The British bank holiday weather meant indoor activities were strongly encouraged; baking it is. Besides, I wanted to celebrate my survival after chicken pox hit me like a bad itch at the age of 22.
I am partial to any spiced cake around, and this Love and Lemons recipe (which I had been eyeing up for a while) hit the high notes. Cinnamon tones crept its way through the moist and filling cake, whilst the ‘cream cheese’ topping was out-of-this-world good. I am aware that nuts are often used for ‘cream’ or ‘cheese’ sauces in vegan dishes, but it was my first time using. I have officially been converted to the world of soaking nuts overnight.
As per, I added my touch. I replaced the cup of sugar with 6 pitted Medjool dates, and varied the amounts of the wet ingredients accordingly. The batter ended up thicker than I would normally expect, admittedly, but the grated carrots added enough moisture.
If you’re choosing to go refined sugar-free with the date addition, FYI: I processed the dates with the coconut oil and almond milk to make mixing a little easier. Grating carrots can be a little tough on the arms, huh? Lastly, I stuck with the L + L icing to be on the safe side of the fence. Be blade smart to ensure creamy goodness.
I was definitely happy dancing inside when I took my first bite.
I took some to work the other day, and the gals loved it – one of them had phobic tendencies towards carrot cake, but I seemed to have converted her!
A grandiose statement maybe, but this is the only carrot cake recipe you need in your life.
On a side note, it was free-from week at GBBO HQ. I completely empathise with those suffering from intolerances, or anyone who has ever been inhibited by certain food groups. What I do not like the promotion of, however, is the unnecessary and mindless elimination of food groups as part of a ‘diet’. One particular allergen that comes to mind is gluten. I will leave you with Unnatural Vegan’s video regarding this topic, which expresses my sentiments exactly.