\nWhilst it cools down, you may prepare the banana frosting with
\n3 bananas
\n5\/6 spoons of maple syrup
\n4\/5 spoons of coconut oil
\n5\/6 spoons of cold coconut milk
\ncinammon
\nPut the bananas in a mixer and whisk them with the syrup, the coconut oil and milk, and a teaspoon of grounded cinammon. Put the frosting onto the top of the cake, and decorate it with a julienne carrot.
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