Do you remember that insane Carrot Cake I made from the recipe on gimmesomeoven.com? Well I have messed with it slightly to make a slice. I haven’t baked anything for my new workplace, and so I wanted something simple and delicious that was easy to grab-and-go, without the ceremony of cake-cutting. If you’d prefer the cake, then please see the original here. I always go for the cake, haha.
This bar recipe makes about 16 pieces, depending on how large or small you slice. I’m a bit generous in my serving sizes! I also baked it in a very thick slice tin, which may mess with the cook time a little. If your slice tin is relatively thin, and not thick and sturdy like mine, then your cooking time will be a little less. You will be able to tell when it’s cooked by gently tapping on the centre. If it’s majorly squishy, then it isn’t ready. If it’s feeling cooked through, then remove it,
1 1/4 cups gluten free flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ginger grounds
2 tsp cinnamon grounds
250g grated carrot
1/2 cup caster sugar
1/2 cup brown sugar, lightly packed
2 TB flaxmeal in 1/2 cup boiled water
1/3 cup liquid oil
1/2 cup walnuts
1. Preheat your oven to 180*C and line a large slice tin with paper.
2. In a large mixing bowl, stir through the flour, powders, soda, salt, ginger, cinnamon and sugars. Slowly add in the oil, and stir to incorporate. Add the carrot and mix for a few minutes. A stand mixer makes this a breeze.
3. Pour in the flax mix and stir for another few minutes, before folding through the nuts.
4. Move into the oven and bake for 40-50 minutes (). When the tops spring back at the touch and the sides have eased away from their case, the cakes are ready.
5. Allow the cakes to cool 10 minutes in their tin before flipping onto a wire rack to cool completely. COMPLETELY.
1 1/2 cups icing sugar
1/4 cup vegan butter (eg Nuttelex)
1/2 tsp apple cider vinegar
1/2 tsp lemon juice
vanilla bean, seeds only
Whip the icing ingredients together for a few minutes, until white and fluffly. Taste the icing, but try not to eat it all. Move to the firdge to firm up a bit – this makes it easier to spread.
When the cake is cooled, spread some icing between the layers, and then all around the outside.