Carrot cake

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.

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