Amazing Carrot Cake – Oil, Egg, Sugar, & Gluten Free (But It Still Tastes Terrific) Plant Based Cake

Posted on
It has almost been two years since we started our plant based journey, & in those (almost) two years, I’ve made & tried some really bad cakes. I had pretty much given up even considering making cakes – even for birthdays, until I came across this recipe from Straightupfoods.com.

As I was making this recipe, I had some confusion reading the recipe & did a couple of things incorrectly. I also added some additional ingredients. Following is my adaptation, which we loved.

·       3 cups nondairy milk
·       8 ounces pitted dates (14-16 Medjools or 28-32 Deglet Noor), chopped
·       1 very ripe banana
·       1 cup raisins – divided

·       2 teaspoon vanilla extract (or seeds from 1 vanilla bean)

·       3.5 cups old-fashioned rolled oats
·       4 teaspoons cinnamon
·       4 teaspoons baking powder
·       2 teaspoon baking soda

·       2 teaspoons sea salt
      1 teaspoon ground nutmeg

·       1 teaspoon salt
·       1/4 teaspoon ground cloves

·       3 cups grated carrots (4-6 medium)

·       1 cup chopped walnuts
·       ¾ cup unsweetened coconut flakes, plus more for the garnish (lightly toasted if desired)
·       Vanilla Frosting (below)

Heat panggangan to 350*F.

Place oats in blender, & blend until a fine powder is formed. Pour into a large bowl & set aside.

Place milk, dates, banana, raisins & vanilla in blender & blend until smooth. (Soak for 15-20 minutes first to soften if not using a high powered blender.)

Add cinnamon, baking powder, baking soda, salt, cinnamon, cloves, & nutmeg to the oat flour & mix with a whisk to incorporate.

Mix in the contents from the blender.

Mix in the carrots, remaining raisins, nuts, & coconut.

Line 2 nine inch cake rounds with parchment paper, & divide batter between the two pans.

Bake for 40-45 minutes.

Cool for 10 minutes before removing from pans.
Remove from pans & cool completely on a wire rack.

Serve with vanilla frosting (Double this recipe), & garnish with toasted coconut flakes.

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *