Made these when we discovered we were about to be invaded by littles for their first Easter egg hunt with us, and then later by strapping, ever-ravenous teenagers always on the prowl for something ‘tasty’ (which is code for sweet!) Giant-sized pan of pasta sauce was on the go at the same time. Chocolate nests were in the freezer, marzipan eggs still to be made.
I’ve never really been a cake fan, but I always loved carrot cake with cream cheese frosting on special occasions. Since becoming vegan, I’ve been on the lookout for a suitable replacement. I found and adapted a recipe for Raw Carrot Cake Bites with CoYo Frosting – So Moreish! but although I don’t do much baking in the oven, I wanted a recipe we could present to visitors who were less familiar with my raw food lifestyle. I discovered the recipe that inspired these cakes on Sarah Bakes Gluten Free and they worked out so well I made a second batch for another upcoming family visit this week and put them in the freezer.
I altered some of the ingredients, swapping canola oil with coconut oil, coconut palm sugar for the brown and cane sugar and reduced the amount of maple syrup. I used a combination of the flours we had in the cupboards and had no idea if they would work, but they did. I think in the second batch, the chestnut flour was in the majority, but any combination would work. We replaced the vinegar with lemon juice.
I also made my own version of the frosting – I even gave up my precious bar of Raw Chocolate Company Vanoffe Dark Raw Chocolate to grate and sprinkle on top.
Everyone loved them, from the 2 year old via the über-critical teenagers, to the adults.
There are no eggs, butter or gluten in them.
All measurements are approximate, ingredients are organic where possible, the first batch made 12, the second made 14!
1 Cup SR Gluten-free Flour
1/2 Cup Chestnut Flour
1/2 Cup Cornflour
1 Tsp Ground Cinnamon
1/2 Ground Ginger
1 Tsp Baking Powder
1/2 Tsp Baking Soda
Pinch of Salt
1/2 Cup Unsweetened Coconut Milk (in the second batch we used rice milk and it worked fine)
1 Tbsp Lemon Juice
3/4 Cup Coconut Palm Sugar
1 Cup Finely Grated Carrots
1/3 Cup Coconut Oil
1/4 Cup Carrot Juice or Apple Juice
1/4 Cup Unsweetened Applesauce
1 Tbsp Pure Maple Syrup
1 Tsp Vanilla Extract
Prepare apple sauce and apple/carrot juice if making fresh. I got halfway through the recipe the first time before realising I needed apple sauce! I cooked a dessert apple in a little water or apple juice until soft and allowed it to cool.
Sift all flours, spices and salt together in a bowl.
In a separate large mixing bowl, add the lemon juice to the milk and stir well.
Add the remaining ingredients and stir before slowly mixing in the flours.
The mixture should pour like a batter.
Pour into cases.
Cook at 170C in a fan oven until a fine skewer/wooden toothpick comes out clean, about 15 – 17 minutes in our oven.
Allow to cool.
(These cases were a little big, I used smaller ones for the second batch and the cakes filled them better, they also rose better.
I also decided to try silicone cases next time as the paper ones had a tendency to stick).
Prepare the frosting.
The measurements are very inexact as I just kept adding until the consistency was right.
I began with 4 very heaped tbsps of Coyo Live Plain Coconut Yogurt, 4 Tbsps finely ground Cashews (you could use ground almonds), 1/4 tsp Vanilla Extract and 1 Tablespoon Maple Syrup.
(You could use a little lemon or orange zest in place of the vanilla if you wanted a different flavouring).
Mix well until it’s firm but spreadable, you don’t want it to pour. Add more nuts if it’s too thin.
Spread onto the cooled cakes.
Grate some raw chocolate and sprinkle on top.
The second batch looked better, they filled the smaller cases and had more frosting on them, but I forgot to take photos. Nevertheless, the Fairy Cake Queen in the family (my daughter-in-law) gave them the thumbs up, eating three just to be sure!
These kept well in an airtight container in the fridge and will also keep in the freezer – how long, I can’t say, ravenous teenagers and all that!
Copyright: Chris McGowan