Carrot Cake for Careful People |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is my highly modified version of Carrot Cake by Making Stuff. I loved it the day after it was cooked, I don't recommend eating it without waiting 6-12 hours. In fact, If you can wait a couple days, it would be just perfect. The texture and the flavors really benefit from waiting. This cake has a Queen Elizabeth Cake-like texture, because of the dates and coconut. It is quite dense and creamy on the inside, with a nice crunch on the edges. For the spice measures in this recipe : I went by eye, knowing the strenght of the spices I am used to use. These measures are approximate, and feel free to experiment to suit your own preferences. This cake keeps well in an airtight container in the fridge. The preparation time includes the hand-grating of the carrots and the hand-chopping of the dates. Ingredients:
6 1/2 fluid ounces oil (i chose extra-virgin canola oil) |
3/4 cup sugar (i took organic golden cane sugar) |
2 tablespoons molasses (i like blackstrap) |
1 cup water |
1/2 cup soymilk (i prefer natural ( unfortified, unflavored, unsweetened, unsalted. only soybeans and water.) |
1 teaspoon vanilla (use pure vanilla, please!) |
2 2/3 cups whole wheat flour |
3/4 cup oat flour |
1/3 cup rye flour |
1/4 cup buckwheat flour (i took gray buckwheat, but you could also use white or green buckwheat) |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt (i use sea salt) |
1 1/2 teaspoons cinnamon |
1 teaspoon allspice |
1/2 teaspoon clove |
1/2 teaspoon nutmeg |
1/2 teaspoon ginger |
3 cups carrots (grated, packed but not too tightly) |
1 cup dates (chopped) |
2/3 cup coconut (dried, shredded, unsweetened) |
Directions:
1. First of all, preheat your oven to 350 degrees.
2. Then, oil and flour a 9 X13 cake pan.
3. In a small bowl, whisk together the oil, the sugar, the molasses, the water, the soymilk and the vanilla.
4. In a medium bowl, sift together the flours, baking powder and soda, salt and spices.
5. Pour the liquid mixture in the dry one and very rougly combine. It is perfect if there are still big wet spots and big dry spots.
6. Add the carrots, dates and coconut and mix until well combined.
7. Pour the batter in the pan. It will be thick, so you must equalize it with a spatula.
8. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
9. Let the cake in the pan to cool on a rack for about 30 minutes, then cut in squares, unmold and cool the pieces on the rack overnight, or 6-12 hours.
10. Eat!
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