Today I was going to go to uni and finish three assignments, but instead I skipped class and made a carrot cake.
I’m worried by how often this has been happening lately. Very worried. But it’s such a nice day today! If you live in Sydney you’ll agree this last week has been awesome. Goodbye winter and having to sit on my heater every five minutes while I’m getting dressed.
I am kind of sad it’s too hot to drink hot chocolate now though. I developed the perfect recipe this winter involving lots of cinnamon and homemade almond milk. Sooo good.
I’ve been getting weirdly stressed about making blog posts lately, I don’t know if anyone noticed how late each post is going up. I just can’t decide what to make! And when I do decide, I can’t find the time to make it and photograph it and edit it in time. So stressful!
This morning though the urge to make carrot cake was stronger than the voice saying “but you already made a banana carrot layer cake” and a carrot loaf for this blog. Not to mention the best carrot cupcakes of all time.
But you can never have too many carrot cake recipes! Right? Right guys?! And besides, this one is gluten free. It’s also absolutely delicious. Super moist and fluffy and yogurty from the icing (if you go the non-vegan way). it’s the kind of cake where you cut yourself a second slice before you’ve even finished the first piece, not that I would know anything about that…
My sister and I demolished half the cake this morning, in-between listening to all the new music I downloaded and dancing with my dog. I’m somehow not feeling too regretful about missing my morning lecture about client/lawyer retainers.
You can either top this cake like I have, with a cup of strained yogurt mixed with 2 tbsp of maple syrup, or you can use coconut yogurt or cashew cream for a vegan option. Any will be delicious! Enjoy 🙂
One Year Ago: Carrot, Pear and Quinoa Crumble Muffins
Gluten Free Carrot Cake: Inspired by this recipe
3 eggs OR 3 tbsp chia seeds mixed with almond milk
2 very ripe bananas
15 fresh dates, seeded
6 tbsp olive oil
1/2 cup almond meal
1/2 cup brown rice flour
1/4 cup potato flour
1 tsp baking powder
1 tsp cinnamon
3 medium carrots, grated finely (skin on ok)
300g yogurt, drained in a cheesecloth for at least an hour
4 tbsp maple syrup
Preheat the oven to 180C (350F) and line a 20cm round cake tin.
Either mix the chia seeds with the almond milk and set aside, or whisk up the 3 eggs. In a blender, blitz the banana, dates and oil. In a medium bowl sift together all the dry ingredients.
Fold the eggs into the dry ingredients, then fold in the banana date mix. Stir in the grated carrots and pour into the tin. Bake for about 30 minutes, until a skewer comes out clean.