Dia’s Gluten Free & Vegan Sticky Carrot Cake (One for the kids)

Posted by ♦***Admin--Dia***♦ on April 1st, 2012. Filed under: Casein Free, Dairy Free and Vegan, Macrobiotic, Vegetarian, What's New, Wheat and Gluten Free.
  1. Dia's Vegan & Gluten Free Sticky Carrot Cake

When I was a child I occassionally had the treat of carrot cake. The carrot cake I was first introduced to was soft, smooth and creamy. I loved it! So when I went out to a diner one night and ordered their carrot cake for dessert I wasn’t very happy with what had been served to me. Keep in mind I was only about 6 years old at the time. Much to my dismay this diner’s carrot cake was bulky, nutty, grainy and oh… it had carrots in it that were visible to the naked eye. “What?!? This isn’t carrot cake!!!” I proclaimed to my father. He said, “Yes, that’s carrot cake.” “But it tastes nothing like the carrot cake I have been eating, and look at all these carrots in it!!!” I grumbled. He said, “Dia, this is actually real carrot cake, the stuff you’ve been having at home was coming out of a box.” Ohhhhhhhhhhh. But still as I grew older I searched for a smooth and moist carrot cake not overwhelmed with nuts and grated carrots, but I never found one. Sigh. So, I just had to go and make my own. :D

Now, I have revamped this recipe especially for my nephew Rex who is just about 10 months old. He needed something softer, more like a British steamed pudding in texture, and I came up with this.

Based on the memory of my 6 year old palate, I do think children will enjoy this carrot cake.

Bushy Top Carrots

 

Glazed Carrots

 

© Cooking With Dia 2012

Recipe: Dia’s Gluten Free & Vegan Sticky Carrot Cake

Ingredients

    For the Carrot Puree

    20 Small or Baby Carrots washed and trimmed (not the fake baby carrots you find sometimes in stores that are immaculately peeled and teeny tiny, you need carrots preferebly that still have their stalks on.)
    1/4 cup muscovado sugar
    1 tablespoon of maple syrup
    1/3 cup of rice milk
    3 tsps cinnamon
    2 tsps ground ginger

    Flours

    1/4 cup of potato starch
    1/4 cup of tapioca flour
    1/4 cup of rice flour

    2 teaspoons of baking powder
    1/2 cup of caster sugar
    3 heaping tablespoons of vegan spread
    2 medium bananas
    1/4 cup of cocoa powder

    For the icing

    1 cup icing sugar
    1 tablespoon rice milk

Instructions

    Preheat oven to 355 degrees F (180 degrees C)
    Take out a grease proof baking tray or casserole dish and line up the carrots inside.
    Sprinkle the muscovado sugar on top and then pour the maple syrup in.
    Bake in the oven for 35 minutes or until carrots feel soft.
    Half way through the 35 minutes flip the carrots over (this is why I keep a bit of the stalk on, if you are careful you can grab onto the stalk and flip the carrot over).
    Once the carrots are finished baking, cut off the stalks.
    Place the carrots in a food processor with the rice milk, ginger and cinnamon.
    Blend until they look smooth, not gritty.
    In a mixing bowl place the vegan spread, caster sugar, baking powder and flour and mix until well combined.
    Add in the carrot puree and mix.
    Add in the bananas and cocoa powder and mix until it looks well combined.
    Use two 5 inch round cake pans.
    Divide the mixture between the two tins and evenly spread out on top.
    Bake in the oven for 20 minutes.
    Take out and cool for a few minutes, but because you want to eat this while it’s warm an easy trick (watch the video) to get the cakes out of the pan is to use a can underneath. If you didn’t bake them in cake pans with removable bottoms, this trick won’t work.
    While the cake is cooling mix the icing sugar together with the rice milk and it’s that easy to make icing.
    Sandwich the two layers together by spreading the icing out on top of one cake and placing the other cake on top.
    Use the rest of the icing to pour on top of the cake and it will drip down the sides.

© Cooking With Dia 2012 www.cookingwithdia.com

 
Dia's Vegan & Gluten Free Sticky Carrot Cake

Slice and serve! :)

© Cooking With Dia 2012

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12 Responses to Dia’s Gluten Free & Vegan Sticky Carrot Cake (One for the kids)

  1. Melanie Armstrong

    Absolutely beautiful and very yummy looking!

  2. Vegan Sally

    Oh! What a cute story Dia!!! I enjoyed reading that, and I will be making this cake for the little ones for sure!

  3. Michael

    Mmmm that first picture I find completely captivating. Wonderful work my dear!

  4. Dave

    I’m sure kids will love this – and so will I !! Sounds delicious !

  5. Laura

    i’m sure Ashley would eat this since she hates chunky things in her cupcakes! I wish I knew where to get all the vegan stuff for the recipe!

  6. ***Admin--Dia***

    Do you live by a Whole foods? They would have everything, and the vegan spread in America is called Earth Balance, that’s the most popular one there. Rice milk will be at Trader Joe’s or Whole Foods, so will all of the flours. But you could find the flours at most super markets, they usually have a gluten free section now.

  7. Laura

    Thank you Dia! I don’t live near a Whole Foods but Trader Joe’s isn’t too far. I will go there! Your food looks so yummy in these pictures!

  8. tabata

    I like your fantastic web site, I was searching for this all over.
    best regards

  9. VeggiePeggie

    Oh yummmmmmm. It looks almost molassessy like shoo fly pie.

  10. ***Admin--Dia***

    Thanks, yeah it has a similar consistency to that!

  11. MacroMan

    Dia!!! It’s been so long since I’ve said hello! I am catching up with all of your posts, sorry I haven’t been online. I missed your blog and your cooking. Your posts continue to grow and get more beautiful and better each one I look at. I hope that everything is going better for you, and if not keep hanging in there.

  12. GingerCarrots

    You have a beautiful website and you take beautiful pictures and make beautiful food because you have a beautiful soul!

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