Welcome to another Meatless Monday! At first I felt like I was cheating a bit putting in a cake, but it is vegan, so I feel like it fulfils the criteria somehow!
I have made these carrot cakes with eggs instead of the egg substitute (in this case chia), and can I jus say, they are actually not as good! The chia mix just adds a great taste and alters the texture a little, so they’re best this way!
This can either be made as one big cake or in a muffin pan.
Without further ado, the recipe:
Vegan Carrot Cakes (Wholemeal, Sugar-Free)
2014-06-18 07:25:44
Yields 16
Cook Time
20 min
Ingredients
- 3/4 of a cup rice malt syrup
- 3/4 cup Coconut Oil
- 3 Large Chia Seed eggs (1 tbs chia seeds - ground, + 3 tbs water refrigerated for 10 mins makes 1 egg)
- Pinch of Salt
- 3/4 teaspoon Bicarb Soda
- 2 cups Wholemeal Self Raising Flour
- 2 cups finely grated Carrot
- 1/2 cup Pecans, finely chopped
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
Instructions
- Preheat oven to 180º. Spray or oil a muffin tray.
- Mix your wet ingredients together and stir. Make sure your chia egg is all mixed through.
- Next, mix in your carrot, then the other dry ingredients. Stir until it's all combined, but no more than that. Do not overmix.
- Fill your muffin tray evenly with the mix and bake for 20 minutes. Let it cool, then eat!
The Climbing Tree http://carbis.com.au/
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